3lb chuck roast (bone-in). Rosemary, garlic salt, pepper, and salt before sous vide. 137° for 28hrs. Butter and ripping hot cast iron for crust.
I started this at an odd time yesterday so pulled it at 28hrs to make it for dinner. Grain goes different ways throughout the cut so it was amazing to taste the different textures. Def think the extra time would’ve been beneficial for the more marbled parts….I had to put those on the side and am prob doing to throw them into a curry or something to get softer; too much chew at the moment. Plus, after sous vide the marrow was all rendered so I smothered it on the crust while searing. Crazy cool and tasty experiment. Will try again sometime down the road but definitely not disappointed.
by togo10sKid