Had some meat that needed to be cooked. Decided to try sous vide for the first time. We've had the immersion stick for a few years, but never used it for meat, only poached eggs. I did 4 bone-in lamb sirloin's and 4 beef mock tender's. Mock tender is from the beef shoulder. Gets it's name because the muscle looks like a short tenderloin, but don't be fooled, it's tough. Like even as chicken fried steak... It's tough.
Put in the bath at 135 F for about 5 hours with salt and pepper. Left to cool and dry on a cutting board for about 30 minutes before searing in the gas grill to finish. Cooked down the liquid from the bag to use in gravy down later.
Wow! I was shocked how tender and moist the meat was. The mock tender was as tender as a real tenderloin. The lamb was a little too tender for me, next time I'll try the lamb @135 for 4 hours.
Served with mashed potatoes, gravy and asparagus. Yum.
We grind the mock tenders now, these were left over from a previous year. So those were probably a once in a lifetime experience, lol.
Put in the bath at 135 F for about 5 hours with salt and pepper. Left to cool and dry on a cutting board for about 30 minutes before searing in the gas grill to finish. Cooked down the liquid from the bag to use in gravy down later.
Wow! I was shocked how tender and moist the meat was. The mock tender was as tender as a real tenderloin. The lamb was a little too tender for me, next time I'll try the lamb @135 for 4 hours.
Served with mashed potatoes, gravy and asparagus. Yum.
We grind the mock tenders now, these were left over from a previous year. So those were probably a once in a lifetime experience, lol.
