24 hr Beef Brisket.

Last but not least sous vide beef...set at 74c for 24 hours. We had that for dinner today, it came out like pastrami....cooked to a T...soft, succulent and the taste wow.

We've done pork many times but never beef that long, but that's what it'll be in the future.

Nice one old boy. How did you prep that one???

garfield sober wrote:Nice one old boy. How did you prep that one???

Nothing much, seasoning and a quarter an onion, into a vac pack bag and let her go for 24. One of my favorite meats is Pastrami and this was almost one just without the spices that go into it.

Sous Vide machine or BM?  Only tried pork once and it came out as tough as the sole of a Roman legionnaires scandal.

What am I doing wrong?

I use an Anova. 
Enough time and the right temp will make anything tender Mash. I like my pork shoulder done in the low 70s for 24hrs. It can be sliced but is very tender. If you want it to pull it needs to be cooked over 80c.
A pork tenderloin on the other hand is actually really nice medium rare cooked at about 55c for 3 hours then seared.

I’m quite fond of a cheap lean beef cut like topside done at 55c for 24hrs. It stays red in the middle but has that slow roasted beef flavour and is SUPER tender

Thanks.

Are there and good books/pdf guides etc about on the subject?

Don’t know about books but there’s a good anova app that controls my device from my phone that comes with a huge library of recipes. Experimenting on your own is fun though too. There are also a few good sous vide Facebook groups.

All you really need is two bits of information - Time and Temp for whatever it is you are cooking.

+ 1 with Mark....nice to see there are others out there...

Links for you Mash..https://www.sousvidetools.com/calculator/

https://anovaculinary.com/anova-sous-vide-time-temperature-guide/

That's the one from Anova.

ooooooooooooooo nice one ta. And I see the app is also the recipe book got it.

Sous vide baths are not expensive, this is the latest model of ours.

https://stebagb.co.uk/product/sv-1-precise-sous-vide-cooker-500w/?gclid=CjwKCAjw2MTbBRASEiwAdYIpsc5bI6cV4wBtTo05TSgs0Fpg5Rtvnai51c4oVdZ8_6DhAePfkPp0yRoC288QAvD_BwE

or the Anova that Marks uses.

https://anovaculinary.com/anova-precision-cooker/anova-precision-cooker-4-0/

For the mo I am going to stick with the BM. We tend to batch cook does SV stuff freeze ok?