All of the advantages that the sous vide brings to the table complement a bone-in ribeye steak perfectly. If you like your steaks juicy, sous vide cooking is the way to go.

Don’t have a sous vide machine? Get one, but in the meantime, we’ll show you another way to achieve similar results.

Even if you don’t have one, it’s critical that you read through the sous vide explanations because it will explain why the other method works the way it does.

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PICKING THE PERFECT STEAK FOR THE SOUS VIDE

For sous vide cooking, I prefer bone-in ribeyes. Cowboy steaks, tomahawk steaks, prime rib, and rib roasts are all names for them (they are all pretty much the same cut).

When using traditional cooking methods, we generally avoid bone-in steaks because the bone has a higher specific heat than the meat, requiring more cook time.

We can get all that great flavor and texture from the bone meat by using our temperature controlled sous vide method, and we won’t risk overcooking our food.

Another significant advantage of bone-in steaks is that they are less expensive and have more meat on them.

We got a USDA Choice 2.72 pound steak, which would normally cost $40, for only $13.50! That is $2-3 less per pound than the boneless ones.

Also, when choosing steaks, thicker cuts are preferable. More middle means a thicker cut. My steaks should be between 1.5 and 2.5 inches tall.

If you don’t see any thick cuts, ask the butcher behind the counter; most stores will custom cut one for you for free (our steak was custom cut).

However, because there is no risk of overcooking, a sous vide is also ideal for thin cuts.

WHY SOUS VIDE RIB EYE STEAK?

In French, sous vide means “under vacuum.” It’s a cooking technique in which the food is vacuum-sealed in a bag and then cooked for an extended period of time to a precise temperature in a warm water bath.

There is a small window of perfect doneness when cooking a ribeye steak using traditional methods such as grilling, pan-frying, or baking.

If you miss that window, the steak will become dry and chewy. The sous vide method solves the problem by precisely controlling the temperature.

WHAT IS A SOUS VIDE?

Sous vide, which translates to “under vacuum,” is the process of slowly cooking sealed food in a water bath at a controlled temperature. You may have heard this referred to as precision cooking.

The beauty of sous vide cooking is that your food will never exceed the temperature of the water in which it is immersed. Having said that, it is virtually impossible to overcook your food.

Furthermore, it yields a steak with even doneness from edge to edge. It’s a no-fail, no-stress recipe that will guarantee success.

You don’t need to use a meat thermometer to keep an eye on your steak. Once you’ve tried it, you’ll never go back!

KEY INGREDIENTS FOR SOUS VIDE RIBEYE

• Boneless Ribeyes – Because of its high fat content, ribeye is one of the most flavorful cuts of beef available. Choose steaks that are at least 1 inch thick. Although 1.5′′ thick is ideal, the sous vide method will not work on meats less than 1′′ thick.

• Salt and pepper – These tried-and-true seasonings bring out the natural flavor of the ribeyes without overpowering the garlic and thyme. We don’t season the meat before sealing it in the bag, as you can see. This is due to the fact that the combination of salt and slow cooking actually draws the juices out of the meat – which is exactly what you don’t want! The salt can be vacuum sealed to firm up the fat in the steak, changing the texture.

HOW TO SOUS VIDE RIB EYE?

• Set the Sous Vide Precision Cooker to medium-rare at 133°F (56°C).
• Rub the ribeye steak with oil and season with kosher salt and ground black pepper on both sides.
• Put the seasoned steak in a zip-lock bag and seal it. Using the water displacement technique, seal the bag.
• Cook for 1 hour in a warm water bath with the bag.
• Remove the bag from the water and place it in an ice bath or the refrigerator when the timer goes off.
• Allow it to cool for about 10 minutes.
• Take the steak out of the bag and pat it dry with paper towels. Grill or sear for about 1 minute per side, or until the outside is caramelized. If necessary, season with more salt and pepper.
• Serve by slicing against the grain.

SOUS VIDE TEMPS & COOK TIME

This recipe was created to provide you with the most perfect medium-rare sous vide ribeyes possible. Use these guidelines if you prefer your meat cooked to a different temperature.

• Rare – Preheat your water to 120°F to 128°F and cook for 1 to 2.5 hours.
• Set your water temperature to 129°F to 134°F and cook for 1 to 4 hours for medium rare.

For food safety reasons, if your water temperature is less than 130°F, you should not cook your ribeyes for more than 2.5 hours.

• Medium – Preheat your water to 135°F to 144°F and cook for 1 to 4 hours.
• Medium Well – Preheat your water to 145°F to 155°F and cook for 1 to 3.5 hours.
• Well done – Preheat your water to 156°F minimum and cook for 1 to 3 hours.

HOW DOES SOUS VIDE COOKING WORK?

First, let’s go over the water bath. Every substance has a property known as specific heat.

This roughly translates to how much energy is required to heat something and how much heat energy is stored by that thing.

Aluminium has a low specific heat, which means it heats up quickly and loses heat quickly. This is why a sheet of foil can be touched immediately after it comes out of the oven.

Water, on the other hand, has a very high specific heat, which is why it takes so long to bring a pot of water to a boil.

Also, even if you turn off the heat, the boiling water will remain hot for a long time. Cooking in a water bath is effective because water is excellent at moving and storing heat.

WHAT DOESN’T A SOUS VIDE DO?

You might be thinking as you read this that sous vide equals perfect steaks, and you’d be half right.

When it comes to cooking, temperature and doneness are only two factors to consider (especially with meats).

Browning is something that sous vide cooking does not do. This means no grill marks and no delicious crust or crunch.

The temperature of sous vide food may be ideal, but the taste and texture will be lacking.

Maillard Browning, also known as the Maillard Reaction, is a concept that regular readers of our blog will be familiar with.

The Maillard Reaction occurs around 300°F and is responsible for the distinct flavors of browned foods. This process will never occur because sous vide only cooks at low temperatures.

DEVELOPING FLAVORS

We’ve kept this recipe simple so you can add and subtract as you see fit. In general, do not add herbs to the surface of the food when cooking at high temperatures because they will burn.

Because spices are mostly oil-based, they all benefit from additional fat, such as butter, to transfer their flavors. Here are a few of our favorite additions:

• When you sear it, put thyme in the butter: this is the most common preparation you’ll see in online videos.
• Rosemary is a popular holiday herb.
• Before the sear, blackened spices such as paprika or cayenne pepper are added.

CAN YOU OVERCOOK RIBEYE STEAK IN THE SOUS VIDE MACHINE?

Because the temperature stays constant, you can’t “overcook” a steak using the sous vide method, but if you leave the meat in the water bath for too long, the texture can become mushy and won’t taste good.

