[Modernist Cuisine] Sous Vide Rare Beef Jus (2•349 and 6•40)

[Wayt Gibbs]

The complete recipe for Sous Vide Rare Beef Jus--along with backstory on its creation, tips on selecting the meat, and a step-by-step video that illustrates how to use a centrifuge to clarify the jus--is now available in the Recipe Library. We're looking forward to hearing what you think of the recipe, and what dishes you find go well with the jus.

[Anonymous Modernist 1214]

I’ve tried this, with less desir­able results. I used a beef chuck roast, cut off most the fat, about 1kg. Sliced across the grain, about 1cm thick. Sprinkled meat with 1cap­sule of NOW brand brome­lain. Vac packed, cooked at 53C with poly­science cir­cu­la­tor. The result was meat mush. Much of the meat broke down into a mahogany col­ored paste. The taste was fine, very savory, but the tex­ture (and color) was dis­gust­ing (and I have a strong stom­ach). Any ideas what hap­pened? I have checked the temp with a lab ther­mome­ter, less than .1C off. The brome­lain from NOW foods was fresh; just opened container.

[Anonymous Modernist 10]

jmelanson said:
 

 

I’ve tried this, with less desir­able results. I used a beef chuck roast, cut off most the fat, about 1kg. Sliced across the grain, about 1cm thick. Sprinkled meat with 1cap­sule of NOW brand brome­lain. Vac packed, cooked at 53C with poly­science cir­cu­la­tor.
The result was meat mush. Much of the meat broke down into a mahogany col­ored paste. The taste was fine, very savory, but the tex­ture (and color) was dis­gust­ing (and I have a strong stom­ach).
Any ideas what hap­pened? I have checked the temp with a lab ther­mome­ter, less than .1C off. The brome­lain from NOW foods was fresh; just opened container.
 

Were able to squeeze out any jus at all?

[Anonymous Modernist 1214]

There was plenty of liquid, but with a consistency of grainy flour paste. I think that the bromelian worked too well, and much of the meat dissolved. Not attractive.

[Anonymous Modernist 1695]

jmelanson said:

There was plenty of liquid, but with a consistency of grainy flour paste. I think that the bromelian worked too well, and much of the meat dissolved. Not attractive.

Hi jmelanson,

Have you tried using less Bromelain or none at all? That might work better for you and the meat might turn out less gluey.