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Bottom round roast- sous vide technique recs
Posted on 1/14/17 at 12:11 am
Posted on 1/14/17 at 12:11 am
Probably looking at 133 or so. Should I season before vacuum sealing or season after bathing the meat 
? I'm definitely going to reverse sear but would like to get tips on when to season.
How many hours should it go? I'm thinking minimum 6, but I was planning on going at least 12.
TIA on tips.
Just found out a college friend lost a lengthy battle with cancer so I'm dedicating this meal to my homie. Not sure why I added that tidbit but I'm a little buzzed and also I'm a little sad.
? I'm definitely going to reverse sear but would like to get tips on when to season. How many hours should it go? I'm thinking minimum 6, but I was planning on going at least 12.
TIA on tips.
Just found out a college friend lost a lengthy battle with cancer so I'm dedicating this meal to my homie. Not sure why I added that tidbit but I'm a little buzzed and also I'm a little sad.
1
Posted on 1/14/17 at 1:25 am to tigerpimpbot
My advice would to be slow cook a bottom round in a dutch oven or crock pot w veggies potatoes etc, then make a gravy over rice
IMO not even a sous vide bath can save a bottom round. Still lacks flavor and will be chewy. If you must, I would season before you sous vide it. I wouldnt go 12 hours, I think 6-8 would break up that connective tissue enough without breaking down the actual meat
IMO not even a sous vide bath can save a bottom round. Still lacks flavor and will be chewy. If you must, I would season before you sous vide it. I wouldnt go 12 hours, I think 6-8 would break up that connective tissue enough without breaking down the actual meat
Posted on 1/14/17 at 5:33 am to GynoSandberg
Yeah it's a cheap cut. I guess that's why most of the recipes I saw online call for 24, 36 or even a 72 hour cook. We like doing a rump roast in the Dutch oven.
I'm going to experiment with the sous vide on this one. I'm thinking about throwing it on in a little while and going 36 hours and see what happens. Then a reverse sear in the cast iron.
I'm going to experiment with the sous vide on this one. I'm thinking about throwing it on in a little while and going 36 hours and see what happens. Then a reverse sear in the cast iron.
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