SEAL THE BAG WITHOUT A VACUUM SEALER

This recipe does not necessitate the use of a vacuum sealer. Ziploc Freezer Bags are ideal for sealing food, whether wet or dry.

The “water displacement method” is used to force all of the air out of the bag by using the pressure from the water.

Simply place your food in the bag and seal all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.

Frequently Asked Questions

Sous Vide Bone-in Ribeye Recipe

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(4 votes, average: 4.00 out of 5)
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4 from 4 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 5 minutes
• Yield: 4 servings

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Description

Discover how to cook the PERFECT Sous Vide Ribeye Steak. With a timing chart for the ideal rare, medium, or well-done steak, as well as a delicious compound butter to accompany it.

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Ingredients

• 2 1 1/2-inch thick ribeye steaks
• 1 Tablespoon avocado (canola or vegetable oil)
• Kosher salt & pepper

Compound Butter:

• 1/2 cup unsalted butter (at room temperature)
• 1/4 cup chopped fresh parsley
• 3 cloves garlic (grated or minced)
• Zest of 1 lemon
• 3 teaspoons fresh chopped herbs (rosemary, tarragon, basil, thyme)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

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Instructions

1. Set the sous vide to the temperature you want (130-degrees for medium-rare).
2. Season the ribeye steaks with salt and pepper, then vacuum seal them using your preferred method (1 steak per bag).
3. Cook for up to four hours (for a 1 1/2-inch thick ribeye steak) (unless you are cooking under 130-degrees).
4. Remove the ribeye steaks from the pan and pat them dry with paper towels. Season with salt and pepper to taste.
5. Heat the oil in a large cast iron skillet over high heat. Working one steak at a time, sear it for 1 minute per side, then sear the sides of the ribeye with tongs.
6. Transfer to a cutting board and spread with compound butter. Rep with the second steak. Cut into slices and serve.

Notes

For food safety reasons, if you are cooking at temperatures lower than 130°F, you should sous vide for no more than 2 1/2 hours.

• Category: Beef
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 216kcal
• Sodium: 297mg
• Fat: 24g
• Saturated Fat: 15g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 64mg

Keywords: Sous Vide, Beef, Ribeye Beef, Ribeye Beef Recipe

source: https://izzycooking.com/sous-vide-ribeye-steak/

If you’re looking for the ultimate recipe for a special occasion, our sous vide beef wellington is the way to go.

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BEEF WELLINGTON MEAT

Beef Wellington is made from beef. A whole beef tenderloin, also known as a chateaubriand, is used to make beef wellington meat.

To begin with, a chateaubriand roast is incredible. Every holiday season, our sous vide chateaubriand recipe is a huge hit.

Omaha Steaks is where we always get our chateaubriand. There are several roast options available.

Choose between the 2 pound chateaubriand, which serves 4, and the 4 pound chateaubriand, which serves 8+ people, for a standard butcher’s cut.

These options have been aged for 30 days and have been expertly trimmed.

If you want to go all out, order a Private Reserve Chateaubriand, which is hand selected and extra aged and is what we used for this recipe.

THE DUXELLES

Let us now turn our attention to the mushrooms. The original recipe for duxelles dates back to the early 17th century, making it one of the oldest common preparations in the modern French cookbook.

At its most basic, it’s finely chopped mushrooms cooked in butter with shallots into a thick, flavorful mass. It fills tarts, stuffs chickens, and completely surrounds the beef in a Wellington.

THE FOIE GRAS

Traditional Beef Wellington recipes call for a pâté—often a foie gras pâté—to be smothered over the beef as it bakes to add fat and flavor. How can we make this better?

Instead of pâté, how about we use real pieces of fresh seared foie gras? In a hot skillet, I sear a few ounces of foie gras, then cut the slabs in half lengthwise and layer them over the beef.

The foie fat slowly renders as the dish bakes, basting the beef in its juices so that when you slice into the finished Wellington, it oozes more juice than a fatty prime rib roast.

ASSEMBLY

Technique-wise, beef Wellington is not a difficult dish despite its many steps and ingredients. When you bake it, there are only two major issues that arise.

The first is to prevent the puff pastry from becoming soggy. With all of the fatty ingredients—foie gras, duxelles—there are plenty of juices attempting to escape from their puff pastry enclosure.

These juices must be contained in order for the pastry not to leak.

The second issue is a matter of timing. Puff pastry takes at least 30 minutes to 40 minutes to brown and puff properly—more than enough time for a tenderloin to overcook.

THE MOISTURE BARRIER

There are a few common solutions to the problem, but neither of them is particularly appealing to me.

The first method involves wrapping the beef in shingled layers of raw cured ham (generally prosciutto).

This idea is fantastic in terms of flavor. The ham blends beautifully with the foie and duxelles, and it makes wrapping the beef a breeze. In that sense, thinly sliced ham is nature’s Velcro.

The issue is that it does not effectively prevent moisture from escaping. Indeed, as it cooks, it produces its own moisture, exacerbating the problem.

The other method is to make a thin crêpe and then wrap the entire thing in it.

Again, the problem is that it doesn’t work very well—the crêpe dissolves and becomes soggy, and who wants to bother making a crêpe when you’ve already committed to several hours in the kitchen?

THE PASTRY

You could be a true food hero by making your own puff pastry (you overachiever, you).

But I don’t think it’s necessary when there are some excellent frozen puff pastry brands available.

Puff pastry (like pie dough) is one of the foods that freezes well, retaining all of its flavor and puffing ability even after several months in the freezer.

Check the ingredients to find a good brand—the only fat in there should be butter, and there should be no artificial or natural flavorings of any kind. Thank goodness, butter has plenty of flavor on its own.

WHY IT WORKS

• Browning the beef adds complexity and meaty depth to it.
• Tying the tenderloin improves both the appearance and the evenness of the cooking process.
• The phyllo acts as a moisture barrier, keeping the puff pastry from becoming soggy.
• A double layer of plastic wrap makes wrapping the tenderloin easier.

WHAT IS BEEF WELLINGTON?

The beef tenderloin chateaubriand is the starting point for the beef wellington.

The roast is then covered in dijon mustard for our beef wellington recipe. Some recipes call for a pate layer.

The following layer is a mushroom duxelle. Button mushrooms, baby portabella mushrooms, shallots, fresh thyme, butter, salt, and pepper are used in our duxelle recipe.

A layer of prosciutto is placed on top of the duxelle. Finally, puff pastry is used to cover the beef wellington.

HOW TO MAKE BEEF WELLINGTON 

Before making our beef wellington recipe, we did a LOT of research.

The most famous beef wellington recipe is Gordon Ramsay’s, but the challenge of making a traditional beef wellington is expertly timing when the steak is medium rare and the puff pastry is fully cooked.

