Fixed this this week==it was about a 3# top/bottom round which they label LB here. Did it at 132^ for 8 hours. Beautifully rare throughout. Sliced thin. I marinated it in soy, L&P, sugar, fish sauce, etc. and then cooked. I wish I had boiled the marinade for a little sauce but it really was delicious and really really tender. I did cut it on the bias but I'm not sure it is necessary.
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Sous vide london Broil
- Thread starter charley
- Start date
Sounds delish. I am using a London Broil today. I have been experimenting with
lean cuts of beef to slow cook. I rubbed this very lean and thick cut with Tsardust Memories from Penzeys, Smoked Spanish Paprika, salt pepper, oregano, rosemary, and garlic powder. Browned in an All-Clad large fry pan with lid, until very brown on both sides. Set aside, added two onions, whole garlic, and sauteed until getting soft, then added tomato paste, Merlot, and beef stock, with one sprig of fresh rosemary from my herb garden. This will cook at 325° for four hours or until it is very tender.
Added fresh young carrots, and mushrooms alongside to cook in the broth. I will serve on top of a cauliflower and cabbage mash, which has chicken stock, butter,. fresh thyme and chives. A side of butternut squash steaks cooked in browned butter and fresh sage, and a simple side salad with fresh spring lettuces in purple, and green topped with marinated grilled artichoke halves and a fresh orange juice vinaigrette.
I have found that beef tri-tip, cross rib roasts, eye of round do very well with the slow cook method, now this is a test with the London Broil. I do not like all the fat the chuck roast types produce.
lean cuts of beef to slow cook. I rubbed this very lean and thick cut with Tsardust Memories from Penzeys, Smoked Spanish Paprika, salt pepper, oregano, rosemary, and garlic powder. Browned in an All-Clad large fry pan with lid, until very brown on both sides. Set aside, added two onions, whole garlic, and sauteed until getting soft, then added tomato paste, Merlot, and beef stock, with one sprig of fresh rosemary from my herb garden. This will cook at 325° for four hours or until it is very tender.
Added fresh young carrots, and mushrooms alongside to cook in the broth. I will serve on top of a cauliflower and cabbage mash, which has chicken stock, butter,. fresh thyme and chives. A side of butternut squash steaks cooked in browned butter and fresh sage, and a simple side salad with fresh spring lettuces in purple, and green topped with marinated grilled artichoke halves and a fresh orange juice vinaigrette.
I have found that beef tri-tip, cross rib roasts, eye of round do very well with the slow cook method, now this is a test with the London Broil. I do not like all the fat the chuck roast types produce.
Yes, they will all make "pot roast" if slow cooked. They are alos delicious
grilled rare after marinating for flavor (not to tenderize), cooked quick, hot and rare, and sliced on the bias against the grain.
For chuck, which I prefer, when making pot roast, I just degrease the cooking liquid and it makes a delicious dinner..
But sous vide renders an otherwise tough piece of meat rare by virtue of the temp never going above a certain point, and long cooking time which further tenderizes the meat.
grilled rare after marinating for flavor (not to tenderize), cooked quick, hot and rare, and sliced on the bias against the grain.
For chuck, which I prefer, when making pot roast, I just degrease the cooking liquid and it makes a delicious dinner..
But sous vide renders an otherwise tough piece of meat rare by virtue of the temp never going above a certain point, and long cooking time which further tenderizes the meat.