Eye Round in my Sous Vide Supreme
This was about a 3 pound “Half Eye Round @ about $3 a pound.
So I bagged it along with a pack of “Lipton Mushroom/Onion Soup Dry Mix”.
I put that in my Sous Vide Supreme, set @ 132°, along with 3 small slices of frozen leftover Prime Rib, for Supper. (Not pictured)
After 4 hours @ 132° I removed the Prime Rib slices from the SV. Then I topped the water off with Hot from my spigot @ about 120°.
We added some Mashed Taters with Butter, and some Broccoli for the first night’s Supper.
When I removed the Prime Rib from the SV, that dropped the Water Temp from 132° down to 104°, but it only took it 12 minutes to get it back up to 134.7°, and another 3 minutes to level off at 132° again.
Then the next day, at the end of 30 hours, I removed the Big Old Eye Round from the Hot Tub, and put it in a big bowl of Ice Water, and into the fridge.
Then the Next day, I put the Eye Round in the freezer for 3 hours.
Then onto the slicer & sliced the whole thing up for Supper & many, Beef Sammies to come.
I’ll add some “Splainin’ to the Pics below.
Hope You all enjoy this one—I sure Did,
Bear
Half of a Beef Eye Round (3 pounds): Juice from the SV bag in glass, for Gravy:
Slicing Thin for Sammies:
Closer Look:
Heating some up in a bowl:
Starting a Sammy with a Beef & Gravy Base:
Then 2 slices of Bread & more Beef on top:
Then more gravy, another slice of Bread, and more Gravy on Top, for Bear's Supper:
Nuking some more Beef slices, around the perimeter of a bowl, for a Bear-Beef Sammy:
Horseradish Sauce on a Kaiser Roll:
Beef & American Cheese:
And a slice of Provolone & melted, and some Stackers Pickles, for another Bear Supper:
And One More, of The Same!!
For The Road to The Den:
