135 F for 24ish hours. The chuck was weirdly shaped so couldn’t get the best sear and I definitely botched the slicing but pretty satisfied with my first sous vide attempt! Served with roasted garlic mashed potatoes with pecorino romano and roasted carrots.
by fred_the_slime
4 Comments
Looks amazing!
Looks tasty. I feel like you’re missing a perfect opportunity for gravy but that’s just me!
Wow looks delicious, make it for me sometime 😉
I’ve used sous vide many times, and love my chicken, steak, and wild game results. My guests echo that love right back to me!!