Sous Vide Chuckie

GlennM

Thought I would give this a try. It came out great! Sous Vide at 135 for 18 hrs and browned on the egg. I will do this again, tastes like prime rib. I made an au jus with the liquid in the bag and a couple of sour dough baguettes

bgebrent

Very nice.

Carolina Q

I've done that twice, for 48 hours both times. Obviously longer than necessary. Yours looks great! Thanks for posting!

Photo Egg

Beautiful!

Eggcelsior

How did you get your bread to rise without yeast? ;)

I still need to try this for chuck. Looks fantastic.

Hans61

Looks great!

smbishop

More inspiration to SV a Chuck! Looks great!

The_Stache

Nice looking cook!!

I currently have a chuckie in the pool till about 5pm for dinner tonight! Hoping it turns out as well as yours!

caliking

Nice plate. And the baguettes look wonderful.

Sea2Ski

I just ate lunch and thought I was full. Now I am hungry again.

The_Stache

OK, I'm a true convert! I may never buy prime rib ever again!! 24 hours in the tub seasoned with rosemary, salt, tamari sauce and vac sealed at 138 (medium) cast iron seared and the result was AMAZING!!!!

Thanks @GlennM for the nudge!!!!

Judy Mayberry

We are converts too! Two 2-1/2-lb. vacuum-sealed chuck roasts for 25 hours in the sous vide at 131°. One with Montreal Steak Seasoning and the other with salt and a big sprig of rosemary.

Seared afterward on a black steel pan, and then let the pan cool a bit and reduced the juices saved from the vacuum bags. I got 14 thick steaks from that.

No need to take pictures...it looked exactly like @GlennM's post!

johnmitchell

That does look amazing.. Your plated pic is off the charts good

Carolina Q

https://eggheadforum.com/discussion/comment/2427512#Comment_2427512

@Judy Mayberry Hi, Judy! I like your 25 hrs better than my 48. First time I read about that method, the article suggested 48 so that's what I did. Have only done it twice. Next time, I'll go for only a day. Maybe a couple extra hrs as I have a roast in my freezer now. Going to try it from frozen.

I have to ask though... how did you get 14 thick steaks from 5 lb of meat? 😉

lkapigian

.

westernbbq

Is it an absolute necessity to vac seal?   Im not opposed but @The_Stache and  @Judy Mayberry would be able to provide some super valuable input here

SGH

@GlennM
Brother I have to give this one a double salute👍

The_Stache

westernbbq said:

@westernbbq

Is it an absolute necessity to vac seal?   Im not opposed but @The_Stache and  @Judy Mayberry would be able to provide some super valuable input here.

I have not tried it any other way... I would believe you could use an air evacuated zip lock bag of some sort.  Key is to have the meat in full submerssion without getting any of the SV water in the container.  If you do try it with ziplock, let us know how it turns out!! 

lkapigian

You can zip lock and like @The_Stache says make sure it's submerged ..yiu can use the water to aide in getting air out if the bag. That being said a vac sealer is a good investment. It will get used 

GlennM

Wow, Cesar approved twice this week!  I’m honoured!

westernbbq

SGH said:

@GlennM
Brother I have to give this one a double salute👍

I haveng seen the SGH Seal of Approval for awhile...does this merit it?  If so, plz @SGH do the honors!

Bear 007

Nice, I guess I'm sold.

GlennM

It is very similar to prime rib this way

thetrim

I'd like to add another seal of approval

mlc2013

I have a sous vide and havent even taken it out of the box yet. Guess what I'm shopping for tonight

GlennM

Wow, nice seal of approval'