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

Sous Vide Rare Beef Jus: An In-Depth Look

MCAugust 18, 2011

If you have registered with and opted to receive recipes by email, this is already old news to you, but for everyone else, we’d like to announce the latest addition to our recipe library. We’ve taken an in-depth look at the recipe for Sous Vide Rare Beef Jus, including tips, plating ideas, and personal accounts from the Kitchen Team. There’s even a video with a centrifugal twist on the recipe from the book. Give it a try, and let us know how it turns out by posting in the Cooks Forum.

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.