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Sous Vide Beef Chuck

Sous Vide Roasts


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Sous Vide Roasts

nmr2002 | Feb 25, 2011 02:56 PM

I have a Sous Vide Supreme and, while I know I can make 48h tender short ribs, I want to try to maximize flavor/texture in some less expensive roasts. My question basically is whether there's any advantage to cooking a large, tough roast (like a chuck or rump) to 130-134 for any longer than it takes to get fully cooked to rare-medium rare.

I can see cooking a ribeye or tenderloin for an hour or two to 132F, and I can see going to 140-160F with a brisket for two days, but has anyone experimented with going long at 130-140F with a medium tough cut or roast?

Any help would be appreciated.

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