Years of experience help an expert chef like Gordon Ramsay ensure it’s cooked to perfection.

However, unless you are a British celebrity chef with a lot of experience making beef wellington, you risk overcooking your beef tenderloin on the inside.

Our solution was to sous vide the chateaubriand first, then wrap and chill it before baking it alongside the beef wellington in puff pastry.

A sous vide beef wellington is already cooked to medium rare perfection, so all you have to do is cook the dish until the puff pastry is done.

By chilling the already sous vide beef wellington ahead of time, you can compensate for the oven heat by cooking a chilled tenderloin.

As a result, the center tenderloin section of the beef wellington is less likely to overcook. This is why sous vide beef wellington is a foolproof method for making the best beef wellington recipe.

BEEF WELLINGTON SAUCE

Our sous vide beef wellington recipe is so tender and flavorful that it doesn’t require any sauce.

The most common sauce for beef Wellington is probably red wine sauce, but Gavin made an easy mushroom sauce for us.

Our beef wellington sauce was creamy and umami-packed. It was also delicious on mashed potatoes!

BEEF WELLINGTON SAUCE RECIPE

1. Cook 12 oz beef gravy over low to medium heat.
2. Add 2 springs deemed fresh thyme, salt, and pepper to taste.
3. When it reaches a gentle boil, reduce the heat to low and stir in half a cup of cream and 14 cup of cooked mushrooms.
4. Stir and simmer for 15-20 minutes on low heat.

WHAT TO SERVE WITH BEEF WELLINGTON

You don’t want to overpower the incredible beef with strong flavors, no matter what you serve it with.

• We served it with mashed potatoes and roasted green beans for dinner.
• Aside from those, broccolini, brussel sprouts, and braised winter greens would go well together.
• We also recommend that you pair your meal with a great red wine.

Frequently Asked Question

Sous Vide Beef Wellington Recipe

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(3 votes, average: 4.67 out of 5)
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4.7 from 3 reviews

• Author: Jamasine J
• Prep Time: 2 hours
• Cook Time: 30 minutes
• Total Time: 2 hours and 30 minutes
• Yield: 4-6 servings

Print Recipe

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Description

Our sous vide beef wellington recipe is ideal for achieving a medium rare beef wellington with flaky puff pastry.

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Ingredients

• 3 pound Omaha Steaks private reserve beef tenderloin chateaubriand
• 1 tbsp butter
• 6 sprigs thyme, divided
• 1 tbsp dijon mustard
• ½ pint button mushrooms, minced
• ½ pint baby bella mushrooms, minced
• 1 shallot, minced
• Salt and pepper to taste
• 3–4 oz. sliced prosciutto
• 1 sheet of puff pastry
• 2 eggs, scrambled for an egg wash

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Instructions

1. Season the chateaubriand with salt and pepper and tie it with twine.
2. Brown the outside of the chateaubriand for 30 seconds on each side in an empty skillet over medium heat.
3. Allow it to rest in the fridge for 30 minutes before adding it to a plastic sous vide bag with 2 tabs of butter and 3 sprigs fresh thyme.
4. Cook the chateaubriand sous vide for 2 12 hours at 120-125 degrees Fahrenheit.
5. While the chateaubriand is cooking, mince the mushroom, shallot, and three springs thyme in a food processor or by hand.
6. Cook the mushroom mixture for 30 minutes over low to medium heat to reduce it and allow the liquid from the mushrooms to evaporate.
7. Refrigerate the chateaubriand and mushrooms (uncovered) overnight.
8. Defrost your puff pastry according to the package directions the next day.
9. Lay out plastic wrap and place 3-4 oz of prosciutto overlapping on it.
10. On top of the prosciutto, spread a layer of the mushroom mixture.
11. Coat the chateaubriand with the dijon mustard on a cutting board.
12. Place the coated chateaubriand on one side of the mushroom layer and roll the mushroom and prosciutto layers over the meat.
13. When the chateaubriand is completely wrapped in prosciutto and mushrooms, tightly wrap it all in plastic wrap to hold the form and place it in the fridge for an hour.
14. Preheat the oven to 400 degrees F.
15. Roll out the defrosted puff pastry after an hour, using a sprinkle of flour to keep it from sticking.
16. Place the chateaubriand on one side of the puff pastry and roll it up to completely enclose it.
17. Coat the puff pastry in an egg wash and sprinkle with salt on top.
18. Bake the beef wellington at 400 degrees F for 30 minutes, or until the puff pastry is golden brown.
19. Allow it to rest for at least 5 minutes before slicing and serving.

Notes

Châteubriand is another name for a center-cut beef tenderloin. Use a high-quality all-butter puff pastry, such as Dufour, for the best results. Alternatively, you can make your own with this recipe. Fresh foie gras can be replaced with foie gras pâté. Step 7 can be skipped if using pâté. In step 9, instead of sliced fresh foie gras, spread foie gras pâté on top of the tenderloin.

• Category: Beef
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 4-6 servings
• Calories: 579kcal
• Fat: 46g
• Carbohydrates: 2g
• Protein: 36g

Keywords: Sous vide, sous vide beef wellington, beef wellington recipe, beef wellington

source: https://coupleinthekitchen.com/perfect-sous-vide-beef-wellington/?utm_source=rss&utm_medium=rss&utm_campaign=perfect-sous-vide-beef-wellington

And an elegant beef tenderloin is the ideal centerpiece for a special dinner, such as Christmas or New Year’s, that is both delicious and surprisingly simple to prepare.

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WHAT IS SOUS VIDE?

Sous vide cooking is the process of cooking vacuum-sealed food in a water bath. It’s the ideal method for precisely cooking food to the desired degree of doneness with minimal effort.

Sous vide cooking is popular in fine dining establishments, but it is simple to do at home!

A sous vide cooker, also known as a precision cooker or immersion cooker, is used for water bath cooking.

WHAT MAKES THIS THE BEST SOUS VIDE BEEF TENDERLOIN?

• It’s moist and tender. So simple to make! Season, seal, and set it aside until ready to sear.
• With a garlic butter sauce, it’s incredibly flavorful.
• My favorite aspect of sous vide cooking is how little effort it requires. Making beef tenderloin sous vide is a breeze, and the results will astound you.
• It’s so tender and juicy when it’s done! It truly is the perfect beef tenderloin recipe after reverse searing in a skillet for that perfect exterior. I am confident you will enjoy it.

WHAT INGREDIENTS DO YOU NEED FOR THIS RECIPE?

• Tenderloin of beef (whole or half)
• mayonaise
• seasoning with salt and pepper
• rosemary
• powdered garlic

HOW TO COOK BEEF TENDERLOIN, PERFECTLY.

