All Day Sous Vide Roast Beef
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- Опубликовано: 6 сен 2024
- Let me show you how to make a very simple yet delicious Roast Beef using your Sous Vide Machine.
3-5 Pound Eye of the Round Roast
Salt, Pepper, Garlic & Onion Powder
Worcestershire sauce
Rub Roast with Worcestershire Sauce, sprinkle evenly with Salt, Pepper, Garlic & Onion Powder. Seal in bag and cook at 132 Degrees Fahrenheit for 21 hours. Remove from bag, dry off, and sear on BBQ Grill, Hot Frying Pan or Broiler in Oven for a few minutes to crisp up. Slice and Enjoy!
Samuel Adams Winter Lager: www.samueladam...
The highest value of that whole deal is the AUTHENTIC gravy broth !! You can't buy the real deal, smart man you are.
Always have to save the juices for a proper gravy full of flavor. Thanks for watching!
Don't know if you still look at these, but that roast looks AMAZING. I definitely will try this out
Of course I still look at these. You definitely should try this recipe, I am sure you will love it. Thanks for stopping by and leaving a comment!
I just cooked mine for 38 hrs! 38 hrs at 130 degrees fahrenheit. It tasted great and the texture was exactly like filet mignon. It wasnt mush, it had texture, but it was melt in your mouth.
I mean no distinguishing, the exact texture of filet mignon!
Great job. I followed your technique, but used 134F as my family are not fans of med rare. Finished in oven at 500F for 10mins. We were amazed at how tender it was. Thx for the vid. Keep it up!
Thank you for the compliment, I am glad my recipe came out good when you tried it! Make sure to check out some of my other sous vide videos, and thanks for watching!
I tried this and it came out GREAT! Tender full of flavor. Thank you.
Awesome to hear, and thanks for watching!
Great video, man! Very casual. Your wife and kid are also really nice and not awkward in front of the camera. Keep it up.
Thanks for the compliment! I really appreciated it, and thanks for watching!
Nice to see an American with a Larvikitt kitchen top. It's from my hometown here in Norway😃 nice video too!
just bought a sous vide and we're using you as are first instructor. Thank you for the lesson.
I have been making deli style roast beef out of this cut since before I had a sous vide machine. The absolute best seasoning is a pepper mix of different peppercorns. You can grind them individually or get one of the various "peppercorn medley" seasonings. Just coat the meat in that and some sea salt.
When doing this sous vide it's great because you can add some fresh thyme and rosemary in the bag with it.
Thanks for the suggestions, next one I make I might try a pepper mix like you recommend. Thanks for stopping by!
I have a Sous Vide oven. I see the benefit of a stick because of cooking larger pieces of beef. It's always good to see men in the kitchen. I enjoy a good Stout or even an Extra Stout. Thanks for sharing
Using a floating sheet of bubble wrap cut to size works to both prevent evaporation and insulate. Also using a cooler for the vessel seals heat in from the sides and the bottom. Resting not needed, and some mesquite in the grill gives it great flavor.
I have since gotten some sous vide balls that work well. I know resting isn't needed, but old habits are sometimes hard to break! Thanks for stopping by!
I'm so sad that we lost bearcarver from the smoking meat forum. Thank you for this video which is a beautiful tribute to a fine gentleman who simply loved to smoke meat and carve gorgeous bears from wood. A true artist. I have to give this a try.
I agree. Many of my early videos come from ideas I learned on the smoking meat forums. Thanks for stopping by!
Eric, we need a video about what to do with all of these different types of Sous Vide bag juices! Every episode you set it aside and tell us that you make something with them, but we never seem to see it!
You may be right, I might need to explain it more. Strain, simmer and add some flour or cornstarch to thicken up for a delicious gravy, especially if you are serving it with some mashed potatoes! Thanks for watching!
A word of caution about using cornstarch to make gravy. Do not just add cornstarch powder to juices, especially warm-hot juices. It will ball up and be lumpy.
