First attempt after a a few months since my first cooker decided to fail 6 months in.
28 hours at 131, chuck “steak”. this thing was like 2.5-3 lbs uncooked id say 2.5 inches thick maybe more. I know my sear is weak but it was a cast Iron I am really done with today cook.
I used the juices to “flash clean” my pan, mixed in 5 blend fresh milled pepper, white pepper, and garlic with a splash of milk to keep it suspended. the meat was seasoned with maple rub and black garlic rub. I think of it as A dessert steak. 🤷🏼♂️ you may call it an abomination. Kid devoured it, most the fat was rendered. It tasted like heaven and all of the ligaments were easy to get through.
Am I doing this right ?
by lancasterpunk29
5 Comments
My only question was ‘how did it taste’ and you answered that at the end.
If it tastes awesome and the kid loved it, you are definitely winning
Far too cooked through imo, but to each their own
Getting recommendations for sous vide chuck roast is tricky because quality of meat, and personal preference is going to vary greatly. I’ve prepared many at different times, temps, pre-smoked, post-smoked, pre-seared etc. The smoked and seared ones came out great but for the extra work wasn’t worth it.
My go to has been 135 – 137* for fat rendering, and 42 – 48 hours for tenderness. I pulled some around 36 hours to see what people were raving about, but always find it to be a little chewy with a less than 40 hour cook time. I recommend taking notes once you get it dialed in so years from now you can reproduce a temp/time that matches your tastes.
can u post pictures of the “better go”
My best results for chuck roast have been to trim as much fat as I possibly can. Then 131 for 36 hrs. Followed by a nice sear/butter baste. If I’m serving it to guests I would slice it all so I can move any fat chunks.