12-25-2024, 09:13 PM
I've been playing around with Sous Vide times and when Bottom Round was on sale ($3.99/lb) I bought a roast. I have no idea what the weight was, 3-4# certainly. It went into a freezer bag (they're tougher) then into the SV bath at 129 degrees F for 3 days. I did put some granulated garlic in the bag with it (never fresh garlic fresh doesn't play well with SV). Today it was done and the result was as good or better than deli roast beef but not for $12/lb, just $4/lb.
Of course I also sliced it across the grain to enhance the tenderness.
Silver skin never tenderizes so I trimmed it off. But this silver skin certainly appeared to have tenderized but I didn't try it.
Of course I also sliced it across the grain to enhance the tenderness.
Silver skin never tenderizes so I trimmed it off. But this silver skin certainly appeared to have tenderized but I didn't try it.