Sous Vide Chuck Roast: The Topic

[TdeV]

2 hours ago, rotuts said:

@TdeV

 

Id do a dry crust ,   pan sear .

 

Okay.

 

2 hours ago, rotuts said:

@TdeV

 

dont toss out the Jus until you taste it .

 

if its salty , but flavorful  , dilute w low to no salt stock

 

Ive always been able to use the Jus , but i SV and IDS w low to no salt on the rub

 

and add 'saltiness ' later.

 

I used salt in the rub. Most of the rub fell off with condensation.

I'll taste the jus though.

 

2 hours ago, rotuts said:

@TdeV

 

and dont forget :  left over beef , sliced thin the net days makes for a might fine sandwich.

 

Got it. Will need to make some bread soon!

 

Not sure what's going in the herb crust yet.

[TdeV]

 

There was no sauce, so it was mildly dry. In the ChefSteps video, the chef browned the roast before the sous vide which I didn't do, so I did the browning at the end. I wasn't sure how to apply a frothed egg white coating on warm meat (would it have cooked it? And then should I have cooked it again?) I didn't like roast drippings. I will make a sandwich today and report on the meat as a leftover.

 

We also had new potatos roasted, served with French butter. And a lovely succotash.

 

The okra was broiled/steamed with @Okanagancook's method. Okra was trimmed and threaded on thin skewers, painted with oil, dusted with spices (in this case Ruth Ann's Muskego Ave Seasoning from Penzeys).  400ºF with 25% steam for 7 minutes a side.

Our dinner guest raved at how great was the okra that I found myself telling my memories of various dishes Okanagancook has made and tales she told. Unfortunately this was when I realized that I had forgotten to take a picture of the okra. Sorry.

 

[rotuts]

@TdeV

 

so , did you like it initially ?

 

I take it you did not like the ' Jus ' , aka the dripping in the pan , under the roast ?

 

what did you find lacking w those ' drippings ? '  salt ? flavor ? 

 

Ive always found the bag jus could be worked with , and I SV w no added salt

 

and I add ' saltyness ' at the end.

 

looks like it will make a good RBSandwich , sliced to tender thinness.

[TdeV]

@rotuts. Yes, I didn't like the drippings. Also my rub included quite a lot of salt which "steamed off" in the Anova.

 

Both DH and I had sliced roast for lunch, me in a country style sourdough loaf (Panera) and DH in a tortilla. My roast slices weren't super thin, but they were mighty tasty.

 

I shall have to try this experiment again.

[rotuts]

@TdeV

 

Im pleased your hard work was tasty ' over all '

 

to try again , as you think over each step you took.

 

For me , man many times , Ive taken tough ( or not so tough )

 

meat that was flavorful , gotten it tender via SV  , 

 

for the sole purpose of roast beef sandwiches later.

 

and I added seasoning then , rather than at the beginning.

 

best RBS ever , every time.

[IndyRob]

I'm always worried about searing after sous vide.  You've spent so much time coaxing it to the perfect temp, and then you blast it with heat.  I think that's why blowtorches are so popular.

 

In my experience with SV chuck, the meat gets to the perfect texture, but somehow lacks character.

[TdeV]

@IndyRob, the roast wasn't a perfect texture. I swear that I did not have the roast long in the hot sauté pan (20 seconds a side x 3) but it was a knobbly shape because of the tied string, so I put a heavy bacon press on it. Usually I like my beef more medium than rare, but his had a medium to medium+ texture and was a bit tough or dry. I'm wondering also if the meat was long in the freezer (I hadn't dated the package).

 

No one on eG has suggested a lower temperature for the sous vide. Of note, this was done in the Anova sous vide without being confined to plastic.

 

Many variables to consider for the next attempt!

 

Edited to add:

My rub was a failure; it washed off. It had a lot of salt in it, so the jus was not tasty.

Herbs and spices would have helped, I think.

 

 

Edited Tuesday at 01:41 AM by TdeV
More to say (log)

[rotuts]

@TdeV

 

I think SV , ie low and slow

 

w/o a vac-bag is a different process resulting is an entirely different result :

 

Steam , in contact w the meat , is a bit like water in contact w meat :  ie making a stew or soup.

 

the tasty bits wash off into the stock , and its the stock that makes the dish , no longer really the meat.

 

In the Bag , nothing is washed off.  and at lower temps , the meat contacts less , so more jus and falvor remain in the meat.

 

my 10 cents on the differences.

 

after all Sous Vide means ' under vacuum ' 

 

which is a bit of a misnomer .

Edited Tuesday at 01:30 PM by rotuts (log)