Sous vide of a mystery roast for 50 hours

[crazymoon]

Last fall my MIL gave me a roast she found on sale at the local store which I threw in the freezer and forgot about until now. It wasn't a top/bottom round , just round?

I trimmed most of the fat off it(there was a lot!) and ended up with two sections of meat, very strange cut of meat? One piece looked like the end of an eye of round and the other was maybe a piece of bottom round ?? Vac sealed with a package of onion soup mix added(thanks to Bear's idea).

Into the sous vide container for 50 hours at 132*

I then stuck it in the oven broiler to sear the outside, the burnt onions make the meat look a bit strange!

The end result was excellent, very tasty and fork tender! Thanks for looking, CM

 

[chopsaw]

Very Nice ! I've been doing alot of beef knuckle and round . I need to make a trip to the freezer .
nIce work CM .

 

[tx smoker]

HA!! That's two of us the past few days that have done mystery meat that came out good. That's a nice looking final product you turned out there. I'd be all over a plateful of it, that's for sure.

Robert

 

[SmokinAl]

Looks like it would make a great sammie!
Al

 

[TNJAKE]

Looks delicious

 

[Sowsage]

Thats some fine looking mystery meat! Looks like it came out good. I bet those onions that got all crispy were tasty on top!

 

[uncle eddie]

Looks outstanding...Like

 

[Bearcarver]

Looks Great CM!!!
When you give it between 46 to 50 hours @ 132°, it doesn't matter what cut it is---It's gonna be nice & tender!!
Nice Job!
Like.
BTW: That's Chopsaw's idea on the "Beefy Onion Soup Mix". I got it from Him.

Bear

 

[Brokenhandle]

Looks tasty for sure!

Ryan

 

[old sarge]

Looks Great CM!!!
When you give it between 46 to 50 hours @ 132°, it doesn't matter what cut it is---It's gonna be nice & tender!!
Nice Job!
Like.
BTW: That's Chopsaw's idea on the "Beefy Onion Soup Mix". I got it from Him.

Bear

Not disagreeing but I have to ask: Doesn't 132 degrees violate the safe temp of 140? Just curious!

 

[sawhorseray]

Nice piece of work CM, Like! I did a chucky last year for 50 hours and was thrilled with the result, also learned to keep an eye on the water level, stuff evaporates. RAY

 

[Bearcarver]

Not disagreeing but I have to ask: Doesn't 132 degrees violate the safe temp of 140? Just curious!

It's a Sous Vide Thing:
I can't explain it, but it has to do with how long you hold it at a certain temp, and Pasteurization. They have tables to go by. (See Douglas Baldwin). They recommend not going lower than 130°, so I use 131° or 132° to be extra safe.

Bear

 

[crazymoon]

Not disagreeing but I have to ask: Doesn't 132 degrees violate the safe temp of 140? Just curious!

OS, The sous vide process is pasteurizing the product, killing the bad stuff at lower temps(something like that anyway :)). I'm not an expert on WHY it works but if you follow the sous vide guidelines for time/temp it is all safe ! LOL I see Bear posted also !

 

[Fat Old Guy]

Looks delicious.

 

[jmusser]

That looks awesome! Onion soup mix is the bomb. I gotta try this. Your texture looks perfect and mouthwatering! Appreciate the time and temp as a noob.

I just got a sous vide and did my first chuckie for barbacoa. So happy so far! I am looking forward to learning more. Apparently my 24 hr cook was nothing but a sprint based on some marathon cooks.

I was totally thrown off by the temps too. The time was the big factor in this from what I found. I read something like* at 160 bacteria dies instant, 155 it takes 15 seconds, 150 1 minute, 132, 5 hrs. Totally making up temps and times but this made more sense to me. The initial thought of chicken at 140* had me dry heaving.

 

[Bearcarver]

That looks awesome! Onion soup mix is the bomb. I gotta try this. Your texture looks perfect and mouthwatering! Appreciate the time and temp as a noob.

I just got a sous vide and did my first chuckie for barbacoa. So happy so far! I am looking forward to learning more. Apparently my 24 hr cook was nothing but a sprint based on some marathon cooks.

I was totally thrown off by the temps too. The time was the big factor in this from what I found. I read something like* at 160 bacteria dies instant, 155 it takes 15 seconds, 150 1 minute, 132, 5 hrs. Totally making up temps and times but this made more sense to me. The initial thought of chicken at 140* had me dry heaving.

 

[crazymoon]

JM, Bear has got you covered with Baldwins chart. I am learning as you are from reading the SV posts here and getting times/temps that work and ideas to try. Have fun on your SV adventure!

 

[Rafter H BBQ]

Nice SV cook CM, that looks real tasty!

 

[jmusser]

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Thanks Bearcarver! Cool stuff. Better with real numbers.