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This hearty cut is a perfect candidate for minimal sous vide tenderization while retaining its rosy appearance of doneness.
Sous vide is not just about proteins and starches. It also lends its precision to poaching apples. and, in this case, pears.
Somewhat less unwieldy than its neighboring brisket, Sous-B-Q chuck roast rivals pitmasters' signature cut in characteristic.
Apples are never mentioned in conversations about sous vide. Meat. Poultry. The occasional vegetable. This recipe just might change that!
Thanks to sous vide, almost any roast from any cut of beef can be tenderized enough to be served as London Broil.
Only sous vide processing can create hotel quality "Prime Rib" for one person at a time!