131 degrees for 24 hours. Cooled, chilled, dried, salted and peppered, seared all outer edges. Sliced it thin. Amazing!
by mavenofmavens
12 Comments
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SlowpokeSlims
I’m about to do this same thing. How did you season for the sous vide? Did you sear in pan or oven?
displacedbitminer
Yup, one of my favorites. I scoffed initially at the 24H cook, but it’s no joke.
sheem1306
Looks super bangin OP
Inevitable_Grouse
Drop the sandwich ingredients
jollyGreenGiant3
137 is the one for me, I do this exact cut all the time and have friends and family begging me to make it again. 24 hours works good. I sear on the scorching hot BBQ grill before and after the bath, dry rub can be whatever really, it only adds so much at the end of the day.
James River sauce tossed lightly with all the meat in a bowl, sliced as thin as possible, having a slicer helps here.
Level_Breath5684
How do you cut it so thin?
Eastern-Bluebird-823
🤤🤤
phantaxtic
I bought a whole eye of round on a whim. Seasoned and let dry brine for 12 hours, then sous vide at 130 for 24 hours. Sear to finish. It was excellent. Turned a cut I would nornally only use for jerky into an amazing roast.
JonCohen3D
Have you got the whole roast in that sandwich?
simple_twice
Thank you!
I have a new slicer that is 2 weeks old, and I picked up a full eye of round at costco a few days ago. I’m really looking forward to copying you 100%.
12 Comments
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I’m about to do this same thing. How did you season for the sous vide? Did you sear in pan or oven?
Yup, one of my favorites. I scoffed initially at the 24H cook, but it’s no joke.
Looks super bangin OP
Drop the sandwich ingredients
137 is the one for me, I do this exact cut all the time and have friends and family begging me to make it again. 24 hours works good. I sear on the scorching hot BBQ grill before and after the bath, dry rub can be whatever really, it only adds so much at the end of the day.
James River sauce tossed lightly with all the meat in a bowl, sliced as thin as possible, having a slicer helps here.
How do you cut it so thin?
🤤🤤
I bought a whole eye of round on a whim. Seasoned and let dry brine for 12 hours, then sous vide at 130 for 24 hours. Sear to finish. It was excellent. Turned a cut I would nornally only use for jerky into an amazing roast.
Have you got the whole roast in that sandwich?
Thank you!
I have a new slicer that is 2 weeks old, and I picked up a full eye of round at costco a few days ago. I’m really looking forward to copying you 100%.
I really appreciate you sharing this.
This looks great!