Sous Vide London Broil

[muebe]

Picked up a London Broil(Top Round) at the store...





Mixed up some M-agic rub...



Coated the meat...



Bagged for a rest in the fridge for a few hours...



I am going to put it in Sous Vide bath at 131F for 4 to 5 hours then a sear on a skillet. London Broil is one of those cuts I usually avoid because it is a tough cut but done right it tastes excellent and is cheap. Going to put it in the bath at noon so I can have it for dinner.

To be continued...

[Smokerjunky]

Looks great so far - I will be watching this one 

[Pappymn]

[teesquare]

You are right about London Broil. Typically not a favorite cut of mine. But - I am watching this - because it would be a nice lower fat cut to try for sure....I am thinking about picking up a Tri-Tip to SV next...

[muebe]

You are right about London Broil. Typically not a favorite cut of mine. But - I am watching this - because it would be a nice lower fat cut to try for sure....I am thinking about picking up a Tri-Tip to SV next...

I can tell you the Tri-tip is fantastic! But then again how many cuts of meat can you cook from 130F to 200F IT and still end up with a fantastic piece of meat

[sliding_billy]

Watching and waiting,

[teesquare]

Yeah...I love Tri-Tip down on a hot fast sear, IT of no more than 135F.... I think the SV will help make that even easier and more juicy.
Did you notice the weights I recorded on the before and after HERE: http://www.letstalkbbq.com/index.php?topic=9456.0 That meat only lost 4.6 oz. from the butcher - until serving...Unbelievable!

[Las Vegan Cajun]

Watching this one too.

[muebe]

Yeah...I love Tri-Tip down on a hot fast sear, IT of no more than 135F.... I think the SV will help make that even easier and more juicy.
Did you notice the weights I recorded on the before and after HERE: http://www.letstalkbbq.com/index.php?topic=9456.0 That meat only lost 4.6 oz. from the butcher - until serving...Unbelievable!

It is not just the weight(fluid loss) at work here. Also you are cooking at a more controlled and precise temperature that allows the breakdown of the connective fibers without overcooking.

A Tri-tip is the most forgiving piece of meat I have ever cooked. When Trisket is done right with the foiling process it is something special

To me very rare Tri-tip is very good but slightly chewy. The Sous-Vide can give you rare Tri-tip without it being chewy. I like my Tri-tip cooked to 140F normally or to 200F when making Trisket.

[teesquare]

I agree about the SV process being more than fluid retention - and did not want it to sound like that is all it is.

But for reference -had I cooked the same piece of meat in a traditional manner I could have easily lost 1/2 to 3/4 lb. to fat dripping away and evaporation. That retained fluid definitely influenced the taste, texture and tenderness along with the long cook time.

My guess is that your London Broil will yield similar results. Hope so!

[spuds]

Cant wait.I live on London broil,to make it even tender (I use the Jaccarand meat tenderizer on it,works fairly well) would be nirvana for me.Hope this method nails it.

[muebe]

After 4 hours in a 131F water bath...



De-bagged, wiped down, and patted dry...



One minute sear on each side...



Cut the end to check the color...



Sliced like butter! This is freaking London Broil!







Plated with Neptune Salad...



Ok so I am more than impressed with the results of this meat! For a cheap cut like this to turn out the way it did is just simply amazing! Fork tender London Broil!

It tastes as good as a quality Tri-tip. Great flavor with the M-agic! You gotta try this!

[spuds]

WOW MIKE!! WTG!! I am so there,thats a FINE result,you rocked it!

[teesquare]

I am convinced Mike! Looks beautiful! Nice sirloin-y flavor?

[catinatree]

You have it down, nice !