Dining and Cooking
Sous Vide

Chicago Beef sous vide


So I am going to see if this works for Chicago Beef. I had some sirloin flap in the freezer that I wanted to do something with. So I vacuum sealed it with mirepoix, dried porcinis, herbs, garlic and ice cubes (to create the broth). I also seasoned the meat with smoked paprika. I am fermenting some giardinara, which should be ready tomorrow.

by Ruby5000

9 Comments

  3. bajajoaquin

    If it works out, that’s great. You might find you have issues with different cooking temps. Vegetables frequently need to be cooked around 185 whereas beef is in the 130s.

  4. BassWingerC-137

    I’m in. Wanna hear how this worked out.

  5. Hootspa1959

    lol, at a quick glance I thought this was a 1950s congealed salad!

  7. Radiant_Battle_3650

    I did an eye round with straight guardians for a day… That was quite tasty and would recommend.

    Make sure to shock it in super cold ice water for a bit so you can slice it super thin.

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