Sous Vide London Broil

[pianoman9701]

Hey Kids, I did this last night. As you can see, the top round cut was wonderfully marbled. Had the meat in the bath at 130 for 9 hours with beef stock, pinot noir, onions, crimini mushrooms, salt, pepper, and garlic. Seared the meat for 1 minute each side and rested while I cooked the asparagus (with white truffle oil), and reduced the liquids, thickening with an almond flour roux. The meat was tender cut across the grain. The rest of the wine was good - Kendall Jackson Reserve.

[mburrows]

Nice!  I've been a sous vide junky lately.

I've never gone much longer than two hours in the bath though, I will have to give the extended cook time a try, Im sure it only makes things better?

[Angry Perch]

Beautiful top round! Sure doesn't look like your average grocery store cut.

[Badhabit]

Looks great.  With Shelter in Place, The FB Sous Vid groups are busy busy along with the Instant Pot Groups. Post up a photo of your Sous Vide set up. I haven't invested in a dedicated cooler and cut out a hole in the top yet. Also what are you using to keep what you are cooking submerged? I use mine about once every other month.

[pianoman9701]

Nice!  I've been a sous vide junky lately.

I've never gone much longer than two hours in the bath though, I will have to give the extended cook time a try, Im sure it only makes things better?

It depends on the meat. If you're cooking a terrific steak - NY, ribeye, tenderloin, high grade - cooking too long will make them mushy. Four hours tops. If you're cooking a roast, like leg of lamb or prime rib, 12-24 hours isn't too long. 6-12 hours for tougher cuts like chuck shoulder and round cuts isn't too long. Some recipes I make take 24-36 hours. The key for me is pre-seasoning and cook it with some tasty veggies. Aromatics really add to the flavor.

[pianoman9701]

Beautiful top round! Sure doesn't look like your average grocery store cut.

Local butcher. Top Choice.

[pianoman9701]

Looks great.  With Shelter in Place, The FB Sous Vid groups are busy busy along with the Instant Pot Groups. Post up a photo of your Sous Vide set up. I haven't invested in a dedicated cooler and cut out a hole in the top yet. Also what are you using to keep what you are cooking submerged? I use mine about once every other month.

I use mine 2-3 times a week. Go to a restaurant supply and get a square Cambro 18 qt container with a lid and cut a hole in that. I think they run about $20 total. for steaks and burgers - small stuff - I just use a stock pot. When something floats, I stick a grill turner/spatula or metal tongs on it and that usually does the trick.

[Badhabit]

Thank you for the info on the Cambro 18 qt . We have a Barger Elleson supply here. I was using a bunch of wine corks that I vacuum packed to insulate my 10 qt stock pot.

[pianoman9701]

Thank you for the info on the Cambro 18 qt . We have a Barger Elleson supply here. I was using a bunch of wine corks that I vacuum packed to insulate my 10 qt stock pot.

I just use stretch wrap. No evaporation at all.

[Angry Perch]

This is my set-up. I assume yours is similar P-Man?

[pianoman9701]

Yep, that's the one.

[Whitpirate]

I run a Joule but the same cambro setup.   Be careful posting 130 in some groups... they'll lose their mind.  Baldwin guide I think is 133 for beef for pasturization... but either way I like your setup and finish.  I like 133 for 12 myself for round and extend it to 24ish for chucks.

[Angry Perch]

I run a Joule but the same cambro setup.   Be careful posting 130 in some groups... they'll lose their mind.  Baldwin guide I think is 133 for beef for pasturization... but either way I like your setup and finish.  I like 133 for 12 myself for round and extend it to 24ish for chucks.

Ya, the food safety folks can be pretty vicious.
Hey food safety freaks, I put my steaks in the oven at 110 for an hour before I grill them!!!

[pianoman9701]

Thanks for the heads up. I'm a food guy all my life. The rules on temps have changed for the better.

[Angry Perch]

Thanks for the heads up. I'm a food guy all my life. The rules on temps have changed for the better.

That's for sure. I'm glad I'll never have to choke down another 180 degree turkey!