The round for BearCarver - Now with the Grand Finale!

[browneyesvictim]

First of all... I envy your vacuum sealing skills! Maybe its just the sealer, but getting an airless seal without sucking up the Hendersons and juices is noteworthy.

When I did a SV round roast like that, I went for 36 hours. I would say it was tender alright, but not in the way I was expecting. It was a grainy texture kind of feel in the mouth. Kind of like if you overcooked a pot roast in a crock pot. I told myself if I was going to do a cut like that again I would try to either cure it first, or inject it with creole butter or something fatty to add back to it.

You must have missed it... They had Angus Choice Ribeye at 6.49 /lb at C&C on their weekly special just last week. I stocked up...

 

[dls1]

Interesting experiment, DS. Once you get it dialed in you'll see one of the true benefits of sous vide is the ability to transform lesser service or utility cuts such as round into something far superior than you would normally expect. The final results may not mirror a well aged prime grade tenderloin, but they won't be far off.

One thing I question is why did you select a target cook time of 48 hours, which seems excessive to me. I've cooked a fair number of top rounds sous vide, and when I do it such as you are with the whole muscle, I've found that 24-30 hours works fine, depending upon the size of the roast. Due to intervening circumstances, I once cooked a top round roast for about 38 hours and ended up with a roast that was a bit dried out and a texture that crumbled somewhat when I sliced it. While it's true that you can't "overcook" an item using sous vide as long as your temperature setting is set as you want it, and the circulator is functioning properly, extended cooking times will eventually lead to degraded texture and excessive moisture loss. What may be perfect for a chuck roast with its abundance of fat and collagen may be failure for a round roast, which has very little. All of that said, YMMV.

Also, the only time I cook the whole roast anymore is when I want a finished product that can be chilled and sliced thinly for sandwiches. If steaks are my objective, I first sear the whole roast then slice it into steaks of whatever thickness I desire. The steaks are then seasoned and cooked in individual bags. When finished, the sliced steaks are then seared before serving. Doing this reduces the overall cook time significantly. It also gives you, when initially cooking this in this manner, the opportunity to periodically check along the way by momentarily removing a steak and sampling a small slice until you hit your preferred sweet spot in as far as tenderness and texture. Doing this once will give you a guide for all future cooks.

Good luck.

 

[dirtsailor2003]

Ds1 I picked that time because of several threads I read. I certainly can stop it and I think I will at 24 which is fast approaching just to see.

I choose the roast over steaks as I wanted this for sandwich making and French dips. I find roasts easier than steaks to slice thin.

 

[dirtsailor2003]

First of all... I envy your vacuum sealing skills! Maybe its just the sealer, but getting an airless seal without sucking up the Hendersons and juices is noteworthy.

When I did a SV round roast like that, I went for 36 hours. I would say it was tender alright, but not in the way I was expecting. It was a grainy texture kind of feel in the mouth. Kind of like if you overcooked a pot roast in a crock pot. I told myself if I was going to do a cut like that again I would try to either cure it first, or inject it with creole butter or something fatty to add back to it.

You must have missed it... They had Angus Choice Ribeye at 6.49 /lb at C&C on their weekly special just last week. I stocked up...

Saw the Angus ribeye. No freezer space right now. Need to clear out some over stock.

I use the vac master pro 380. It does a great job. Using a larger bag helps too. This bag was about twice the size needed. Probably two tablespoons of Henderson's.

I looked at my Henderson's bottles that I haven't opened no safety seals. May be that it not required in Europe. I don't know. I'm still using mine! Haven't died yet.

 

[dirtsailor2003]

Update..

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• dirtsailor2003
• Mar 7, 2017

I'm
Going to pull it at 5pm. That will be about 26 hours.

 

[dls1]

Ds1 I picked that time because of several threads I read. I certainly can stop it and I think I will at 24 which is fast approaching just to see.

I choose the roast over steaks as I wanted this for sandwich making and French dips. I find roasts easier than steaks to slice thin.

Pulling it to check is always a good idea, especially if you're in virgin territory. If it needs to cook more, then continue on. You can always go forward, but you can't go back.

I do the same with the roasts. Trying to slice steaks for sandwiches and French dips is kind of pointless.

Be wary of what you find on the internet about cooking sous vide. Like all forums and threads, there are a lot of self proclaimed experts on the subject who haven't a clue of what they're talking about. A sous vide immersion circulator isn't going to make a bad cook a good one. At best, it might make their lack of knowledge and skill of technique a little less noticeable.

 

[dirtsailor2003]

 
I'm pretty sure I've seen a guy called "BigMikey" turn Eye Round into Fork Tender Steaks.

That's why I wanted you to confirm that in an experimental thread on Eye Round with SV.

Eye Round is the cheapest Whole Beef I can find around here.

Top round isn't really helping me.

Bear

Funny here eye round is more expensive than top or bottom round. Sorry this wont be of help, it was tasty!

