Beef Chuck Roast is part of a much larger, subprimal cut generically referred to as the “Chuck,” which comprises about 30% of the total weight of a steer’s carcass. A steer’s carcass usually weighs about 750 lbs, and this large collection of hard working shoulder muscles requires the most tenderization of any cut, with the possible exception of shanks. There is a lot more flavor locked into the dense Chuck than there is in steaks, but the challenge is making the cut tender enough to enjoy. Without Sous Vide processing, it is virtually impossible to make this cut of meat tender without achieving the “well done” appearance. Chuck remains reasonably priced, relatively speaking, and perfect for demonstration of the many virtues of Sous Vide.
This post is a root article for Sous Vide Resources. All root articles feature a specific Sous Vide preparation of beef, pork, other meats, chicken, fish, shellfish, vegetable or other food that will form the basis of another finished dish.
Preparation and Beginning Sous Vide Process
This 4 lb cut is just about the perfect size for a Ziploc 1 gallon freezer bag.
Which I loaded it into, using the medium sized Lipavi rack .
Then, I lowered the rack into the Lipavi medium sized vessel filled about half way with water, which has been preheated to 129F.
There’s enough room in the vessel, and the rack is designed so that the sealed end of the bag can be hung (or pinned) to prevent it from submerging. Ziploc bags rarely fail UNLESS they are overfilled, but I still prefer to see that seam just very slightly above the water line. My rule of thumb is that the object in the bag should be no more than 75% the volume of the listed size of the bag.
You don’t really have to calculate and measure, just make sure the edges of the bag aren’t getting stretched. If they are, cut the meat smaller. Another of the many benefits of SV is that size really DOESN’T matter. Thickness governs cooking time much more than actual weight does, and smaller pieces of a particular cut come out the same as if the cut had been processed whole. In the case of this particular cut of meat, you could separate the individual muscles and process individually, and get the same results, same time, same temperature.
Time and Temperature Tips
In Sous Vide, temperature dictates “appearance of doneness” and time dictates tenderness. The higher the temperature used, the faster collagen is converted to gelatin, which is really all that tenderness is about. If you process a 4 lb cut of meat @129F (medium rare) for 6 hours, there will no appreciable difference in appearance from if you were to process it @129F x 24 hours. There will, however, be a significant difference in tenderness.
Time results may vary (temp results do not), but this cut was processed for 24 hours, and would satisfy the most discerning of texture sensitive diners. Not falling apart, really just about the texture of filet, as hard to believe as that may be. If you want “shreddable” meat, you merely increase the temperature to achieve the desired appearance of doneness, and manage your processing time using the Pinch Method to measure texture.
Searing After The Sous Vide Process
I staged the roast from the bag into a cast iron frying pan (cold), and then lightly seared with a basic propane torch. Many people believe that the gas used in these torches imparts a flavor, but the science does not support it. A smoking hot cast iron pan or charcoal BBQ grate can also be used, and we will demonstrate that in some other applications.
Slicing Our Chuck Roast For Several Dishes
I cut the Chuck Roast into a few different shapes and sizes to demonstrate the versatility. For a larger group, of course, you could slice the whole cut in one fashion and feed about 7 hungry guests. You can see that the color is consistent from end to end, edge to edge, and top to bottom–another feature unique to SV.
These slices would be suitable for a sort of “London Broil” presentation.
This modified cube shape will be used to create the effect of a steak.
Brochettes, and myriad other recipes can be achieved using the more random cuts.
In future articles we’ll use this preparation to make:
- Fennel Crusted Beef with Blue Cheese, Sauce Foyot, Spinach Saute
- BBQ Beef (sliced, chunked & shredded)
- French Dip Sandwich
- Roast Beef Hash
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