Thoroughly mix/whisk together about 1 Tbsp of cornstarch & 2 Tbsp of cold water per 1-1.5 cups of beef juice. I mix the water and cornstarch in a small mason jar, cover it, and shake it well, ensuring all the powder at the bottom mixes with the water. This is called a "slurry" Pour the beef juice only into a saucepan, heat to boiling, (mix the slurry one more time just before adding) and add the slurry to the boiling juices, lower heat. Stirring with a whisk is optimal to keep it smooth. Cook until the gravy thickens and the gravy goes from cloudy to shiny. That will ensure you cook out the cornstarch taste. Enjoy. @@SmokingBBQ
Your early vids are really good Eric and this is just what I was looking for. I was looking for a sous vide London Broil and this and this still fits the bill. Thanks Man, Long time subscriber, first look at this one. I will be trying this.
Thank you for your kind words! I recently did this again but sliced it much thinner for sandwiches. ruclips.net/video/2OBXVn8bIQ4/видео.htmlsi=1Ppox7_oiHKpdCJs
I have cooked this 3 times now it is fantastic! Thank you Eric!
Your welcome, I am glad you enjoyed it. Thanks for watching!
Cooking again today this is GREAT!
Looks amazing!
We pronounce it as “wooster sheer”
Yeah, but, it is funny to hear non-Brits absolutely butcher the pronunciation.
It's "Wash Yer Sister Sauce"
here in Oregon.
wuster.
a few added syllables never hurt :)
Wusta-cher
I hope Sam Adams sent you a thank you package for your ad. : ) No worries though, you seem like a genuine meat and beer guy. I'm gonna try the recipe.
I am still hopeful one day a brewery will send me cases of limited edition beers for me to sample and review, but that hasn't happened yet. But I am still hopeful, a man can dream, right? Thanks for the comment and definitely try this, it is one of my favorites. Check back and let me know how it turned out. Thanks for watching!
Erik that roast beef look so good ,all your videos make me so hungry,I am looking forward to some of your fantastic cooking next time I see you .
I did. But only 8 hours @ 140 F. Same ingredients plus red wine. Amazing !!!!
Oscar Lugo was it nice and pink? Not over cooked?
Dude I can't wait to try this. I just got the sous vide and I've only tried chicken so far.
So many things you can cook sous vide that will blow you away. Cook a steak perfectly. You just need the ability to sear it at the end. Make sure you dry it off good and enjoy! Thanks for stopping by!
Put my eye of round in the sous vide a few minutes ago for the overnight sauna. Look forward to it.
Oh, ya... And if yo put a rack on the bottom of your container and get the roast up off the bottom an inch or so, it'll
do you right, I promise. I helps get the bottom circulation moving around the roast evenly.
Looks great. I’ll try it soon. Thanks from Spain!
My very first sous vide cook. 4# eye round, seasoned as directed, cooked it 21 hours @ 131. It was a perfect mid-rare, and the flavor was delicious. Finished it on our gas grill searing burner and the crust was phenomenal. It was very tender, however, I found it a "bit" mushy for my liking. I would prefer a little more texture. To get there would I change the temp I used or the length of time that I cooked it?
I've been watching your videos and learning the ins and outs, thank you for sharing your expertise. Sous vide is a whole other world of possibilities to add to my repertoire!
Being too mushy has to do with how tender it is, or how long you cooked it. Reduce the time to find your sweet spot. If the doneness, meaning the redness of the meat is to your liking your only concern is time. Try 18 hours next time, and adjust from there. So happy to hear your about your first sous vide cook! Many more to come I am sure! Thanks for the nice comment, I appreciate your support!
Great video.
Thanks for the visit
Thanks for the video, cant wait to try with the machine i got for Christmas!
Awesome! I am sure you will love your new sous vide machine, make sure to check out my other sous vide videos. Thanks for the comment and for stopping by!
All of these videos people make good looking tasty roast beef and then cut it in thick slices like bread. Jesus, doesnt anybody have sharp knives? Roast beef is best when sliced thinly.
Love your SouVie shows. You talk about making the gravy with the juice. Maybe give us a tour of how you make that ?? Thanks.
You may be right, I might need to explain it more. Strain, simmer and add some flour or cornstarch to thicken up for a delicious gravy, especially if you are serving it with some mashed potatoes! Thanks for watching!
Prep tomorrow, Monday, for a meal on Tuesday. Keeping my fingers crossed. I'm not very confident. Just me.
How did it turn out?
@@zkilla4611 Sorry, just saw this. Fabulous. For next time, I will let it rest longer after I sear (did on grill). It was super tender, and medium rare when I sliced, but the red ran onto the platter instead of hanging with the roast. I will do again though. Need to work on searing after the water bath.
