LIPAVI - Professional Sous Vide Equipment

Sous Vide: Beef Top Round "London Broil"

Top round is deceptively marketed as being tender if seared quickly and sliced thin on the bias--sous vide processing validates the claim.

Prep: 0:30:00 Cook: 1:00:00 Medium

Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.

Prep: 0:30:00 Cook: 1:00:00 Medium

Since filets, rib eyes and New York strips are inherently tender, sous vide preparation of these cuts is prompt and almost effortless.

Prep: 0:30:00 Cook: 1:00:00 Medium

Sirloin tip is marketed as beef knuckle, ball tip, round tip, and even "London Broil" on occasion. It is inexpensive, lean, and tough.

Prep: 0:30:00 Cook: 1:00:00 Medium

Sous vide transforms the texture of a steer's shoulder to that of a high priced steak. It can also preserve the unique "rare" appearance.

Prep: 0:30:00 Cook: 1:00:00 Medium

Sous vide pasteurization adds a reassuring layer of safety to this exotic dish whose popularity dates back to the 19th century.

Prep: 0:30:00 Cook: 1:00:00 Medium