Marinade Marries Sous Vide - Beef Fajitas

Discussion in 'Beef' started by troutman, Nov 2, 2017.

  1. troutman

    troutman Meat Mopper SMF Premier Member

    Since everyone in our household either works or goes to school during the week, we try to plan meals and do big cooks over the weekend. Anyway, being Texans we have TexMex food as part of our DNA so beef fajitas is always on the menu. Typically I like to buy inside skirt for fajitas because of the amount of fat content and the beefy flavor. Unfortunately, as most of you know, its like eating rubber bands if not marinated. I like my marinades full of a lot of citrus as the acid provides breakdown and the flavor profiles give the meat a citrusey sweetness. I've had good luck with;

    1 1/2 cups of fresh squeezed lime juice
    1/2 cup of apple cider vinegar
    2 tbls of Worcestershire
    2 tbls of light soy sauce
    1 small onion chopped
    2 scallions chopped
    2 pickled jalapeno peppers chopped
    1 tbls fresh cracked black pepper

    ....added to a plastic bag for about 6-8 pounds of meat. Let it sit in the fridge overnight. Prior to the marinade I dry brined the meat for about 6 hours with Kosher salt.

    This is what I normally do. Most of the time I get good results but still run into a certain degree of toughness after the cook. So I'm thinking being new to sous vide I'd set up a water bath and SV the meat after the marinade to add to the tenderness factor. I turned to Kenji to see what he recommended only to find out he likes fajitas done the traditional way (go figure). So reading further one recommendation was to NOT cook too long because it changes the texture of the meat. Found this to be true in top round so I chose a 5 hour bath after the 24 hours marinade. Went ahead and ice bathed them after the hot bath and stuck them in the fridg bagged up ready for the week ahead.

    Well it's Wednesday and the Astros are going to play LA in Game 7 of the WS so needed a quick meal. Perfect time for some tacos, so out comes the prepared skirt meat. Here's the result of that long massage;

    tacos 01.jpg

    ....were certainly very moist and compliant, so far so good. Added the appropriate seasoning and fired up the gasser for a 10 minute sear.....

    tacos 02.jpg
    tacos 03.jpg

    .....sliced and ready for the troops to help themselves........

    tacos 04.jpg tacos 05.jpg

    ....meat had great tenderness (more so then just marinaded alone), good moisture and collagen formation and great beefy flavor. The only thing I might add to the formula is to go a bit longer on the bath, perhaps 7-8 hours next time. I'd like just a bit more tenderness from the SV.

    OK forget about cooking, it's time for the first pitch and the building of my own ASTROS CELEBRATORY TACOS !!!!!!!!!!!!!!!!!!!!!!

    tacos 06.jpg tacos 07.jpg

    ASTROS WIN !!!! ASTROS WIN !!!! TROUTMAN OUT
     
  2. They look awesome! I've been to mexico and are returning for a week in January, and I'm addicted to local food there. Point!
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Troutman!!:)

    Nice Job!! "Like"

    Bear
     
  4. bregent

    bregent Smoking Fanatic

    Nice, I might try that this weekend. What temp was the SV running at?
     
  5. troutman

    troutman Meat Mopper SMF Premier Member

    Although I know a lot of folks like to cook to at least 132* for safety reasons, I like holding beef down around 125* in the sous vide. My reasoning is I know that when I end up searing that temperature will hit at or slightly above 132* or medium rare. We just don't like well done meat. As I said in the thread I would go 125* (or whatever you feel comfortable at) for about 7-8 hours, after an overnight marinade of course.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The fajitas look fantastic!
    Congrats on making the carousel!
    Al
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Fantastic Fajitas friend! Astros? Are they a local soccer team?

    Point!
     
  8. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    I think I want to eat every one of your pictures! Even the ones straight out of the marinade!
     
  9. Those look fantastic! Put that on the list to do...
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Great looking tacos,glad JV got the ring he should have in the D.
     
  11. thebig1

    thebig1 Meat Mopper

    Those look and sound amazing. Now I'm going to have to do some reading on what the heck Soux Vid even is.
     
  12. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Amazing fajitas! Great idea with the soux vid.

    Mike
     

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