• If the butcher did not already do so, remove any silver skin or excess connective tissue from the loin.

• To learn how to remove the silver skin from a flank steak, watch the ‘how to butterfly a flank steak’ video.

• Truss the meat with butcher’s twine if desired. I don’t truss my loin when I sous vide it.

• Season the outside of the loin with salt and pepper and sear on all sides in a hot skillet over medium-high heat, about 1 minute per side.

• This will set the meat fibers, aiding in the retention of juices and imparting additional flavor to the beef as it cooks.

• Allow the meat to cool for a few minutes before transferring it to a vac-seal bag or a gallon-sized freezer-safe ziploc bag and sprinkling with rosemary.

• Slowly lower the bag into the preheated water bath and secure the bag’s edge to the side of your cooking vessel using the water displacement method.

• Cook for 1 hour per inch of meat thickness at its thickest point. 3 inch at its thickest = 3 hours cooking time. Preheat a large cast-iron skillet over medium-high heat.

• Remove from the water bath and save the juices in the bag in a separate bowl to use in a sauce, if making one.

• Apply a coating of herbs and mayonnaise to the meat after patting it dry with a paper towel.

• Grill the loin for 30 seconds to 1 minute per side. When properly seared, the meat should easily pull away from the grill.

• Remove from the grill and cut into 1″ slices. With the sous vide method of cooking, there is no need to rest the meat.

WHY IS MAYONNAISE USED AS A COATING FOR SEARING?

Mayonnaise is made by emulsifying eggs and oil. The protein in the eggs and the nonstick properties of the oil will caramelize the meat while also allowing it to easily release from a super hot cooking surface.

(Think 500-700°F) The mayo quickly sears and caramelizes while adhering to the beef protein.

Because mayonnaise has a higher smoke point than olive oil or melted butter, it is my preferred ingredient to use in the searing process.

When searing with mayo in a hot cast iron pan, you will get less smoke.

To give the beef a delicious herbed crust, I mixed garlic powder, dried rosemary, salt, and pepper into my mayo coating.

HOW TO GRILL A WHOLE BEEF TENDERLOIN

Not everyone has a sous vide so grilling a beef tenderloin may be the best option for your family.

The process is similar to the sous vide instructions, there is just a bit more paying attention to internal temperatures via a thermometer.

1. If the butcher did not already do so, remove any silver skin or excess connective tissue from the loin.
2. Truss the meat with butcher’s twine if desired.
3. Preheat the grill to medium-high.
4. Coat the loin in a mixture of herbs and mayonnaise.
5. Grill the loin for 30 seconds to 1 minute per side. When properly seared, the meat should easily pull away from the grill.
6. Reduce the grill temperature to medium and insert an oven safe probe thermometer into the center of the loin.
7. Grill the tender loin until it reaches the desired internal temperature.
8. Remove from the grill to a carving board and set aside for 15 minutes to allow the meat to rest and the juices to redistribute.
9. Cut into 1 inch slices and serve with a pat of herb butter.

HOW MUCH BEEF SHOULD I PLAN ON SERVING PER PERSON?

When calculating how much meat to buy for dinner, I like to plan on 6 ounces, or just under 12 pound, per person.

This is for when the loin is the main attraction of the meal and I only serve one starch and one vegetable side dish.

If I’m serving multiple side dishes in addition to salad and bread, I’ll figure 4 ounces per person.

When I buy a whole beef tenderloin, I plan to make multiple meals for my family of five for special occasions.

WHAT TEMPERATURE TO COOK BEEF TENDERLOIN TO?

Here are the cooking temperatures for beef tenderloin.

• 125°F – unusual – cool red center
• 135°F – medium rare, with a warm red center
• 145°F – medium with a warm pink center
• 155°F – medium well – center slightly pink
• 165°F – excellent – little to no pink

For this dish, I set my slow cooker to 137°F, which I thought was just about perfect.

If you use a temperature lower than 130°F, you must be more cautious about food safety because that temperature may not be high enough to kill food-borne microbes, so I would not recommend it.

If you use a temperature higher than 145°F, the tenderness of the meat will suffer, so I wouldn’t bother with such an expensive piece of meat.

Unlike a traditional roast, a sous vide roast will not continue to rise in temperature as it rests, so cook it until it reaches the desired end temperature.

RECIPE TIPS

• Make sure to tightly seal the zip-lock bag. You don’t want any water getting into your bag! This is extremely important.
• When cooking sous vide, clip your bag to the pot’s side. This will keep the bag in place and prevent water from entering it.
• While the beef is searing, spoon the garlic butter over it to coat it! This will increase the amount of juice and flavor. This is essential for preparing the perfect roast!

Frequently Asked Questions

Sous Vide Beef Tenderloin Recipe

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(3 votes, average: 4.67 out of 5)
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4.7 from 3 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours and 10 minutes
• Yield: 6-8 servings

Print Recipe

Pin Recipe

Description

This holiday season, take your Beef Tenderloin to the next level. Don’t leave costly cuts to chance. When it comes to a cut like this, precision is everything, and the Anova Sous Vide Precision Cooker delivers. Perfect from edge to edge, with no risk of overcooking.

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Ingredients

• 3–4 pound beef tenderloin trussed/tied (optional)
• Salt that is Kosher
• cracked black pepper
• Rosemary
• Thyme
• 3 garlic cloves, mashed
• Extra virgin olive oil
• Butter

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Instructions

1. If the butcher did not already do so, remove any silver skin or excess connective tissue from the loin.
2. Truss the meat with butcher’s twine if desired. I don’t truss my loin when I sous vide it.
3. Season the outside of the loin with salt and pepper and sear on all sides in a hot skillet over medium-high heat, about 1 minute per side. This will set the meat fibers, aiding in the retention of juices and imparting additional flavor to the beef as it cooks.
4. Allow the meat to cool for a few minutes before transferring it to a vac-seal bag or a gallon-sized freezer-safe bag and sprinkling with rosemary.
5. Slowly lower the bag into the preheated water bath and secure the bag’s edge to the side of your cooking vessel using the water displacement method.
6. Cook for 1 hour per inch of meat thickness at its thickest point. 3 inch at its thickest = 3 hours cooking time.
7. Preheat the grill to medium-high.
8. Remove from the water bath and save the juices in the bag in a separate bowl to use in a sauce, if making one.
9. Apply a coating of herbs and mayonnaise to the meat after patting it dry with paper towels.
10. Grill the loin for 30 seconds to 1 minute per side. When properly seared, the meat should easily pull away from the grill.
11. Remove from the grill and cut into 1″ slices. With the sous vide method of cooking, there is no need to rest the meat.

