Odd recipe instruction

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SO I see this in a recipe involving sous vide beef:
  • Remove the beef from the bag and pat it dry. Reserve the juice from the bag. The meat should be completely fall apart tender. Using two forks you can pull the beef apart. Toss the beef in the juice you saved from the bag.
So you pat the beef dry to remove the juice from it, then you put it in the juice.

I see.

mjb.
 
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Could it be so that you have full control of how much jus you serve and how it is precisely drizzled over the beef for presentation?
 
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if serving with the juice, allows you chance to taste juice and adjust seasoning. if meat is really fall apart tender, i use my hands to shread. something primal about that.
 

kuan

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I would put it all in a dish and shred it. Then season if necessary.
 
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We'll see if it is fall apart tender. A 3 pound hunk of beef chuck, seasoned and smoked for 3 hours last night at 225 F, then into a 160 F sous vide bath for what will be about 18 - 19 hours, depending on when my wife gets home for dinner.

mjb.
 
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The meat comes out of the Sous Vide looking like a wet piece of beef that has no browning. I dry it off and season it to finish. The finish is more for appearance than anything else. I don't use the liquid from the meat. I don't like the way it look or smells. I would rather use a beef stock to start an Au Jus or gravy.
 
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We'll see if it is fall apart tender. A 3 pound hunk of beef chuck, seasoned and smoked for 3 hours last night at 225 F, then into a 160 F sous vide bath for what will be about 18 - 19 hours, depending on when my wife gets home for dinner.

mjb.
I put in a three lb piece of chuck this morning, trying 140 for 24 hrs. First experiment with sv.
 
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View attachment 63699
Given that this piece was smoked for 3 hours, the juice has a nice flavor to it. so it all went into the dish, and it is fall apart tender. These are going to be some good tacos tonight.

mjb.
Yes... that looks like GREAT taco material!

But I'm just a bit confused... that's not what was being sous vide cooked in the initial posting of this thread, is it?
 
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Yes, the pat dry and then put in sauce line came from one of the recipes I found for soked sous vide beef chuck.

mjb.
 
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