Thread: Sous vide
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Old 12-21-2015, 09:06 AM   #83
markem
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Default Re: Sous vide

Quote:
Originally Posted by BigAsh View Post
Did 16 pounds of eye roast for a party Saturday...130 for 30 hours...seasoned well, then vac sealed...minimal post-bath sear as I was slicing thin on deli slicer for sandwiches...the juice in bag went into a stock pot with sweated onions/garlic, some add'l beef stock, and a concentrated "stock base" for an "au jus"...made a great sandwich with horeradish...way better than deli roast beef...
Wow!
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