beef juice from sous vide bag

Canugghead

The juice from sous vide after a long soak is kind of icky when boiled ... just strain off the stuff and collect the beefy goodness for au jus and broth for future use.

Tinyfish

I hear that stuff is gold.

Eggcelsior

I've never had icky stuff, but I've never gone more than 12-13 hours.

Little Steven

Couldn't you have just put it in your Vitamix?

Skiddymarker

Did an eye of round using Penzey's Englsih Prime Rib rub. The juice from that made the best au jus for French dips we have ever had. 
Was your bag juice (damn that sounds kinda gross) from a seasoned or unseasoned soak?

minniemoh

I like to add it to sautéed mushrooms and onions. Turns out really nice.

Canugghead

Tinyfish said:

I hear that stuff is gold.

You got that right! 

Canugghead

Eggcelsior said:

I've never had icky stuff, but I've never gone more than 12-13 hours.

It was chuck roast 72 hrs @131F. Generally icky stuff shows up when boiled, do you boil? BTW,  it was too tender.

Canugghead

Little Steven said:

Couldn't you have just put it in your Vitamix?

Good idea but not worth hauling and cleaning the Vitamix for the small amount. 

Canugghead

Skiddymarker said:

Did an eye of round using Penzey's Englsih Prime Rib rub. The juice from that made the best au jus for French dips we have ever had. 
Was your bag juice (damn that sounds kinda gross) from a seasoned or unseasoned soak?

It was naked chucky aka Canuckian blade roast.

Little Steven

You could easily mix up a mixture of whipped egg whites and ground beef, egg whites and mirepoix and make consommé as well.