Notes

Mayonnaise is made by emulsifying eggs and oil. The protein in the eggs and the nonstick properties of the oil will caramelize the meat while also allowing it to easily release from a super hot cooking surface. (Think 500-700°F) The mayo quickly sears and caramelizes while adhering to the beef protein.

To give the beef a delicious herbed crust, I mixed garlic powder, dried rosemary, salt, and pepper into my mayo coating.

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 6-8 servings
• Calories: 111 kcal
• Sodium: 67mg
• Fat: 10g
• Saturated Fat: 2g
• Carbohydrates: 1g
• Protein: 4g
• Cholesterol: 16mg

Keywords: Sous Vide, Beef, Beef Tenderloin, Beef Tenderloin Recipe

source: https://www.savoringthegood.com/sous-vide-beef-tenderloin/

These bbq sous vide ribs are very juicy and flavorful because they can’t be overcooked (the sous vide machine cooks them to a precise temperature without drying them out).

In the winter, we slather on bbq sauce and bake sous vide ribs. Let’s get started!

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BENEFITS OF SOUS VIDE BEEF RIBS

Sous vide slow-cooks meat for hours at a low temperature, gradually bringing it to our target temperature.

The meat is vacuum-packed in plastic to avoid drying out due to hot air exposure, and instead allows the meat to cook in its own juices.

It’s one of the best methods for getting perfectly cooked, tender meat.

It’s also a great hands-off cooking method. While barbecue smoking allows us to leave meat cooking for hours, it is still necessary to monitor it on a regular basis.

We can almost completely leave the water bath to do its thing with sous vide cooking.

There is no basting. There is no flipping. I’m just cooking. It’s a no-brainer if you’re as lazy as I am.

In the case of beef, it slowly breaks down the connective tissue found in the meat over the course of 24-36 hours (yes, really!).

HOW ARE SOUS VIDE RIBS DIFFERENT FROM TRADITIONALLY COOKED RIBS?

Sous vide is a method of slow cooking in which food is cooked in a bag immersed in hot water.

A sous vide machine, such as the one I use in this Anova recipe, keeps the water at a precise temperature.

Cooking irresistible, juicy, fall-off-the-bone spare ribs with a sous vide machine is ridiculously simple.

Unlike ribs cooked in the oven or on the grill, these ribs are prepped and then don’t need to be touched again until they’re finished.

That means no basting or checking the ribs along the way. They are, for the most part, hands-off!

WHAT’S THE BEST CUT OF BEEF FOR SOUS VIDE RIBS?

We’ll be using beef back ribs for this recipe. These are sometimes confused with beef spare ribs, but don’t be alarmed if this is what your butcher hands you: beef spare ribs will work just fine in this recipe as well.

Back ribs are the most popular cut of beef ribs, and for good reason. While there is less meat on back ribs than on short ribs, the meat is extremely tender.

It’s ideal for long-term slow cooking methods such as sous vide! Don’t forget to try our smoked beef back ribs recipe to see how it turns out with low and slow cooking.

SOUS VIDE BEEF RIBS MEAL PREP IDEAS

In my house, this is a regular bulk-prep main dish. Beef spare ribs are cheap and easy to find in bulk.

I like to buy a large slab of beef ribs from Costco and cut it into smaller portions. I season, vacuum seal, and freeze them in batches to sous vide later within a day or two.

When we’re in the mood for ribs, I’ll buy a large pack of 2 or 4 sets of ribs and cut them up into smaller portions to sous vide.

I season them differently sometimes, but I love these with BBQ seasonings, so that’s a popular choice in my house! Frozen sous vide spare ribs keep in the freezer for a few months.

HOW TO COOK FROZEN SOUS VIDE BEEF RIBS

Defrost the spare ribs for 12+ hours before placing them in the sous vide bath to save time.

One of my favorite ways to use the convenience of sous vide cooking is to cook ribs from frozen.

This means that you can buy meat in bulk, vacuum seal it with seasonings, and then sous vide beef ribs it from frozen.

To cook frozen ribs sous vide, add 1 hour to the total cooking time.

HOW TO REMOVE THE MEMBRANE FROM BEEF RIBS

Unless your butcher has already removed it, a thin layer of skin or membrane (also known as silver skin) should be visible across the top of the beef rack.

While some argue for keeping it, I am a firm believer in getting rid of it.

It can prevent heat and flavors from penetrating the meat’s flesh, and it can become rubbery when cooked.

Removing it is similar to removing membrane from pork ribs, though you may find that the skin on beef back is much more difficult to remove.

Slide a blunt knife under the skin to remove it. Get some purchase on it with a paper towel and slowly pull it away.

It might come out all at once, but don’t worry if it doesn’t. It’s okay to peel it off in pieces.

SOUS VIDE BEEF RIBS TEMPERATURE

Because back ribs aren’t particularly meaty, we want to cook them at a low temperature to achieve the tender and juicy finish we desire.

I’ve done low temperatures before with sous vide beef, as we did with our sous vide tri-tip. It’s what produces the best results and extracts the most flavor from the beef.

We’ll cook them at 150°F (65°C) until they’re medium-rare. Set your sous vide to 165°F (71°C) if you prefer something more medium.

SEASONINGS AND SAUCES 

When seasoning sous vide meat recipes, salt is your friend, especially before adding the meat to the vacuum seal bag.

There are several ways to flavor sous vide beef ribs before, during, and after cooking. In this recipe,

I’ll show you exactly how to sous vide beef ribs. Here’s a quick rundown.

Before vacuum sealing, season sous vide ribs with a simple salt and pepper seasoning, or use any dry BBQ rub.

Broil sous vide beef ribs with your favorite BBQ sauce to finish. This sampler pairs well with Red Duck Sauce’s Smoked Applewood Molasses BBQ Sauce from Portland, OR.

Serve with a sauce made from the sous vide cooking process’s leftover juice.

In a pan on the stove, reduce the juice and thicken it with butter and BBQ sauce. Specifics can be found in the recipe.

TASTY TIPS AND NOTES

• In the bag, cook sous vide ribs in a flat layer. If you’re making a large batch of ribs, vacuum seal multiple bags.
• Wrap leftover sous vide ribs in plastic wrap or tin foil and store in the refrigerator for 3-4 days.
• Serve the ribs with a bourbon cocktail to go with them.
• By using different BBQ sauces, you can change up the flavors. Try Smoked Applewood Molasses BBQ Sauce from Red Duck, a Portland, OR-based company.

