Not quite the typical use case for the sous vide – I had 1lb of chuck roast about to go bad, and REALLY didn't feel like cooking last night.
I could've gone with the Crockpot, but I've never used one and I wasn't feeling like learning right then and there, so I just spiced them and threw them in the SV overnight. Added salt, chilled and broiled when they came out.
Had about 4 cups of veggie scraps which I simmered in 11 cups of water with 7tsp beef bouillon. Added taters and mixed vegetables.
Outrageously delicious and healthy!
by nlightningm
3 Comments
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Not sure what’s off the beaten path about it, I have been doing beef barley soup this way for years. I do 3, 8, 10 pounds of chuck or round, chunk it up and do 133 for 24 hours. It goes straight into the freezer from the bath, don’t even need to drain it the au jus makes the soup base. Just thaw as needed, cook up your potatoes and barley, and add beef broth as needed for quantity.
Looks yummy!