Sous Vide Top Round (Tender Test)
Turning a Tough cut of meat into a Tender meal is one of the Main reasons I got this thing, so let's have at it.
OK Gang, I finally get to test my first Top Round in my “Sous Vide Supreme” oven.
We found a small Top Round (2.61 lbs) on sale @ $2.88.
So after a bunch of searching, I came up with my plan, and we think I hit this one pretty good. I gave it 24 hours @ 134°, and it ended up nice & tender. I think any longer & it would have gotten Dry, and much shorter could have still been tough. I saved the Juices for Au Jus to use with my Sammies, so I’m good for a couple days. I think some Horseradish Sauce will be in order.
So I coated the Top Round with CBP, Garlic Powder, Onion Powder, and Kosher Salt. Then I added 2 squares of Butter on each side before Double sealing the bag.
4-26—3:30 PM—Brought my SV to 134°, and put this package in the Bath.
4-27—3:30-PM—Remove Package from SV, Dry, season, and sear, while making French Fries in my HotAir Fryer.
4-27—3:55-PM—Slice, Plate, Take Pics, and Eat.
The rest is in the Captions above each Picture.
Thanks for stopping by.
Gonna do some Smoking on Sunday,
Bear
Top Round—2.61 lbs on sale @ $2.88:
No Fat—Not too Tender:
Almost at my 134° Setting:
Thawed & Ready to go—CBP, Garlic Powder, Onion Powder, Kosher Salt, and two squares of Butter on each side
Fresh out of SV, after 24 hours:
Not too pretty at this stage:
Looking a little better now:
Started our Fries while the Meat is resting:
Sliced some up for Supper—Very Tender!!
Bear’s Supper (First Helping):
Closer Look:
Sliced the rest up for Roast Beef Sammies:
Turning a Tough cut of meat into a Tender meal is one of the Main reasons I got this thing, so let's have at it.
OK Gang, I finally get to test my first Top Round in my “Sous Vide Supreme” oven.
We found a small Top Round (2.61 lbs) on sale @ $2.88.
So after a bunch of searching, I came up with my plan, and we think I hit this one pretty good. I gave it 24 hours @ 134°, and it ended up nice & tender. I think any longer & it would have gotten Dry, and much shorter could have still been tough. I saved the Juices for Au Jus to use with my Sammies, so I’m good for a couple days. I think some Horseradish Sauce will be in order.
So I coated the Top Round with CBP, Garlic Powder, Onion Powder, and Kosher Salt. Then I added 2 squares of Butter on each side before Double sealing the bag.
4-26—3:30 PM—Brought my SV to 134°, and put this package in the Bath.
4-27—3:30-PM—Remove Package from SV, Dry, season, and sear, while making French Fries in my HotAir Fryer.
4-27—3:55-PM—Slice, Plate, Take Pics, and Eat.
The rest is in the Captions above each Picture.
Thanks for stopping by.
Gonna do some Smoking on Sunday,
Bear
Top Round—2.61 lbs on sale @ $2.88:
No Fat—Not too Tender:
Almost at my 134° Setting:
Thawed & Ready to go—CBP, Garlic Powder, Onion Powder, Kosher Salt, and two squares of Butter on each side
Fresh out of SV, after 24 hours:
Not too pretty at this stage:
Looking a little better now:
Started our Fries while the Meat is resting:
Sliced some up for Supper—Very Tender!!
Bear’s Supper (First Helping):
Closer Look:
Sliced the rest up for Roast Beef Sammies:
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