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Sunshine State outside round

Our Nicky
Our Nicky Posts: 5
edited November -1 in Beef


x pounds of outside round (aka bottom round)

worcestershire sauce

cheap yellow mustard

Montreal steak spice


My local grocery store had a special and I bought about 10 pounds of the stuff.

I washed it with Worcestershire sauce, painted on some cheap yellow mustard and dusted it moderately with Montreal Steak Spice - my default brisket rub.

Fired up the egg to 500F and seared the meat direct for maybe 20 minutes, turning to sear all sides. I removed the beef, chilled it quickly and vacuum packed it.

I was lucky enough to find a broken commercial vacuum packer for $400 a few months ago that I was able to fix

I was the grateful recipient of a sous vide kit this Christmas and have found it to be an awesome cooking tool. I cooked the vacuum packed, seared beef in a water bath at 64C (147F) for 24 hours. For rare try 54 C for 24 hours.

Some I chopped for the empanadas I served and some I left bagged. I brought a couple of bags to the Sunshine State Eggfest. I opened the bags and threw the lumps of beef on a 350F Egg to re heat it to around 120F.

It was tender as prime rib, a little drier perhaps, but for outside round it was spectacular if I say so myself! 

Prior to the Eggfest I did some without pre-searing and no rub.  It was still good but without the depth of flavour.

The small volume of juice that accumulates on vacuum packing is infused with the flavours of the crusted rub and the beef cooks for 24 hours in this intensely flavoured marinade and sits in it for as long as the bag is sealed.


Number of Servings:

Time to Prepare: 25 hours