Sous vide

T.G · 02-13-2016, 07:41 AM

Interesting, thanks for taking one for the team, Dom.

I've been having good results with chuck for roast beef. I've been buying cross rib chuck point / tip roast and cooking it about the same as I do the tri-tip a few posts back - with the addition of sprigs of fresh oregano and thyme (and I usually remember to put in some hot peppers

). Just cooked at a bit higher temp, like 133-4 but about the same amount of time, 4-6 hours. Sear it then refrigerate it overnight and a quick 45 min freeze right before running it on the meat slicer. The hardest part is finding the point / tip cuts, which are necessary because otherwise I can't fit it in the slicer in a way to cut across the grain.

02-13-2016, 07:41 AM	#11
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,559 Trading: (37)	Re: Sous vide Interesting, thanks for taking one for the team, Dom. I've been having good results with chuck for roast beef. I've been buying cross rib chuck point / tip roast and cooking it about the same as I do the tri-tip a few posts back - with the addition of sprigs of fresh oregano and thyme (and I usually remember to put in some hot peppers ). Just cooked at a bit higher temp, like 133-4 but about the same amount of time, 4-6 hours. Sear it then refrigerate it overnight and a quick 45 min freeze right before running it on the meat slicer. The hardest part is finding the point / tip cuts, which are necessary because otherwise I can't fit it in the slicer in a way to cut across the grain.