So I seasoned up a 3lb chuck roast with Wooster sauce and Montreal Steak Seasoning
Put the chucky into a 131º sous vide pot for exactly 30 hours, then out for a char with the weed torch
I had sautéed some shrooms and onions in butter and wine earlier so I deglazed the pan, added the juice from the sous vide bag and a little more cabernet for a reduction
I sliced what I needed for dinner and was really happy, should have kept my shadow out of the pic
Drizzled the reduction sauce over the beef and plated it up with the shrooms, some asparagus, and a buttery yam, nice glass of cab.
My first bite removed all skepticism about tenderness, the chucky had the texture of a New York steak, only with more flavor. Kudos and a tip of the cap to chopsaw and Bearcarver , this recipe is a real keeper and will be repeated at my home time and again. I thought about striking while the iron was hot so I bagged the remaining chuck roast and placed it back in the sous vide pot to see what effect another twenty hours would have on it. I'll have pretty much the same dinner tonight and will report any significant difference back on this thread tomorrow. Thanks for lookin'! RAY
Put the chucky into a 131º sous vide pot for exactly 30 hours, then out for a char with the weed torch
I had sautéed some shrooms and onions in butter and wine earlier so I deglazed the pan, added the juice from the sous vide bag and a little more cabernet for a reduction
I sliced what I needed for dinner and was really happy, should have kept my shadow out of the pic
Drizzled the reduction sauce over the beef and plated it up with the shrooms, some asparagus, and a buttery yam, nice glass of cab.
My first bite removed all skepticism about tenderness, the chucky had the texture of a New York steak, only with more flavor. Kudos and a tip of the cap to chopsaw and Bearcarver , this recipe is a real keeper and will be repeated at my home time and again. I thought about striking while the iron was hot so I bagged the remaining chuck roast and placed it back in the sous vide pot to see what effect another twenty hours would have on it. I'll have pretty much the same dinner tonight and will report any significant difference back on this thread tomorrow. Thanks for lookin'! RAY