Sous vide

[jonumberone]

How was the texture after 18 hrs, Adam?
Was 18 hrs enough to make the roast tender?

[T.G]

Originally Posted by jonumberone

How was the texture after 18 hrs, Adam?
Was 18 hrs enough to make the roast tender?

It depended on the muscle, there are a couple muscles that all come together in the tip and, the larger one in the roast I had, the one I might have cut wrong, came out more tender than the smaller one in the photos. The larger one was soft with just enough firmness to still let you know it was there (unlike the mushy 32-hour pork that I did previously), but some of the edges got really tough and chewy, not sure if that was because of the sear or something else.

The smaller of the two muscles (the lower one), which I chilled before slicing, came out texture wise more like deli roast beef, but lacked flavor.

There was also a tiny third muscle cut there, you can kind of see it poking out at the bottom of the searing photo, about the size of a carrot. That one came out more like a grilled steak. I think it would have sucked cold.

I think I need to do better job trimming next time, I thought it looked ok going in, but after it came out of the bath, wasn't really happy with how much I left.

I'm going to try this again, but use a specific single muscle and see what I get. While the sirloin tip roast wasn't bad, I think it would have been better suited to being tossed in the pellet grill and treated like pork butt and given an overnight cook and then some at 200 +/- or into either a dutch oven or pressure cooker and turned into ropa vieja.