@@billbored5710 I wanna try a Chuck next
I made 2 5lb eye rounds for the super bowl. Had to use a cooler cause it wouldn’t fit anywhere else. Did 21 hours at 130. Sooo good. So tender. Thanks so much
Awesome to hear, thanks for watching!
Worce-ster-shire..😂 looks good, I need to try this.
I love your videos and delivery technique. U deserve more subs
Thank you, glad you enjoyed my videos!
Thanks I"m gonna make this recipe this weekend!
How funny.... I have a 5 lb roast in my SV machine right now, that I picked up yesterday at Sam's club :) It will be at at 21 hrs, today at 6pm :) Can't wait ! Started it with 3 hrs of cold smoking though.
Awesome! Please come back and tell us how it turned out! Thanks for stopping by!
I just made one and it's a winner thank you
So glad to hear that! Thanks for stopping by!
By the way the rosemary lemon chicken finished off with djijon was fantastic!
I love hearing that! My wife will not cook chicken any other way now. Thanks for the comment!
I’ve tried 8 hour and 24 hours, I prefer the 8 hour cook.
Also I sprinkle oxo powder, salt, pepper and garlic powder on the meat, the gravy turns out amazing.
I cooked it at a higher temperature too, 158. My daughter doesn’t like to see blood in her meat and it still turned out amazing.
Thank you for the speedy reply!
Happy Thanksgiving !
Excellent video
Thank you, I am glad you like it. Thanks for watching.
IMPO, with such a large hunk of beef, its hard to over season it. I have put the seasoning on so heavy, you could barely see the meat.... but yet, after a long slow SV cooking, it evens it out, so that instead over being over seasoned right at the surface, its lightly seasoned, deep inside of the meat.
Nothing entertains the English more than listening to Americans try to say Worcestershire!
Hard word for most to pronounce. Thanks for stopping by!
What size sous-vide container do you have? Not sure i could fit a roast that size in mine. Thanks!!!
My container is 5 gallon, here is a link to the one I have. www.webstaurantstore.com/ary-vacmaster-13752-19-liter-5-gallon-sous-vide-water-tank/12013752.html?GoogleShopping&gclid=CjwKCAjw3K2XBhAzEiwAmmgrAn7ds_csAXiP8EoTZ6_FZwf6Bexbd7TSweKSMH03ZzPNkKOjQRugEhoCCj0QAvD_BwE
wu
·
stuh
·
shuh
sauce it is
that little boy is so cute
Kyle is the best!
Looks great! I will try this weekend...what temp should i use for 12 hour sous vide?
Same temperature, 132 degrees. The longer you can go the better for tenderness. Good luck, and thanks for watching!
Great video i like all your videos would you recommend sous vide it over smoking it on the pit barrel cooker
That is a tough question. Nothing beats cooking over real fire and smoke, but sous vide is foolproof in cooking stuff to the perfect temperature. I am still experimenting, but I think the best way would be to combine both methods. Smoke and then sous vide, or sous vide then smoke. It is all a matter of preference and finding that perfect combination. Thanks for watching!
I've been doing mine for 2 days at 129 and then in the smoker for 2 hours. Pretty amazing....
I have read that going under 130 degrees for over 4 hours can be dangerous, especially if your sous vide machine isn't calibrated right. Be careful, would hate to hear you or your family getting sick. Thanks for watching.
@@SmokingBBQ Thanks for the heads up. I pulled out my modernist cook book and it does say 131. I also pulled out my laser thermometer deal and I see my cooker is accurate. But I will look at this further to be cautious.
@@SmokingBBQ I would agree with this...I cooked Chuck Roast @ 131 for 24 hours for the in-laws, and a few of us (myself included) got upset stomachs. Now I do them at 134 degrees for 20 hours, and no more issues (just saw your Chuck Roast video, so I'll have to try 133 for 22 hours and see if it's any different). My Sous Vide machine was a cheap Amazon deal ($45 I think), so it may register hotter than it actually is. My meat thermometers tend to agree with it, but they are also cheap. I do Ribeyes for 1.5-2 hours at 129 and they are AMAZING. Don't do them often though as they are too much $$$, which is why I'm watching these cheap meat videos. :) Thanks for putting these videos up for all to see!
