onewondershow Posted March 31, 2016 Share Posted March 31, 2016 My wife went to the grocery store a few weeks ago and they had top round on sale so she bought a few. The first one I seasoned and sous vide for 8 hours while we took my son to the circus. When I sliced it the meat was still fairly tough so I put it back in the Sous Vide for 8 more hours. The meat was ok but still not quite as tender as I would have liked. Yesterday I put a second piece in and went a full 24hrs. The beef was really good, it was tender and flavorful. I was suprised at the amount of meat juice in the bag to the point I was worried the meat would be tough and dry. It was anything but.. I saved the drippings and will use them for a beef stock. I only seasoned them with McCormick steak seasoning. bbqboss84601, ckreef, Jack. and 6 others 9 Quote Link to comment Share on other sites More sharing options...
aljoseph Posted March 31, 2016 Share Posted March 31, 2016 Lookin' good. The longer cook times really help to make a tough cut of meat fork tender. It's the water bath equivalent to the kamado low and slow style of cooking with one amazingly important difference. You can "cook" beef for 24 hours (or more) and still end up with rare/medium rare protein. I really like that. Thanks for sharing. Big Dawg and jrow17 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 31, 2016 Share Posted March 31, 2016 Looks yummy. Great experiment you did. Quote Link to comment Share on other sites More sharing options...
cschaaf Posted March 31, 2016 Share Posted March 31, 2016 I haven't tried using the bag juices yet. I've seen a lot of complaints that it gets an off taste from the long cooks. Interested to see what you think. Have a Plan B just in case. Quote Link to comment Share on other sites More sharing options...
aljoseph Posted September 24, 2016 Share Posted September 24, 2016 I've never had an off taste from the saved juices on a long cook. I would guess if you do experience that is has much to do with the seasoning you do before the water bath. For me, what works and has always worked is a simple 50/50 salt and pepper seasoning with a touch or two of garlic. I'll sometimes put in a pat of butter and a sprig of rosemary, but that's it. What I strive for is the succulent taste of beef rather than the flavoring of applied rubs. The juices taste just as good as the protein. Just my $0.02. Mr Cue, bbqboss84601 and Marty 3 Quote Link to comment Share on other sites More sharing options...
bbqboss84601 Posted December 22, 2016 Share Posted December 22, 2016 I save my juices and reduce them down and love them! Great cook by the way! Quote Link to comment Share on other sites More sharing options...
Mr Cue Posted December 22, 2016 Share Posted December 22, 2016 Just seen this and it answered a question I had about roast beef. One of the local grocers had top rounds on sale this week, I'm gonna see if I can score one in the morning and start a roast beef cook if I do! Quote Link to comment Share on other sites More sharing options...
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