FeChef

What kind of flower do you use?

I wish i could find the link to PedroG's finding but it was so long ago its probably lost. Im sure others remember as well as i do, that he mentioned that 136 was the temp in which certain tissue's contracted causing juices to squeeze out more rapidly before the said tissue broke down. So staying under that temp for 6 or more hours resulted in less moisture loss.

To each their own. I swear by it, it has never let me down. Show me real world proof or keep your opinions to your self.

PedroG mentioned that tissue contracts at temps above 136.5 At 136.5 these tissues break down. So starting at that temp breaks that tissue down before it has a chance to contract and squeeze juices out of the meat. That is what stuck in my head for years and its held true.

Sorry i am late to update my thread. This cut worked perfect for my purpose. 136.5F for 12 hours, 158F for 12 hours, the sliced meat was very tender, and very juicy. My only regret was slicing on the thicker side. I went with 3/16 and while still great, and better then any chuck roast ive used for this purpose, i think 1/8 thickness would have made it 10x better. Me being lazy is to blame. I decided to use my Magna Wonder Knife instead of my hobart slicer because i didn't want the extra clean up for only a 3lb roast. The roast was chilled but i didnt want to slice too thin with the Magna Knife and end up with crumbled meat. But in hindsight, the slices would have held up even at 1/16 if i wanted to go that thin. Oh well, maybe i will get lucky and find this cut again sometime in the next decade. I cut out the sinew/gristle line in the center after it was cooked, chilled and sliced. It wasn't too difficult, and the dog seemed to enjoy it.

I like to use Queso Fresco instead of ricotta.

Why don't you just make some jerky? Its high in protein and you can omit sugar completely. Beef, chicken, even Tuna if your wallet is fat.

made buffalo turkey quesadilla's the other night.

What you posted looks like a chuck roast. What i bought is nothing like chuck in terms of how its cut, and how the grain runs. What i got looks more like a eye round roast but not lean at all, lots of marbled fat and that sinew i mentioned running down the center. Again, it looks like someone took 3 or 4 flat iron steaks and meat glued them together.

Its definitely not that cut. The one i got looks almost round like a beef tenerloin and long (12 inches or so) but with sinew running straight through the center. Top and bottom look crazy marbled like a trimmed flat iron. Image 3 flat iron steaks meat glued together, that is what i got.

Wonder if its the same cut. I never bothered to take a pic but the one i picked up is not lean at all. Had marbling everywhere.

Picture thin sliced brisket that barely holds together on good ol hamburger buns. But brisket can be too dry. Chuck is good but not easily sliced against the grain like brisket. This why i wanted to try this cut. The meat is first steeped in a very concentrated, gelatinous stock made from beef and caramelized chopped onions. Similar to french onion soup but more beefy. In my area we call this sandwiches "beef barbecue's" even though there is no bbq sauce involved. Its a PA dutch thing i guess. Cuts like bottom and top round are too lean, chuck is okay but not eaily sliced thin against the grain. Short rib would be top notch but not at the right price point, and alot of work for such little amount of meat.

Not rare. But med rare i like. I prefer a nice 2 inch thick charred ribeye when it comes to med rare steak. If i come across this cut again, i'll try making steaks out of it. For now, im just looking for a better alternative to chuck roast for sliced beef sandwiches.

its already been in for 12 hours @ 136F , then 155F for a few hours, and i'll probably go to 158F for a few hours. As far as would i braise filet mignon? If it was this cheap i probably would give it a try. I like the fall apart texture for sliced chuck roast where its barely holding together by the connective tissue thats broken down. It absorbs my homemade double concentrated beef stock/au jus.

I wasn't expecting miracles for the sinew. I am mainly curious if this cut would end up dry cooked at to those temps. 160F works wonders for chuck roasts and is still sliceable if cooked in the 16 hour range. But chuck isnt the easiest to slice against the grain unless your starting off with a 20lb chuck roll.

Picked up beef tender shoulder blade. Has sinew going straight through the center of the roast. From what ive read, this cut normally gets sliced with the grain for flat iron steaks to remove the sinew. I want to sous vide it as a roast to slice thin against the grain for sliced beef sandwiches. I started the bath at 145F which im going run overnight and increase in the morning to about 160F. I am aiming for a braised but still sliceable texture. If anyone has any experience with this cut for what im shooting for, it would be great if you could chime in. It was pretty cheap considering this cut as a flat iron is more then double what i payed per pound, so i wont be heart broken if it a failure. I have high hopes though. The marbling looked like higher end choice, low end prime. @ $3.48/lb i am not complaining.

First of all, what original temp, and how long the first time? Depending on thickness , for example, a 1-1/2 inch thick steak pre cooked from frozen, is 30 minutes to reheat.

looks like a good recipe for tortilla bean soup.

electric charcoal starter?

I'll make it simple, dont go by weight, go by thickness. 1 hour per inch. Done

Speaking of good mustard. I like a creamy horseradish brown mustard. I make my own with equal parts mayo, creamy inglehoffer horseradish, sour cream, and guldens spicy brown mustard. (adjust to taste) It makes a great spread for Pastrami on Rye, and other Deli sandwiches.

I save chinese takeout soup containers and freeze my homemade stock in them. They never get freezer burnt. As a matter of fact, i have pork stock thats over 2 years old that doesnt have a bit of frost in it. Maybe a few ice crystals but there crystal clear.

update: Seems Johnsonville is still selling the Irish o'Garlic at my local Redner's Markets. They didn't look to great though. They were still in date but looked a bit gray so i will check back in a week and see if they get a new batch, or ask if they have any frozen in the back.

Its only a Wee Bit o' Garlic!

Johnsonville only brings that Irish O'Garlic out around St Patrick's day. I may stock up and freeze a bunch of packs next year. Its really good, regardless if garlic isn't really a common used irish ingredient. Its a different flavor profile then the usual country or italian sausage flavors. It pairs really well with onions, peppers.