Good video, thanks for the tips. I''m doing one today and just wanted to get an idea of time/temp, etc.
Now, here's a tip for you and any viewers "not in the know..." in return. It's three syllables... And pronounced "WERE-STIR -SHEER" Not, '"Wor chester shire" Or as I said as a kid.. "Winchester shire sauce" LOL.... Thanks again, bud. Have fun.
Woo chest her shire Sauce
After you sous vide - throw it in the smoker for 2 hours. It's crazy good.....
I'm new to sous vide would time depend on how large the roast is? would 21 hours still be ok for a smaller roast? my eye of round is about 2.5 lbs. Video was great thanks!
The longer cook time will help the eye of the round become more tender. The temp will determine how done it is, as how red it is when you cut it. So definitely cook it 21 hours to get it nice and tender. Please let me know how it comes out. Thanks for stopping by!
I wonder what it would be like after a much shorter cook time... 21 hours is a very long time, and I also wonder how the electricity costs compare as doing this in the oven could be a couple of hour job.
Normally this cut of beef is very tough and hard to cook properly to make it tender. That is where the sous vide come in handy, as the long cooking time allows the meat to tenderize and pasteurize and breaks down the tough tissues of the meat making it very tender. While it does take a while to cook, it is very easy if prepared the day before and allowed to cook overnight into the next day. Try it yourself and you will see. Thanks for watching!
Once up to temperature, most immersion circulators use very little power. Using a good insulating container and covering it to reduce evaporation helps, though. I usually set my container on a towel to separate it from the heatsink of the counter.
How long should I cook an eye round that is 2-3/4 lbs? Have 2 in my freezer!
132 Degrees Fahrenheit for 21 hours. Weight isn't as important when cooking sous vide. The time makes sure that normally tough piece of meat will be nice and tender. Stop by after you cook one this way and let us know how it turned out. Good luck, and thanks for the comment and for stopping by!
Good video. A little long-winded but not too bad.
My guy, please. Try "wooster-sheer" instead.
Buggs bunny says “woossttaa shush ta tyre sauce”
Good video but either your knife was really dull or the meat was tougher than stated the real test is will it cut with a fork ? I know it will after 36 hours haven’t tried 21 yet
Dull knife for sure, need to pick up a nice sharp knife soon! Thanks for watching!
Just buy a decent knife sharpener. I'm looking forward to trying out this cooking method. thumbs up
36 hrs maybe tender, but probably very drier.
I was wondering how I would cook it if I wanted it more red?
For a long cook, you really can't go any lower than this, unfortunately; lower temperatures are too good of an environment for bacteria to breed. You'd lose most of the tenderizing effects, anyway, since many proteins don't start to denature until around 130°F.
Your best bet would be a short cook with a tender cut or a traditional oven roast: roast at 250°F until you get an internal temperature of about 125°F, then let the roast rest for at least 30 minutes before slicing. You can even let it chill completely if you plan to slice it thin for sandwiches. I've done the traditional "low and slow" method many times, and it also makes fantastic roast beef. I like to use top sirloin, but sirloin tip (round tip) and top round are decent, too.
Get yourself a Cowboy Ribeye. Cook it at rare temp. Thank me later.
Repeat after me... Wooster.....Shear WoosterShear
The Beef looks great! You know the Bear, Do I know you?...JJ
My name on the site is emuleman. To be completely honest I haven't been active on that site for a few years. I did frequent it very often when I first got my smoker, and had questions about curing meats. Ever since I started my RUclips channel it has been difficult to visit the site often. Thanks for the comment, I appreciate it!
If i dont have a grill how can i give this a similar effect to the sear? I usually broil on low for 5 mins stuff like short ribs. What do u recommend?
A torch works but can take a while. I would just crank your oven as high as it goes (500-550°F+), then pop it in for 5-10 minutes until you're happy. That's how I often finish big standing rib roasts. You can also sear it in a ripping hot cast iron skillet with a bit of oil, but you'd better have good ventilation or somebody to fan the smoke detectors!
You can sear it with a searzall also. They are pricey. But it makes awkward pieces of meat easy to sear. Just takes a little finess and time.
Did you re-salt and pepper or season it after taking it out of the sou vide?
Nope. Straight on the grill after drying it off. Thanks for watching!