 

[dirtsailor2003]

Decided to pull the roast after 26 hours and see how it turned out. I thought that the texture was good, but probably could have gone another 4 hours. I pulled it from the SV and let it rest out of the bag for 30 minutes prior to slicing it. As the pieces cooled (which they did rapidly. More so than with other cook methods) the meat toughened up some. I sliced the meat 1/4" thick for French dip. I saved the juices from the bag for Au Jus. 1 cup total came out of the bag. I added that to 2 more cups of water and a pre packaged Au Jus mix. The wife wasn't having meat for dinner but snatched a couple small slices. She said it was better than the SV chicken and had good texture.

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• dirtsailor2003
• Mar 8, 2017

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• dirtsailor2003
• Mar 8, 2017

Right out of the bag there wasn't enough flavor for this to be Au Jus. So I mixed it with a pre mix Au Jus seasoning and two cups of water. The packet requires three cups liquid. Tasted great.

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• dirtsailor2003
• Mar 8, 2017

Notice that there is no blood running out.

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• dirtsailor2003
• Mar 8, 2017

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• dirtsailor2003
• Mar 8, 2017

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• dirtsailor2003
• Mar 8, 2017

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• dirtsailor2003
• Mar 8, 2017

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• dirtsailor2003
• Mar 8, 2017

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• dirtsailor2003
• Mar 8, 2017

Tomatoes, Beaver brand Wasabi Horseradish, Muenster Cheese. Quick broil, so good!

ENJOY!!!!

 

[mr t 59874]

Looks mighty good Case, thanks for sharing.

Tom

 

[Bearcarver]

 
Funny here eye round is more expensive than top or bottom round. Sorry this wont be of help, it was tasty!

Not at all, Case!!

This was very helpful, and that Top Round & Sammy look Awesome!!

---

I'll still wait until I see an Eye Round done the way I'm hoping, before I buy one, but that has nothing to do with the Beautiful Job you did on this one!! I Appreciate it !!

Thank You Case!!

Bear

 

[link]

That looks fantastic. Each of these post I read about SV is getting me closer to buying one.

Link

 

[SmokinAl]

It looks fantastic Case!

How do you think it would have been if you sliced it thin on a slicer?

Was it nice & tender sliced that thick?

Point!

Al

 

[bena]

That plating... I lost concentration..mind wandered off on how good that looks... Came back to my senses and then noticed I had a little drool on my shirt!

Looks great!

 

[dls1]

Looks like it came out very, Case. Why do you think the roast might have benefited from another 4 hours in the water bath?

When I slice a roast like that, I do it as thinly as possible. How did you like the texture at the thickness you sliced yours.

You've inspired me to pick up a top round to cook sous vide for "Chicago Style" Italian beef sandwiches. Though it's been a while, I've made the beef for them many times, but never using the sous vide method.

Nice job.

 

[dirtsailor2003]

Looks mighty good Case, thanks for sharing.

Tom

Thank you Tom! I'll be having another sandwee tonight. My wife being back on a mostly veggie diet leaves me with more meat to eat these days!

 

[dirtsailor2003]

Not at all, Case!!
This was very helpful, and that Top Round & Sammy look Awesome!!:drool :drool ---:points:

I'll still wait until I see an Eye Round done the way I'm hoping, before I buy one, but that has nothing to do with the Beautiful Job you did on this one!! I Appreciate it !!Thumbs Up

Thank You Case!!Thumbs Up

Bear

Thanks Bear. Next eye round I see that looks good I'll give it a shot. Since the wife approved of the topmround flavor and texture roasts may be on her approved list of things to cook.

 

[dirtsailor2003]

That looks fantastic. Each of these post I read about SV is getting me closer to buying one.

Link

Thanks Link!

 

[dirtsailor2003]

It looks fantastic Case!

How do you think it would have been if you sliced it thin on a slicer?

Was it nice & tender sliced that thick?

Point!

Al

Thanks Al!

If it had been thinner it probably would have been a bit more tender. SWMBO has put the foot down on purchasing a slicer...

I actually prefer the 1/4" cut myself!

I think a few more hours would've done it.

 

[dirtsailor2003]

That plating... I lost concentration..mind wandered off on how good that looks... Came back to my senses and then noticed I had a little drool on my shirt!

Looks great!

Thank you!

 

[dirtsailor2003]

Looks like it came out very, Case. Why do you think the roast might have benefited from another 4 hours in the water bath?

When I slice a roast like that, I do it as thinly as possible. How did you like the texture at the thickness you sliced yours.

You've inspired me to pick up a top round to cook sous vide for "Chicago Style" Italian beef sandwiches. Though it's been a while, I've made the beef for them many times, but never using the sous vide method.

Nice job.

Thank you!

Most of the information I have read all have said 30-36 hours for round roasts. So that's been my basis on texture with these.