Frequently Asked Questions

Sous Vide Beef Ribs Recipe

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(3 votes, average: 4.00 out of 5)
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4 from 3 reviews

• Author: Jamasine J
• Prep Time: 30 minutes
• Cook Time: 1 day
• Total Time: 1 day and 30 minutes

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Description

These Sous Vide Beef Ribs require only two ingredients and are always tender, juicy, and fall-off-the-bone delicious!

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Ingredients

• 12 to 3 pounds beef back ribs (not short ribs)
• 2–4 tbsp Mesquite seasoning or other steak seasoning

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Instructions

1. Preheat a sous vide water bath to 135°F.
2. Remove any membrane (or silver skin) from the back of the ribs with a knife.
3. Rub the seasoning generously over both sides of the ribs.
4. Fill a vacuum seal bag or a heavy-duty ziplock bag halfway with the ingredients.
5. To remove the air from the bag, use a vacuum sealer or the water displacement method (described above).
6. Cook for 24 to 36 hours (the longer you cook, the more tender they will be).
7. Remove the ribs from the water bath and place them in a plastic bag.
8. Using paper towels, pat the ribs dry.
9. To crisp the outside of the ribs, grill on high heat or broil in the oven. (Grilling is recommended for the best flavor.)
10. Serve with a slice between the bones.

Notes

Removing the air from the bag is an important step that should not be overlooked in order to prevent bacteria from entering the bag.

Because we’ll be cooking these ribs for up to 36 hours, you’ll need to keep the water level high and the air out of the bag to prevent bacteria from forming.

Don’t forget to remove the membrane (or silver skin) from the back of the ribs. The texture is tough and chewy, detracting from the tenderness of the beef.

The longer the ribs are cooked, the more tender they will become.

Make sure your grill is hot enough so the ribs get crispy on the outside quickly.

• Category: Beef
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 600kcal
• Sugar: 1g
• Sodium: 328mg
• Fat: 28g
• Saturated Fat: 13g
• Carbohydrates: 4g
• Protein: 84g
• Cholesterol: 279mg

Keywords: Sous Vide, Beef Ribs, Sous Vide Beef Ribs, Beef Ribs Recipe

source: https://www.wenthere8this.com/sous-vide-beef-ribs/

The tough cut is transformed into a delicious eye of round roast that’s perfectly moist from edge to edge by this 16-hour low and slow sous vide method. Perfect for a low-cost festive holiday meal!

Sous vide is my preferred method of cooking tough beef cuts like chuck roast, London broil, and this eye of round beef roast.

Sous vide eye of round is melt-in-your-mouth tender and can compete with prime ribs or filet mignon! It’s almost like magic, and you have to try it! This recipe is also gluten-free and simple to prepare.

WHY SOUS VIDE BEEF EYE OF ROUND ROAST?

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Sous vide is a French cooking technique in which food is vacuum-sealed in a bag and then cooked at a precise temperature in a warm water bath for an extended period of time.

When cooking tough beef cuts, the oven or slow cooker method braises the meat for an extended period of time until the roast is completely cooked.

Sous vide allows you to cook an eye of round evenly to rare or medium-rare using the precise temperature you set.

Furthermore, it produces meat with even doneness from edge to edge. Once you’ve tried it, you’ll never go back!

WHY SOUS-VIDE MAKES PERFECTLY TENDER EYE OF ROUND ROAST BEEF

Sous-Vide cooking is not a quick method; it is lower and slower than a slow cooker.

And because we’re cooking it low and slow for so long, the connective tissue in it has time to break down, and the proteins are relaxing and separating, resulting in super tender meat.

This method takes about 18 hours, so I like to think of it as a Saturday night Sunday supper.

Yes, as long as you’ve taken all precautions and followed the instructions that came with your immersion machine, it’s perfectly safe to leave your sous-vide running.

Keeping the temperature above 131 degrees Fahrenheit (55 degrees Celsius) ensures that you will never be below food-safe temperatures.

INGREDIENTS YOU’LL NEED

• Eye of Round Roast: Because the muscles get a lot of exercise, it’s a very lean but flavorful cut of beef. The round primal, top round, bottom round, and sirloin tip are all derived from the round primal on the backside of the cow. If your roast is too large to fit in the bag, cut it into two pieces.

• I used Kosher salt, but regular salt or sea salt would also work.

• Pepper: The best pepper is freshly ground black pepper.

• Garlic Powder: Provides complexity and a deep, rich flavor. Fresh garlic, minced, can also be used.

• Sugar: It nicely balances out the savory flavor. Granulated or brown sugar can be used.

• Olive Oil: For this recipe, regular olive oil works well.

• For this recipe, wou’ll also need a Sous Vide Machine (my favorite brand is Anova), a large pot, a zip-loc bag (or a vacuum-sealer), and a skillet.

TIPS AND TRICKS

• Cook the fat and connective tissue because they add flavor to the roast and contribute to the jus.

• If the temperature is less than 160°F, zip-top bags can be used. Use vacuum sealing bags for temperatures above 160°F. I’d recommend doubling the bags just in case there are any leaks.

• Make certain that the meat is completely submerged. We usually use a large canning pot with something on top to keep the meat submerged in water. You can also clip the bag to the rack if your pot has one.

• Cover the surface of the water bath to prevent it from evaporating. Covering with plastic wrap is effective. Immersion containers with lids are also available at a very low cost. (A wonderful Father’s Day present for my husband!)

• Allow meat to rest after cooking to allow the juices to remain in the meat.

THE BEST WAY TO TENDERIZE EYE OF ROUND

One of the best ways to tenderize this tough cut of meat is to pound it with a hammer.

However, you can easily tenderize the eye of a round roast using the sous vide method, resulting in perfectly tender meat. There is no need for a marinade or brine.

HOW TO SOUS VIDE EYE OF ROUND

1. Combine the salt, pepper, garlic powder, and sugar in a mixing bowl.

2. Season generously your eye of round roast with the seasoning.

3. Preheat the Sous Vide Precision Cooker to 136 degrees Fahrenheit (58 degrees Celsius).

4. Fill a zip-top bag halfway with the seasoned roast. Using the water displacement technique, vacuum seal the bag.

5. Place the bag in the warm water bath of the sous vide machine, cover with aluminum foil, and cook for 16 hours.

6. Remove the roast from the bag and pat dry with paper towels when the timer goes off.

7. Sear for about 2 minutes per side, or until the outside is caramelized. If necessary, season with more salt and pepper. Serve by slicing against the grain.

TIPS FOR THE PERFECT SOUS VIDE EYE OF ROUND BEEF ROAST

• Before cooking your roast in the sous vide machine, season it generously.

• Without using a vacuum sealer, seal the bag. Ziploc freezer bags work great for sealing the food. The “water displacement method” is used to force all of the air out of the bag by using the pressure from the water.

