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Meat Eater Recipe

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Meat Eater Recipe

Postby BrentLaBere » 10 25, 2018 •  [Post 1]

I took this recipe from Meat Eater website for Sous Vide Roast.
My roast is 3 lbs so it may take a little longer. minimum of 13 hours @128-130 degrees.
Set up for the night hoping itll be done after carving pumpkins with the family. Going to pair it with some sliced potatoes and roasted veggies.
It also calls for a rump roast but I pulled out the shoulder from this years bull. I think itll be just fine.
Anyone else try this way before? First time for me. Hopefully it turns out!
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BrentLaBere
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Re: Meat Eater Recipe

Postby WapitiTalk1 » 10 25, 2018 •  [Post 2]

Sounds good! So this recipe is done on a stove and not in a crock pot?
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Re: Meat Eater Recipe

Postby BrentLaBere » 10 25, 2018 •  [Post 3]

Any type of container to hold water I believe would work (just so there is no melting issues). Zip lock bags or vacuum sealed bags are the two methods for holding the meat that ive seen. This recipe called for a sear before and after cooking it in the water.

Ill have to look at what brand of sous vide it is. First time its been out of the box since I received it as a gift.
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Re: Meat Eater Recipe

Postby WapitiTalk1 » 10 25, 2018 •  [Post 4]

Ahhh, got it.
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Re: Meat Eater Recipe

Postby BrentLaBere » 10 26, 2018 •  [Post 5]

13 hours was the amount of time I left it in the bath. That is the amount of time used for a 2 lb roast and with the 3 lb I cooked I noticed it could have been left in longer to make it a little more tender. the only thing I would have changed. Some of the connective tissue was tough, but the rest was VERY good. Will be making this again without hesitation. Very good juice to go a long with it. Searing it before and after helped make a very nice crust on the outside of the roast. The consistency was perfect all the way through.
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Re: Meat Eater Recipe

Postby WapitiTalk1 » 11 02, 2018 •  [Post 6]

Yum.... looks like it came out great!
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