beef juice from sous vide bag

Canugghead · January 2016

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.

Image: https://us.v-cdn.net/5017260/uploads/editor/xq/pkic9oyh6vh7.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/e2/2f8webuahubz.jpg

Tinyfish · January 2016

I hear that stuff is gold.

Eggcelsior · January 2016

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

Little Steven · January 2016

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

Skiddymarker · January 2016

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 · January 2016

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

Canugghead · January 2016

Tinyfish said:

I hear that stuff is gold.

You got that right!

Canugghead · January 2016

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 · January 2016

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 · January 2016

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 · January 2016

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

beef juice from sous vide bag

Comments

Categories