Hi, where I can buy a sous vide Machine like yogur Machine ?, great recipe
www.webstaurantstore.com/ary-vacmaster-sv-1-sous-vide-immersion-circulator-head/120SV1.html?Google&GoogleShopping&gclid=Cj0KCQjwnqzWBRC_ARIsABSMVTNELEUj1OToWgQWMOhBrkkXD9-pSetZXFfg6d0QQPGwlt0naXC4hCIaAumMEALw_wcB
I didn’t come here for a bet review lol. Yummy sous vide tho
Beer **
I can’t even.... woos-ta-shur
It's pronounced Wuss-ter-sheer Sauce.
What's with the extra syllable?
I like your presenting style - you have a lovely family and the beef looks fantastic! I'm psyching myself up to try out my sous vide machine for the first time this weekend with a big old bottom round roast. I think that's what it's called in the US, it's a 'silverside roast' here in the UK and there's virtually no fat on it. I like my meat very pink, but the rest of the family don't, so I'm thinking maybe 135 degrees for 21 hours, or maybe a little higher/longer, I'm really not sure! I just hope the sous vide can work its magic. If mine turns out anything like yours, I'll be very happy! (I'm wondering if adding a few knobs of butter to the vac bag before sealing might help with moistness being it's a such a lean meat, or is that totally unnecessary?)
So happy you found my channel. Make sure to check out the various Sous Vide videos I have on it. As far as butter, for such a long cook it is not necessary, as the bag will be filled with liquid from the beef. To keep it moist keep that temperature at 132-135 max. Any higher and it will dry out. Try to convince your family that since you are cooking this for over 20 hours it is fully cooked, and will have more flavor at a slightly lower temperature than what you would normally cook it at. Being red just means it is flavorful, and they need not worry about it not being cooked enough. Strange concept for some to grasp when first using sous vide as a cooking method. Wishing you luck on your first cook, please come back and let me know how it came out. Thanks for the kind words and for stopping by!
@@SmokingBBQ Thank you so much for the reply. I chickened out doing the beef this weekend because hub brought home some lamb and wanted it for dinner, so my big bottom round is vac packed and waiting to take its bath. I think I'm settled on 132 like you say (love that pinkness) but for maximum pull-apart tenderness (kid friendly) would you recommend an even longer cooking time, or would it start to get mushy and unpleasant or even worse dry out? It looks like you've hit the sweet spot, but I've seen some people talking about 36 hours cooking which made me blink hard, and then there's this recipe that I stumbled across which swears by 31 hours for a 3 lb bottom round roast?! amazingribs.com/tested-recipes/beef-and-bison-recipes/sous-vide-que-bottom-round-roast-recipe
Is the bottom round much tougher than the eye do you think? I guess I could always pull it out after about 20 hours and see what's it like, then bag it back up if it's not quite like yours and give it a few more hours. Overcooking can't be fixed so I think I'll be cautious and follow your recipe to the letter!
@@islaadele1212 I would stick to around 21 hours as the recipe suggests. The longer you go the more tender the meat gets, but you can overdue it and turn the meat to mush, which isn't desirable. Feel free to experiment with times to see what suits your taste best. Start at 21 hours for the first time, and adjust according next time if you want. I think 21 hours is the sweet spot, but to each its own when it comes to taste. Good luck!
21hrs 132 degrees...does difference in weight effect time and Temp.
Weight will not have a bearing on that long of a cook. Cooking it longer will change the tenderness of the meat. The temp will have a bearing on how much it is cooked. I hope that makes sense. Thanks for watching!
Probably a stupid question, but can't you get sick from meat that's been unrefrigerated for so many hours?
One of the first questions one asks when they first hear about cooking sous vide. Normally you need to cook food to a temperature above 135 degrees Fahrenheit in order to make sure all bacteria is killed. At that temperature it only takes a few seconds for the bacteria to die. When cooking with sous vide you still end up killing the bacteria, not because you have reach the temperature of 135 degrees, but because you have cooked it for many hours at a slightly lower temperature. Cooking it for longer periods makes sure that the bacteria is killed. I hope that makes sense. Thanks for watching!
Thank you for the explanation. It looks like a great way to cook. I've seen a few Sous Vide cookers on Amazon. I'm thinking on either purchasing either the Anova 800 watt model, or save up and get the Joule. Any suggestions?
