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MN_Shamalamadingdong
Yeah, should’ve rested it longer, but I was hungry. Stole the idea from a 4 year old post from this sub. Turned out fantastic, really strong beef flavor, especially finished with pink salt to bring it to the forefront. Sous vide is really the way to take cheap cuts and elevate them to something else.
turkeytimenow
I made the same for dinner tonight. I was nervous because I read so many posts about it not being so good, came out great! Kids loved it! 133 for 9 hours. Covered with a Salt, pepper, cumin, garlic, and onion powder rub and then put in fridge uncovered overnight first. After the bath, I gave it about a minute and a half sear on both sides and some butter and avocado oil.
WarpGremlin
I buy the discount managers special cuts, usually 3 or 4 at a time. Usually london broil or a similar cheap cut.
Rub, smoke for 2-3 hours at 225 to get some flavor.
Bag it. Freeze all but 1.
Sous vide for 36 hours at 132.
Ice bath, freeze briefly (20-30m), slice thin.
Enjoy roast beast for about $6/lb
Want more? Pull one of the frozen ones and drop it in the drink.
Outrageous_Ad4252
That’s a better outcome than my last go at it. Think my 120 was too low. Will try 131
5 Comments
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Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
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Yeah, should’ve rested it longer, but I was hungry. Stole the idea from a 4 year old post from this sub. Turned out fantastic, really strong beef flavor, especially finished with pink salt to bring it to the forefront. Sous vide is really the way to take cheap cuts and elevate them to something else.
I made the same for dinner tonight. I was nervous because I read so many posts about it not being so good, came out great! Kids loved it! 133 for 9 hours. Covered with a Salt, pepper, cumin, garlic, and onion powder rub and then put in fridge uncovered overnight first. After the bath, I gave it about a minute and a half sear on both sides and some butter and avocado oil.
I buy the discount managers special cuts, usually 3 or 4 at a time. Usually london broil or a similar cheap cut.
Rub, smoke for 2-3 hours at 225 to get some flavor.
Bag it. Freeze all but 1.
Sous vide for 36 hours at 132.
Ice bath, freeze briefly (20-30m), slice thin.
Enjoy roast beast for about $6/lb
Want more? Pull one of the frozen ones and drop it in the drink.
That’s a better outcome than my last go at it. Think my 120 was too low. Will try 131