Pepper Stout Beef question

Wardster

Trying is for first time.  I planned on using my dutch oven but as you can see, it's pretty full with just the veggies.  I know they will shrink and the chuckie should fit after it hits 165*.  Is the chuckie supposed to be sitting down in the liquid or will it still get the steaming effect?  I guess the real question is, should I move it to a pan vs my DO.

Thanks!

Wardster

johnmitchell

Your pic didn't post..

johnmitchell

Sorry now its there.

johnmitchell

I haven't done one either but I would think the meat needs to be fairly submerged in the liquid.. You will get the correct answer in a minute.. good luck and enjoy

Focker

I would transfer to a larger vessel.  Nestle and place the chuck in the bed of veg, with it somewhat halfway submerged in the beer/woosty.  You can add more beer if you feel it's too shallow.  Keep in mind all those veg will give off liquid as they cook down too.  Nothing should float.

The key to this stage of the cook, is covering to braise.  I've done both covered and uncovered, and have better results with the lid on, and less liquid loss.  If you go sans lid, you will have to add more beer.  And it will pick up more lump/smoke flavor, which I don't think it needs after the first stage.

Kenji's book discusses cracking the lid during braising, and the science behind it.  Have wanted to try that soon too.

This is a pretty hard recipe to f up any way you go.  Have fun.

Wardster

I slowly cooked down the veggies on the stove top.  She will sit in the juices now, when ready.  I plan on covering this with the lid to my DO.  Is that not going to be tight enough of a seal?

shtgunal3

I'm doing this same cook today although I'm using a foil pan. I love the idea of using the Dutch oven. I think my chuck is to big though. If the lid will go on you should be fine. I wouldn't think that you would need a tight seal.

Wardster

Mine is about 3 1/4 lb so I'm assuming she will shrink up a bit and I can fit her in.  If not, I'll just go the pan route.  My pans hold the same volume as my DO, but the layout of them may be the way to go.

Cashfan

I'm doing this for the first time today as well. Have a 4 lb roast and going to use @RRP's au jus recipe for the liquid. Fingers crossed....

Wardster

Wow.  I hit 159* internal fairly fast, dropped to 151*.  The stall always amuses me. 

Gunnar

@cashfan  No need to cross your fingers.....it's chuck roast and it will break down tender...just a function of time....good stuff...enjoy.

shtgunal3

I got a late start. Mine is sitting @ 100 right now. I'm running at about 335 dome trying to speed it up.

Wardster

Good, mine has been around 280-300 so if I screw it up I'm not alone.

Wardster

Getting there....

johnmitchell

Looking great..

SciAggie

Looks good to me. I use a DO for pepper stout beef with good results.