Looking for suggestions here. Wifey picked this up, I was going to treat it like I would any roast and make a pot roast out of it. But wondering if I sous vide then cut into steaks if that would be any good?
by pghbro
10 Comments
946stockton
Id cook it singing the Canadian national anthem
mtommygunz
It’s the picahna or culotte, yeah it’s great for sous vide. Just look the the fat cap was removed from this one and the shake of the vacuum package is different than what I’ve seen for picahna. 137° for like 4 hours. Slice WITH the grain not against it
jeffbannard
I wouldn’t recommend steaks a I think you need to thinly slice it. I just did one of these a couple of days ago and cooked in the bath for about 4 hours at 54.5C (130F) and finished in a hot oven for 15 minutes to get some colour on it.
xdozex
Just made a picahna last night.
135 for about 5.5 hours, let it air dry for a little bit and then a quick hot sear on the grill, sliced it somewhat thin like roast beef. It came out incredible
This is a tip sirloin cut it very thin against the grain do not overcook this piece of meat or it will be very dry
ColoradoCattleCo
Dry rub, cook at 137° for 4 hours, sear, slice thin, serve with maitre’d butter or make the best steak sandwiches you’ve ever had with garlic aoli, peppers n onions.
Dukehsl1949
It’s good Canadian beef, so first I’d shove it up Trumps ass.
Duke2daMoon
Not in that package …
Historical_River2996
In some maple syrup
PappaDukes
Infuse with fire or some heat source until it reaches an internal temp of 135 degrees. Rest for 10 minutes. Also, I’m American so I’m using freedom degrees.
10 Comments
Id cook it singing the Canadian national anthem
It’s the picahna or culotte, yeah it’s great for sous vide. Just look the the fat cap was removed from this one and the shake of the vacuum package is different than what I’ve seen for picahna.
137° for like 4 hours. Slice WITH the grain not against it
I wouldn’t recommend steaks a I think you need to thinly slice it. I just did one of these a couple of days ago and cooked in the bath for about 4 hours at 54.5C (130F) and finished in a hot oven for 15 minutes to get some colour on it.
Just made a picahna last night.
135 for about 5.5 hours, let it air dry for a little bit and then a quick hot sear on the grill, sliced it somewhat thin like roast beef. It came out incredible
https://preview.redd.it/shmns9s7x3se1.jpeg?width=4080&format=pjpg&auto=webp&s=878ba85d37b2eb223bc2f0e553139f65063c4810
This is a tip sirloin cut it very thin against the grain do not overcook this piece of meat or it will be very dry
Dry rub, cook at 137° for 4 hours, sear, slice thin, serve with maitre’d butter or make the best steak sandwiches you’ve ever had with garlic aoli, peppers n onions.
It’s good Canadian beef, so first I’d shove it up Trumps ass.
Not in that package …
In some maple syrup
Infuse with fire or some heat source until it reaches an internal temp of 135 degrees. Rest for 10 minutes. Also, I’m American so I’m using freedom degrees.