Top Round Roast (Sous Vide)
Got a Top Round to test for Tenderness. (About 1” Thick)
So I figured I’d give 10 hours a try @ 134°.
Put it in a Double Sealed Bag & in the rack to keep it down.
Into the Sous Vide Supreme at 6 AM @ 134°.
Pulled it @ 4 PM, dried & seared in a Pan.
Plated with Steak Fries & Green Beans.
Was very tasty & chewable, but not as tender as we would like. Will try 18 hours next time. Should be Perfect.
Here's one I did for 24 hours (below), and was much better & very Tender. So like I said, I will be trying 18 hours next time.
http://www.smoked-meat.com/forum/showthread.php?t=43355
Thanks for stopping in,
Bear
Top Round @ $2.88 per pound:
Bagged, Sealed, and Ready for a Bath:
In the rack to keep submerged:
Here we go @ 134°:
Fresh out of SV:
Inside Peek:
Bear's First Helping:
Next Day's Breakfast. Catfish & Eggs.
Got a Top Round to test for Tenderness. (About 1” Thick)
So I figured I’d give 10 hours a try @ 134°.
Put it in a Double Sealed Bag & in the rack to keep it down.
Into the Sous Vide Supreme at 6 AM @ 134°.
Pulled it @ 4 PM, dried & seared in a Pan.
Plated with Steak Fries & Green Beans.
Was very tasty & chewable, but not as tender as we would like. Will try 18 hours next time. Should be Perfect.
Here's one I did for 24 hours (below), and was much better & very Tender. So like I said, I will be trying 18 hours next time.
http://www.smoked-meat.com/forum/showthread.php?t=43355
Thanks for stopping in,
Bear
Top Round @ $2.88 per pound:
Bagged, Sealed, and Ready for a Bath:
In the rack to keep submerged:
Here we go @ 134°:
Fresh out of SV:
Inside Peek:
Bear's First Helping:
Next Day's Breakfast. Catfish & Eggs.
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