Made some Sir Charles (Chuck Roast promoted via Sous Vide) as a Christmas present to my (22M) parents before moving out this Saturday to start my job a couple states away.
Bought 3 Chuck Roasts (~4 Ibs each) from Picknsave for $10/lb, then vacuum sealed them (generously salted and peppered) and stuck 'em all in a cooler with the immersion circulator (Anova pro) for 60 hrs like tender steak:) at 131°f (medium rare).
After they finished in the sous vide, I put them in a cooler outside full of water and immersed them will several shovel fulls of snow (rather than buying ice from the store) for about 30 min.
After removed the meat from the ice bath, I (saved the juices from the bags, of course!) patted them as dry as could with paper towels and then seared with a ripping hot stainless steels pan (90 sec per side) and used a cast iron pan as a weight for even Maillard reaction.
Then basted post-sear with butter (ate a bunch with the fam) and cut into ~.5" slices and stuck into the freezer w/ parchment paper, and then about 6 hrs later vacuum sealed them, trapping in freshness for 1 year.
Ended up with just about 6 Ibs total of Sir Charles slabs.
by No-Molasses-9269
8 Comments
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I bet this was fantastic, prob my fave thing to do with the sous vide. For guests/parties like to add a compound butter made from roasted garlic, blue cheese, and a little hot sauce, that’s how shady steakhouses make fake dry aged beef and it’s perfect. )Add butter after or as you sear, or baste with it, don’t try to sous vede in butter, it does’t work like you would think)
I’m new to sous vide, what’s the purpose of the ice bath? This sounds delicious!
If that dog didn’t get a piece, so help me God …
60 hours!?
Dude I have honestly never seen a chuck roast looking like This and it looks AMAZING.
How was the texture? Was it still rather tough and stringy, or did you manage to get it to tenderize a bit ?
On a completely unrelated note, do you need a god parent?
Pro tip: Sear it first and seal it up on all sides, then stick in the sous vide. The juice stays in the meat, not in the bag.