• Make sure to cover the pot with aluminum foil to prevent water evaporation. Also, halfway through, check the water level to ensure the meat is completely submerged.
• Before searing, thoroughly pat dry with paper towels.

SOUS VIDE EYE OF ROUND TEMPERATURE

Because I prefer my eye of round roast medium-rare, I set my sous vide machine to 136°F/58°C.

Because this cut is very lean, it should not be cooked past medium doneness, as it will become tough and chewy.

If you want to try another doneness, refer to the chart below:

HOW LONG DOES IT TAKE TO SOUS VIDE EYE OF ROUND?

There is a wide range of cooking times available, but I find that cooking it at 136°F/58°C for 16 hours yields the best results.

However, you can leave the meat in the water bath for an additional 1 to 2 hours.

SIDES TO PAIR WITH SOUS VIDE EYE OF ROUND

• Broccoli
• Asparagus
• The Green Bean
• Potatoes Mashed

WHAT CAN EYE OF ROUND ROAST BE USED FOR?

If you have any leftover eye of round roast, cut it into thin slices or strips to make French dip steak sandwiches or steak salad.

CAN YOU OVERCOOK EYE OF ROUND WITH THE SOUS VIDE METHOD?

Although the sous vide method does not allow you to “overcook” a steak, the texture can become mushy if the steak is left in the machine for too long.

CAN I SOUS VIDE FROZEN EYE OF ROUND?

Yes, you can sous vide an eye of round right from the freezer. The cooking time for this recipe is the same as for fresh meat.

If you try this recipe, please let me know how your Sous Vide Eye of Round turns out in the comments section below!

Frequently Asked Questions

Best Sous Vide Eye of Round Roast Beef

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 16 hours
• Total Time: 16 hours and 5 minutes
• Yield: 6 servings

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Description

Sous Vide Eye of Round is the best way to transform this inexpensive beef cut into the most tender and juicy roast! The tough cut is transformed into a delicious eye of round roast that’s perfectly moist from edge to edge by this 16-hour low and slow sous vide method. Perfect for a low-cost festive holiday meal!

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Ingredients

• 3 pound round eye
• 1/12 teaspoon kosher salt (or 1 teaspoon regular salt)
• 12 tsp fresh ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon granulated sugar
• 1 teaspoon olive oil

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Instructions

1. Whisk together salt, pepper, garlic powder, and sugar in a small mixing bowl.
2. Season generously your eye of round roast with the seasoning.
3. Preheat the Sous Vide Precision Cooker to 136 degrees Fahrenheit (58 degrees Celsius).
4. Fill a zip-lock bag halfway with the seasoned roast. Using the water displacement technique, vacuum seal the bag by sealing all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
5. Cook for 16 hours in the sous vide warm water bath, covered with aluminum foil. (It’s critical to cover with foil to prevent water evaporation, and you should check the water level halfway through to ensure the meat is completely submerged.)
6. Remove the roast from the bag and pat dry with paper towels when the timer goes off.
7. Sear for about 2 minutes per side, or until the outside is caramelized. If necessary, season with more salt and pepper.
8. Serve by slicing against the grain.

Notes

Before searing, make sure to completely dry the pan with paper towels.

You can save the bag’s juice and reduce it to make gravy for the roast.

• Category: Beef
• Method: Sous Vide
• Cuisine: French

Nutrition

• Serving Size: 6 servings
• Calories: 439kcal
• Sugar: 1g
• Sodium: 766mg
• Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 44g
• Cholesterol: 156mg

Keywords: Sous Vide, Eye of Round, Eye of Round Steak, Eye of Round Beef Recipe

source: https://izzycooking.com/sous-vide-eye-of-round/

Sous Vide Chuck Roast is incredibly flavorful, tender and juicy, unlike the pot roast cooked the traditional way. This 24-hour sous vide recipe transforms the cheap tough cut of a chuck roast, bottom round roast, or rump roast into the most delicious beef roast that rivals the expensive prime rib. Oh my, it’s totally a game-changer!

WHY SOUS VIDE CHUCK ROAST?

Sous vide cooking is the BEST way to make pot roast! When cooking tough cuts such as chuck roast or rump roast, oven or slow cooker method braises the meat for a long time when the roast is completely well-done. Sous vide allows you to evenly cook these tough cuts to rare or medium-rare with the precise temperate you set.

The best part? Sous vide chuck roast tastes just like a prime rib, but with a fraction of the cost! It turns a tough cut into the melt-in-your-mouth tender meat. It’s like magic, and you got to try it!

Sous vide means ‘under vacuum’ in French. It’s a cooking technique where foods are vacuum-sealed in a bag, and then cooked for a long time to a precise temperature in a warm water bath. The food never cooks past the set temperature. 

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INGREDIENTS YOU’LL NEED

• Chuck Roast: Our top pick is a boneless beef chuck roast, which is from the shoulder of the cow with outstanding marbling. You can also use rump roast or bottom round roast.
• Olive Oil: Regular olive oil works great for this recipe.
• Garlic Powder: It adds complexity and deep rich flavor. You can also use minced fresh garlic.
• Rosemary: Adds a smoky, flavorful boost to the seasoning. I used fresh rosemary and chopped it into small pieces, but you can use dried ones.
• Sugar: You can use granulated or brown sugar.
• Salt: I used Kosher salt, but you can use regular salt or sea salt.
• Pepper: Freshly ground black pepper works the best.
• For the gravy: You’ll need cornstarch, water, salt, and pepper.

WHY THIS RECIPE WORKS

1. The sous vide yields the most tender and juicy results! Your chuck roast will never be tough or dry again. And you can still get that browned and delicious crust by quickly searing the roast before serving!
2. It’s almost impossible to overcook your roast in the sous vide. While it gets softer the longer it cooks, you would need to leave it passed 48 hours for the roast to start falling apart. 
3. This recipe is ideal for meal prep. Since it has such a long cooking time, you can prepare the roast a day or two ahead of dinner. You can also store it vacuum sealed in the fridge for up to 5 days or in the freezer for up to 3 months!

HOW TO MAKE SOUS VIDE CHUCK ROAST

Sous vide pot roast is really easy: it takes just a few minutes to season and seal the meat, and then the sous vide machine will do most of the work!

1. Make chuck roast seasoning: I like simple seasoning with salt, pepper, garlic powder, sugar, and rosemary. Rub the olive oil and the seasoning mixture all around your roast. The key is to season generously to bring out the best flavor of your roast.

2. Vacuum seal the roast: If you use a zip-loc bag, add in the seasoned roast, seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag

3. Place the roast in the water bath: Place the vacuum-sealed bag in a sous vide warm water bath.

4. Sou vide cook the roast: Cover the pot with aluminum foil and cook at 136 °F (58°C) for 24 hours. (The aluminum foil will minimize water evaporation.)

