So I did the chuck roast, a smaller piece under 1.5 lbs, at 131 for about 34-35 hours.
I took the advice of one person here and rubbed it down with better than bouillon, which worked out super well.
I didn’t blanch, freeze, refrigerate. Just into the soup, then dry it off and one minute per side in a hot oiled pan.
I dropped in the liquid in the SV bag afterwards, which thickened immediately into a motor-oil black but tasty pan sauce.
The chuck was soft and tasty, and at like $11 for a steak well over a pound, is worth repeating.
So perhaps it deserves the honorific.
by mikebassman
1 Comment
I feel like I’m trying to de-scramble the nudie channels with that last picture.