The Anova is very popular, and you can't beat the price. The Joule is nice as well, but I don't know if I could justify spending more money on it. Get one, you will not regret it! Especially if you like steaks, cook them perfectly without risking overcooking them.
I was wondering this too since the “danger zone” is 40 to 140f.
To be more specific, it's a combination of temperature _and_ time -- the keyword here is pasteurization. The USDA guidelines are for general use, and thus tend to be overkill. They're looking at instant-kill temperatures, but you'll note that the required **holding temperature** is only 140°F. It's hard for bacteria to multiply above that temperature or below 40°F (which is the low holding temp -- e.g. refrigerators)
Of course, this is still below 140°F, so how is it OK? Well, you also have to look at the pathogens you're trying to kill. For whole cuts of beef, pork, and lamb from trustworthy vendors, we don't have to worry about too much. The much more complicated, detailed FDA Food Code lists the safe time at 131°F as 89 minutes, dropping to 56 minutes at 133°F. Of course, 132°F should land somewhere between this, and 21 hours is much longer, in any case. The outside of the meat should be seared to at least 145°F -- you'll sear it much higher for browning, anyway -- and the juices should be brought to a boil to ensure they are safe before using them to make a sauce.
www.foodhandler.com/cooking-pasteurizing-safer-foods
www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf
Any idea what the results would be if cooked in an oven at 132 for 21 hours? I have so many gadgets and really don’t want another one.
I would not recommend you attempt to cook this at such a low temperature in an oven, as the oven would be unable to hold that specific temperature for that long and that accurately. The main advantage of cooking it in a water bath is being able to hold it to a very precise temperature for an extended amount of time to tenderize it without risking overcooking it. This is one kitchen gadget I think you would be happy to have, as it opens up a whole new cooking method that provides superior results that are not achievable cooking it a more traditional way. Trust me when I say it will change the way you cook once you experience it yourself. Thanks for watching!
Wouldn't it be even better to go longer? 48-72 hours?
The longer you cook sous vide the more the enzymes are breaking down proteins. Chemical reactions are slowly taking place. The texture of the meat is slowly changing. Some find that very long cooks are not very appealing or appetizing, as the mouthfeel is strange when eating it. That is why you would never cook a filet mignon for more than several hours, as any longer would turn a tender steak into mush. I hope that makes sense. Always be open to experiment until you find what works best for your taste. Thanks for stopping by!
@@SmokingBBQ Thanks for the answer!
Thank you for this video. I just bought a 5-6 lbs top round roast. Can I still do it like yours? 132 F of 21 hours?
Yes, you certainly can. Good luck, and thanks for watching!
Piya how did it come out?
Alex park Hi There, The beef cane out just like you said. Perfectly cooked. So juicy and delicious. Thanks again!!!
The kid's funny.
War Eagle
My wife is the Alabama fan. Thanks for watching!
What cut of beef is it please?
Beef Eye of the Round Roast. Thanks for stopping by!
Smo'King BBQ Tips & Recipes not sure we have that here in U.K.
Wuss-ter-shur is how you say it.
I did this for 20 hours at 133 and the meat turned rancid like 5 day old road kill sitting in the sun. Any idea why this happened?
Something must have gone wrong somewhere along the line. Either the meat was bad before you cooked it via sous vide, or maybe your sous vide machine wasn't holding the correct temperature, or during part of the cook part of the meat was above the water line for enough time to turn the meat rancid. 20 hours at 133 would have killed any bacteria, so something else was causing the problem you experienced.
Whatsthishere sauce
It's "Wash Yer Sister Sauce"
here in Oregon.
I do mine 36 hrs you can cut it with your fork !
Worcestershire Sauce is pronounced 'Wuster-sher sauce' save those syllables
You are correct, sir!
That's "woo-stah-sheer" not "worst-chester-shire". It's a British thing...
Pop a top again
Have you considered injecting the meat before sous vide
Interesting idea, although I am not sure how beneficial it would be. Typically when cooking for over 12 hours quite a bit of natural juices will be released from the meat. That is why you always see so much liquid in the bag when you remove it. Not sure if the injection would work properly, as I would guess it would just sit in the bag like a seasoning. I will have to see if others have done this. Thanks for the question and for watching!
