Got a 3 # Bottom Round Roast at the grocery. Started with this recipe, modified as follows: left out the Rosemary (none on hand), replaced with [I a few stalks of chopped up Chipotle in the rub and added few sprigs of Thyme, whole, to the bag.

Cooked the meat Sous Vide for 24 hours at 134, plugged in a meat thermometer, reserved the juices from the cook (au jus) then finished in the oven for 30 minutes to brown and bring up the temp a little. Turned out really well. Meat was fork tender, cut like "butta" and Med Rare throughout, Au Jus was wonderful.

Sous Vide Roast Beef Recipe

This message has been edited. Last edited by: Sailor1911,

Host the photos on PostImages.org. No memberships needed and super easy.

Roast Beef, Good Gracious!

quote:

Originally posted by Copefree:
Host the photos on PostImages.org. No memberships needed and super easy.

Thanks for the tip. Better with pics!

Looks excellent but I must admit I don't get the whole souse vide thing. Put it in warm water for 24 hours and then you still have to put it in a oven or throw it on the grill afterwards to make it look appealing?

Man that's a lot of time invested in a piece of meat. I'll stick to my smoker.
But I'd still hit it! Looks great!

I’ve got to jump in. I just got a Sous Vide set up a few weeks ago. Wife and myself are no slouches in the kitchen and thought the same thing.
OBSERVATION!!
This will not replace your grill, smoker, Green Egg,etc. I will do certain things that others wont. It’s one more “caliber” for the kitchen!!
I have only done a Tri-tip roast and a New York Strip Steak so far. Both the BEST I’ve ever had!!


https://imgur.com/a/PqtJv

https://imgur.com/a/FWuaG
The New York was finished off in a Cast iron skillet VERRY quickly as I was lazy to run out to the grill. I will do the grill next time. There was hardly any marbelizing in the Steak but it was tender as love. 135 degrees for 2 3/4 hrs. I like mine!!

I'm just starting out with this sous vide thing. Cast iron makes a great finish but you have to get it REAL hot - almost to the point of burning the oil. I also started playing around with using a propane (not butane) torch to sear and it and it worked great. Instead of using the goose-neck that you screw on the top of the tank which can be difficult to point down to sear, I had a flexible hose plumber' head unit that can go any direction without flooding. You can buy the Sears-all (I think that's the name) but for $75 I'll go with what can be multipurposed.

The beauty of the Sous Vide cooker (Anova) is the food will be cooked to an even temp throughout as you can see with the beef. 134 from edge to edge and the meat cooks in its own juices.

And, as far as the hassle factor. In this case, I set the timer for 24 hours and the temp I wanted and only had to check on it a couple times in the 24 hours to add more water to the pot as needed. Basically, forget about it until the time is up. No maintenance involved. I love the thing.

Tough part for me is the long cook times. Can't wrap my brain around a 24 hour cook time for a hunk of beef. Seems like heresy but it works great.

Try it, you'll love it too.

quote:

Originally posted by lastmanstanding:
Looks excellent but I must admit I don't get the whole souse vide thing. Put it in warm water for 24 hours and then you still have to put it in a oven or throw it on the grill afterwards to make it look appealing?

Man that's a lot of time invested in a piece of meat. I'll stick to my smoker.
But I'd still hit it! Looks great!

I do get it.
It is how all the top restaurants cook.
I still don't like either, seems so sterile to me.
Using a smoker or the Big Green Egg is soooo much cooler (you know what I mean) >> more fun.

After sous viding steak I put some aluminum foil on a cookie sheet and place the dried steak under the broiler to finish for a couple of minutes. Good color and sear and easy cleanup. Better than searing on a skillet that you then have to clean.

The "time it takes to cook" thing is all relative. Cooking a large roast on the grill might take less time but requires almost constant attention, with sous vide you can put it in the hot water and pretty much forget it until you are ready to eat.

Granted, there is something primal and 'knarley' about cooking over a grill and sous vide seems kind of, shall we say, dainty!

quote:

Originally posted by Skull Leader:
After sous viding steak I put some aluminum foil on a cookie sheet and place the dried steak under the broiler to finish for a couple of minutes.

I made some of the best mashed potatoes I have ever eaten sous vide. It makes good steaks too! I use my plumber's torch with MAP-Plus to sear.

quote:

Originally posted by Sailor1911:


Cooked the meat Sous Vide for 24 hours at 134

If 140 degrees to 40 degrees is the temperature danger zone for food, how does this not result in food poisonings? Is it the fact that it's vacuum sealed?

quote:

Originally posted by PASig:

quote:

Originally posted by Sailor1911:


Cooked the meat Sous Vide for 24 hours at 134

If 140 degrees to 40 degrees is the temperature danger zone for food, how does this not result in food poisonings? Is it the fact that it's vacuum sealed?

danger zone for storing food, cooked or raw, cause that is the temp evil microbes can grow best at,



rare is a bit less than that, I routinely cook roast beef and pull from the smoker at 110, let sit a bit, and enjoy

the leftovers need to get below 40degrees inside 4 hours to be considered 'safe' in a food service industry setting

quote:

Originally posted by PASig:

quote:

Originally posted by Sailor1911:


Cooked the meat Sous Vide for 24 hours at 134

If 140 degrees to 40 degrees is the temperature danger zone for food, how does this not result in food poisonings? Is it the fact that it's vacuum sealed?

Pasteurization is reached based on time/temperature calculations. The vacuum makes sure air doesn’t act as an insulator of heat against the food.

Edit: here’s a link: http://www.douglasbaldwin.com/sous-vide.html

I got an Anova Precision cooker for Christmas. So far I have made New York strips, some really amazing Flat Iron steaks, and some great chicken breast. I also have made the absolute best mash potatoes I have ever cooked. My wife asked to make them again as soon as we finished them

I am going to try making fried chicken this weekend.
https://www.chefsteps.com/acti...-it-up-fried-chicken

What is the technique for the mashed potatoes?

quote:

Originally posted by JALLEN:
What is the technique for the mashed potatoes?

Here's one I like, it's hidden in steak video, but keep watching, it's in there.




Link to original video: https://youtu.be/7zf-gY-NS44

It's a different texture than boiling potatoes. I've made same recipe boiling taters too, came out just as good.

All of his videos are awesome, I suggest checking out his entire channel.

^^^^ That's where I got it from

quote:

What is the technique for the mashed potatoes?

2 big potatoes (I used 3 medium sized)
Peeled & Sliced 1/4"
1 TSP salt
1/2 TSP pepper
1/2 TSP garlic powder
1/2 cup butter
1/2 stick creme cheese (4 oz)
2 oz heavy cream

1 gallon food saver bag
Everything in the bag, vacuum & seal at end.
Spread everything as evenly as possible in the now sealed bag.

+/- 2 hours at 185 degrees. Moosh everything in the sealed bag with your hands once it's done. Be careful not to unseal the bag while doing this.

If you're cooking steaks too you'll do that at a much lower temp. You can simply put the bag in with the steaks while they cook to keep it hot.

I suspect the reason I liked them so much was due to the fact that the potatoes were never boiled in water. I don't eat seafood because I don't like the "water" taste. Everything on the plate was made sous vide.