I bow to Sir Charles.
Chuck on sale at Costco seemed the right time to try. I did 1.5lb, 137⁰ for 24 hours. 10 min chill in fridge, rested on a rack to make sure all sides were dry. Seared dry on cast iron as hot as I could get it (long slow warm up before cranking).
Only thing I'd change is more salt on the meat before cooking.
Au jus is just the bag juices and a little more salt.
Carrots were also Serious Eats sous vide recipe, done months ago and frozen. I brought them up to temp in the chuck bath before the sauté.
Braised Yukon golds, I made it up as I went.
by sleverest
8 Comments
I did my first Sir Charles last weekend and it was fantastic, I did 135 for ~32 hours.
That looks splendid. I’ve yet to do a long or overnight cook.
Did you find it to be not juicy? Very tender, but not juicy
So for the carrots you had already cooked them and then froze them? I might have to do some batches then
Love this. Looks incredible. Mostly I’m commenting to point out that the carrot recipe is fucking incredible and everyone should do themselves the favour of trying it out.
Looks good. I like to dry brine after sous vide and sear on a charcoal grill.
The sous vide time really depends on what part of the chuck roll you got. If you get the ribeye section with the chuckeye and denver steaks then you don’t need to sous vide for longer than 8-12hr or even less depending on the meat. I also prefer to separate the chuckeye from the denver steak.
Why long slow warmup before cranking?