Sous Vide Rare Beef Jus: An In-Depth Look - Modernist Cuisine

Sous Vide Rare Beef Jus: An In-Depth Look

MCAugust 18, 2011

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4 Responses to “Sous Vide Rare Beef Jus: An In-Depth Look”

  1. jmelanson

    I’ve tried this, with less desirable results. I used a beef chuck roast, cut off most the fat, about 1kg. Sliced across the grain, about 1cm thick. Sprinkled meat with 1 capsule of NOW brand bromelain. Vac packed, cooked at 53C with polyscience circulator.
    The result was meat mush. Much of the meat broke down into a mahogany colored paste. The taste was fine, very savory, but the texture (and color) was disgusting (and I have a strong stomach).
    Any ideas what happened? I have checked the temp with a lab thermometer, less than .1C off. The bromelain from NOW foods was fresh; just opened container.

    • Could it just be that chuck is too tender (and fatty) a cut? cooking that long it would have just broken down completely. I haven’t tried this recipe but I thought it was intended more for cuts like cheek or shoulder.