If you are going to do this, you should sear the meat first, boil (and cool) your marinade, and thoroughly sanitize your injection equipment. One of the reasons it's safe to use this temperature for so long is that the meat is whole. Once you inject it, you've broken this part of the known-safe processes and you're taking a higher risk.
Admittedly, it's still not terribly risky for most healthy adults; I've known people who ate raw ground beef from the grocery store regularly and only occasionally even got an upset stomach.
@@bloodgain the meat being whole has nothing to do with why cooking at this temperature in a sous vide is safe. It has to do with length of time at the temperature.
@@sidmaheshwari8053 You're absolutely right. I must have been thinking about something else, or maybe it was just past my bedtime. I'm usually the one point out the time/temp thing when people freak out about sous vide. That said, this is right in that temp zone where you have to be careful, as you have to get it to equilibrium temp and THEN hold it for a long time (over an hour for a 6D reduction), which is why you'll rarely see specific recommendations below 135°F from a recipe source. This specific recipe is pretty safe, though, given it goes for 21 hours.
Here's a good scientific, but simple, article about the food "danger zone": www.foodsafetymagazine.com/magazine-archive1/februarymarch-2004/the-danger-zone-reevaluated/
It's pronounced "wuster-shure" not "war-chester-shire".
It’s not simply a “British-English” word. It’s literally a county in England and they pronounce it “wuster-shure”. Go ahead and go to Iowa, and pronounce their capital city as “Dess Moyness” and see how people feel about it.
There’s also a “Worcester, Massachusetts”, and they also don’t pronounce it as “war-chester”.
Brit here - as weird as it sounds "Worcestershire" is really pronounced "Woostershir" to rhyme with "fir" not "fire". Don't worry though - there are a large number of even brits that pronounce it using all the syllables available to it.
Whoooster sauce
Worcestershire demands a different pronounciation. Look it up!
I feel like that meat is so under seasoned. Such a big roast and so little seasoning. I can't be the only one who thinks that, right
To me it was perfectly seasoned. Bear in mind this roast was cooking with the seasonings for 21 hours, plenty of time for the meat to absorb some of the salt. The reason they have salt and pepper sitting on the tables in restaurants is for people looking for more seasonings can apply as much as they want. Feel free to season it more to your liking, as the purpose of the video was about the seasoning, but about how to cook a normally tough piece of beef and turn it into something that melts in your mouth. Thanks for watching!
@@SmokingBBQ that makes sense, it was cooked with the seasoning for a long time. I guess I kinda forgot about that. New to your channel. My 2nd go to channel behind sous vide everything.. 👍 keep up the great work
You touched the meat with both hands, so what was the point of wearing one glove?
Wow another dull knife.Where is your slicing knife? Meat looks good though.
Do 129' for 21 hrs, it'll be juicier
Meat looks tough still..
The meat was extremely tender, unfortunately my knife was very dull. Cooking it for 21 hours makes it very tender, try it for yourself and you will see. Thanks for watching!
Smo'King BBQ Tips & Recipes I was thinking it may have been the knife. I usually go for 20 hours
Sous Vide meat does not need to “rest”
Yes, I know. Guess it is out of habit, as I smoke and BBQ quite a bit, and you always let the meat rest. Old habits are hard to break! Thanks for watching.
Smo'King BBQ Tips & Recipes great videos!
ha ha ha what kinda sauce ha ha ha
“Woohstershershire” YOU SAID IT RIGHT THEN ADDED “SHIRE” ITS WUS-STUSH-HER FFS GET IT TIGHT
Caramel, not Carmel fella.😊
21 hours later and still wearing the same clothes, did you sleep in them to.
imo looks overcooked.
That is the way my family and I like it, by all means adjust the temperature down if you prefer it less cooked. Thanks for stopping by!
@@SmokingBBQ The temperature should not be lowered below 130°F for a long cook, and adding a degree or two for a safety margin is not a bad idea.
I think folks might also be fooled by the way the meat looks immediately after cutting. This is a side effect well-known to people who sous vide cook regularly. The meat will become redder after slicing once the air hits it.
@@bloodgain I never suggested that anyone cook lower than 130 degrees. I simply responded to a person who commented that it looked overcooked, and my response was he was free to cook at a lower temperature if he likes it less cooked.