5. Finish with a quick sear: Remove the roast from the bag, and pat dry with paper towels. Add the roast to a hot skillet, quickly crisping the outside for about 1 minute per side.

6. Make the gravy and serve: Pour the juices to a skillet, add cornstarch, salt, and pepper. Simmer for about 5 minutes to thicken the juice into a delicious gravy. Slice the roast against the grain and drizzle with the gravy. 

PRO TIPS FOR THE BEST SOUS VIDE CHUCK ROAST

• What kind of roast should I buy? For this recipe, my favorite cut is beef chuck roast. Other popular choices include shoulder roast, round roast, rump roast and briskets.
• How to seal a bag without a vacuum sealer? If you don’t have a vacuum sealer you can use a zip-loc bag which is safe for sous vide cooking. The trick to vacuum-seal the bag is called the “water displacement method”: just place the seasoned chuck roast in the bag, and seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag. 
• Check the water level from time to time, and add more water if necessary.

Note that you’ll need to cook the meat in the water bath for a long time. To avoid the seams of the zip-lock bag from popping open, make sure the seams are above water during cooking while the meat is completely submerged in the water.

Best Chuck roast sous vide time and temp

To make sous vide pot roast taste like a prime rib, we cook it to 136 °F (58°C) for medium-rare. If you prefer to have the same texture as the traditional fall-apart roast that you can shred, set the temperature to 170ºF (76ºC). For different levels of doneness, follow the chart below:

HOW LONG DO I SOUS VIDE CHUCK ROAST?

Chuck roast is a tough cut that requires a long cooking time. I cooked mine for 24 hours, but you can cook yours anywhere between 20 to 30 hours. If you cook your chuck roast from frozen, the cooking time is the same. 

GRAVY ADDS GREAT FLAVOR TO THE ROAST

Don’t throw away the flavorful juices that come out from the meat! We can turn them into the most delicious gravy that you can drizzle over everything.

To make the gravy, place a skillet on medium-high heat, and pour the juices and browned drippings to the skillet. When it’s bubbly, add the mixture of 1 tablespoon of cornstarch and 2 tablespoons of water on top, and stir frequently. Simmer for about 5 minutes or until the gravy is thickened. Season with salt, pepper to taste if necessary.

This gravy is the finishing touch that pulls everything all together. It completely takes the taste of your pot roast to the next level!

HOW TO MAKE THE GRAVY

Heat the butter and flour in a saucepan over medium heat until a paste forms. Cook for about 1 minute, stirring constantly.

Add the sherry and cook for another 30 seconds, stirring constantly.

Slowly pour in the bag juice and bring to a simmer. *If the mixture is still too thick, add some beef broth until a gravy consistency forms.

Add any salt if needed and serve alongside the chuck roast.

Slice the roast and serve with the gravy.

CAN I SOUS VIDE FROZEN CHUCK ROAST?

Yes! One of the great things about this recipe is that you can sous vide cook the roast from frozen directly. The instructions and cooking time are the same as the fresh chuck roast.

HOW TO SERVE SOUS VIDE CHUCK ROAST?

Using a sharp carving knife, slice the roast across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick. Serve with the gravy. Some side dishes that I like to pair with include mashed potatoes, steamed broccoli and green beans.

Frequently Asked Questions

Chuck Roast Sous Vide Recipe

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• Author: BeefSteak
• Prep Time: 10 minutes
• Cook Time: 1 day
• Total Time: 1 Day 10 Mins
• Yield: 4 Servings

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Description

Unlike regular pot roast, sous vide chuck roast is wonderfully aromatic, soft, and moist. The sous vide technology converts a cheap, rough chuck roast into a delectable beef roast that matches the pricey prime rib. Oh my goodness, it’s a game changer!

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Ingredients

For the Roast:

• ▢3 lbs chuck roast or rump roast
• ▢1 ½ teaspoons kosher salt or 1 teaspoon regular salt
• ▢1 ½ teaspoons fresh ground black pepper
• ▢2 teaspoons sugar
• ▢1 tablespoon garlic powder
• ▢2 teaspoons fresh rosemary chopped
• ▢2 tablespoons olive oil or softened unsalted butter

For the Gravy

• ▢1 tablespoon cornstarch
• ▢2 tablespoons water
• ▢salt and pepper to taste

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Instructions

1. Preheat the Sous Vide Machine: Fill the sous vide container or a large saucepan halfway with water and set the Sous Vide Precision Cooker to 136°F (58°C).
2. Season the roast by rubbing it with 1 tablespoon olive oil on all sides.
3. In a small mixing dish, combine garlic powder, rosemary, sugar, salt, and pepper.
4. Rub the seasoning mixture all over the roast.
5. Vacuum-seal the roast: Using the “water displacement” approach, vacuum seal all but one corner of the bag. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, close the remainder of the bag.
6. Sous Vide cooking Cook the Roast: In a warm water bath, cook the chuck roast for 24 hours. Arrange the bag in such a way that the meat is entirely submerged in water. If you’re going to use a zip-lock bag, make sure the seam is above the water.
7. Cover with multiple layers of aluminum foil to reduce water evaporation.
8. Remove the bag from the water bath when the timer goes off. Don’t discard the juices in the bag; we’ll use them to make the gravy.
9. Sear the Roast: Take the roast out of the package. Using paper towels, thoroughly dry the surface. 1 tablespoon olive oil in a pan over medium-high heat When the pan is hot, add the roast. Each side should be seared for about 1 minute, or until beautifully browned. Remove from the heat right away.

Preparing the Gravy

1. In a small mixing container, combine cornstarch and water.
2. Place a skillet over medium-high heat and add the liquids and browned drippings. When the liquid is bubbling, add the cornstarch mixture and stir with a wire whisk. Simmer for 5 minutes, or until the gravy thickens. Season with salt and pepper to taste.
3. Using a sharp carving knife, cut the roast against the grain into 1/2-inch to 3/4-inch thick slices. With the gravy, serve.

Notes

This recipe yields a delicious pot roast that tastes like a prime rib. Set the temperature to 170oF (76oC) if you prefer the conventional pot roast texture.

If your roast is frozen, there is no need to thaw it ahead of time. In the sous vide machine, the cooking time for the frozen roast is the same.

• Category: Beef
• Method: Sous Vide
• Cuisine: Amarican

Nutrition

• Serving Size: 4
• Calories: 696kcal

Keywords: Steak, Beef, Sous Vide, Chuck Roast Recipe

Source:  https://izzycooking.com/sous-vide-chuck-roast/