Wanted to make sure I didn't fumble this since I've seen a few negative posts as well.
Full chuck roll — cut down to 3 smaller sized roasts and the full denver, kept the sierra steak and rest of the meat to use later.
Blanched each piece before bagging, tossed on a pretty simple dry rub, salt, pepper, garlic powder, beef bullion, paprika.
Sous vide 34~ hours @ 135
Toss in freezer on wire rack for 20 mins, sear over charcoal chimney.
Made a wine reduction sauce and added some wagyu beef tallow at the end to make it rich.
Also did a horseradish cream sauce for the side.
Turned out fantastic, everyone loved it. For me it deff felt like a hybrid of prime rib / filet. Very tender, but had more flavor than filet. Not as elegant but it was very good. Would deff do it again, but I think having the sauces and doing all of the extra steps helps it a lot.
by NSUCK13
2 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. 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!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Amazing, did it feel risky doing it for the first time for 16 people?