Old School Cooking Method That Reminds Me Of Sous Vide

Flyn

Go ahead. I'll catch up.
Super Moderator
Donating Member
Joined
Mar 1, 2004
Messages
46,998
Reaction score
235
Location
Selling homes on the Gulf Coast of Florida
I'm cooking a round roast today and I want to make it as tender as possible. I don't cook a lot of beef roasts except for pot roast so I did some reading on recipes. I found the following recipe that uses an interesting cooking method.

High Temperature Eye-of-Round Roast Recipe - Allrecipes.com

You preheat the oven to 500 degrees. The roast goes in and you turn the temp. down to 475*. That's still a ridiculously high cooking temp.

7 minutes per pound and then you shut the oven off for 2 1/2 hours. Don't open the door!

I inserted a thermometer to keep an eye on the temps and discovered that the meat temp rose to between 140 and 145 degrees and then leveled off. It has been at that temp now for an hour and a half. This seems similar to the sous vide method except it uses insulated oven air to maintain the temp rather than water.

The initial high temps should have seared the outside while the extended slow cooking at a somewhat steady low temp should complete the interior cooking and tenderize the meat by using the low and slow cooking method.

I'll snap a couple pics when I take it out.
 

Flyn

Go ahead. I'll catch up.
Super Moderator
Donating Member
Joined
Mar 1, 2004
Messages
46,998
Reaction score
235
Location
Selling homes on the Gulf Coast of Florida
I accidentally cut it with the grain. Corrected this for the rest of the roast. It was tender either way. I think this method is a good way to get some tenderness out of this cut of meat.

My son says, why don't I just bite the cow? He likes it more done. Too bad.





 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Top Bottom