New cooking methods ... sous vide

[Fire Me Boy!]

Rump roast was pretty mediocre. I think it actually needed more time. I also screwed up the searing on it.

However, just did another sirloin sous vide. Damn, that's good. I don't even generally like sirloin, and the sous vide makes it absolutely delectable.

[angelo]

FMB
Try Beef Short Ribs next. I have found that you need well marbled meat or meat with a certain amount of collagen for sous vide.
For the short ribs I did a marinade of Guinness, with garlic and herb (rosemary and thyme with marjoram and green apples. Bring it to a boil and then cool.

Cook at 145 for 10 hours.

[Fire Me Boy!]

Originally Posted by angelo

FMB
Try Beef Short Ribs next. I have found that you need well marbled meat or meat with a certain amount of collagen for sous vide.
For the short ribs I did a marinade of Guinness, with garlic and herb (rosemary and thyme with marjoram and green apples. Bring it to a boil and then cool.

Cook at 145 for 10 hours.

I've got some short ribs in the fridge. Seeing some recipes online for cooking them medium rare for like 72 hours. I haven't decided if I'm going to do a little marinade and go your route or go all out and try the 72-hour thing....