I’ve cooked roasting meats to 16, 24, and 48 hour sous vide, and after a number of these experiments, tend to the following rules of thumb:

  1. 12 hour range for softer steak-like roasts (round roasts).
  2. 24 hours or so for cuts with more connective tissue, such as chuck roast.
  3. Tri tip roast, lacking connective tissue of any kind, optimal around 2 hours

This one was an experiment in overnight cooking, and times were more or less set by when I started one evening (I had an afternoon appointment) and when I normally would get up in the morning. The span of cooking was 11 hours, the technique more or less identical to this link. The meat used was a supermarket eye of round. All the spicing was dry spicing this time, though I added a touch of ground cumin to this one.

Eye of round, dry spiced and later placed in a vacuum seal bag.

After I woke up, I fished out the meat and cut. The meat was, by this point, notably tender.

A lot of the color of these roasts bleeds into the bag juices, thus they tend to be pinker than steaks cooked by the same method.

I taste tested with my daughter. She thought it a little too soft, I thought it was fine. 8 hours wouldn’t hurt this meat, and the 8-10 range, I would guess, seems about right.

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