Had to try Bearcarvers recipe, and I am sure glad I did!

[emuleman]

Saw the thread about BearCarver experimenting with different Sous Vide times for an eye of the round roast, and was impressed with his post that I decided I had to try it myself. I started with a 5 pound Eye of the Round. Seasoned it and into the Sous Vide for 21 Hours as instructed by Bearcarver.

After 21 Hours I threw it on a hot grill for a few minutes, and carved away.

Needless to say I was very much impressed, and have to thank Bearcarver once again for a delicious and easy way to cook an inexpensive piece of meat and turn it into something spectacular!

I also had to make a video showing you how easy it was. I hope you don't mind me mentioning you Bearcarver, as I gave you full credit for the recipe in my video. Thanks again, this is going to be a regular meal in my household for sure!

 

[griz400]

very nice

 

[dirtsailor2003]

Looks like a tasty Meal!

 

[SmokinAl]

Looks excellent!
Nice job!
Al

 

[Braz]

Timely. I just took a 2.5lb eye of round out of a 19 hour 130 degree sous vide bath, my first try with my new Anova. I am aiming for Italian style roast beef sammys with this one so it will get a good sear then sliced thin and finished to about 140 degrees in a beef stock "gravy."

I enjoyed your video. Good job!

 

[idahopz]

Nice looking roast!

 

[troutman]

Just did a top round London broil the same way. Love the results. Good post .... POINT !

 

[Bearcarver]

Awesome Video, Erik!!:)
Looks Great !!---Like.
I'm Honored !!!

That 21 hour Eye Round was actually the second best thing I ever made with SV, second only to my "SV Chuck Roast". (Also in my Step by Step Index).

Bear

 

[zwiller]

Points. Especially the video. OK, any link to SV basics? A little lost on the 4hour rule...

 

[Bearcarver]

Points. Especially the video. OK, any link to SV basics? A little lost on the 4hour rule...

Here's the Basics on SV.
This page shows some temps & times, and there's a lot of Info on the rest of this "Sous Vide Supreme" site:
https://www.sousvidesupreme.com/en-us/learn/sousvide_cookingtemperatures.htm

Bear

 

[zwiller]

Thanks. So essentially it's done in a few hours but you let it ride longer for texture?

 

[Bearcarver]

Thanks. So essentially it's done in a few hours but you let it ride longer for texture?

I don't want to step all over Erik's Thread, but it's actually more of Time than Temp. A lower Temp for a longer Time, which Pasteurizes the meat. That holding the temp for all that time breaks the fibers down without overcooking it, and it doesn't hurt to keep it in a little longer, because you can't overcook it.

For tougher hunks of meat, too short a time & it will still be Tough, and too long a time can make the meat too tender, even Mushy.
The rest you'll have to find & study. That Sous Vide Supreme site (above) is a good place to start. That's actually the company I got my machine from.
My Step by Steps Index has the ones I Tested, and what worked the best, and as I try new meats, I'll be adding them.

Bear

 

[zwiller]

Thanks Bear and sorry Erik. No more OT.

 

[emuleman]

This site has all the basic recommendations for temperatures and times for sous Vide cooking, depending on what it is you are cooking.

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

 

[Bearcarver]

This site has all the basic recommendations for temperatures and times for sous Vide cooking, depending on what it is you are cooking.
https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

I use that one too, but I didn't want to hog up your thread, so I just gave zwiller the one to keep him busy until you got here.

Now I have a question for you, Erik:
Do you Double Bag all the time now?
Does that effect the Temp or length of time at all?
I would doubt it, but I haven't found any writings on it yet.

Thanks,
Bear

 

[emuleman]

I use that one too, but I didn't want to hog up your thread, so I just gave zwiller the one to keep him busy until you got here.

Now I have a question for you, Erik:
Do you Double Bag all the time now?
Does that effect the Temp or length of time at all?
I would doubt it, but I haven't found any writings on it yet.

Thanks,
Bear

Most of the time I do not double bag, just use a regular Freezer grade plastic bag if it is 3 hours or less. If it is over 3 hours I typically vacuum seal. I double bagged this time since the Roast was over 5 pounds, and I was afraid the bag might leak because of the weight. I just made sure to vacuum as best I could and remove most of the air, that way the beef is in direct contact with the bag, and the temperature of the water. I didn't notice any difference at all, it was cooked perfectly. Thanks again for the time, it came out great.

 

[Bearcarver]

Thank You Erik!!
I thought about Double bagging a couple times, but was a little worried about the heat transfer from water to meat.
Next time I think about it, I'll give it a try.

Bear

 

[old golfer guy]

Eric-- Bear, I have a 2.5 lb eye roast. would you still use the 19 hrs or a shorter cooking time?
Thanks
Dale

 

[emuleman]

I would still cook it for 21 hours, as this cook time will guarantee the tenderness and texture that will impress you. 132 degrees for 21 Hours, you won't be disappointed!

 

[old golfer guy]

Going on the bath soon. 9:00 Pacific time.
Dale