First Four Star Meal using Anova Sous Vide

[hikerman]

A few weeks ago we picked up a 4 lb beef rump roast that was intended for sous vide. I oiled it with EVOO and then gave it a nice coating of Fine Swine & Bovine, vac sealed and into fridge for a day, then into the freezer. Friday I put it into the fridge to semi-thaw for Sunday's dinner.  Saturday night it got put into the kettle with hot water and the Anova set at 130F. This swam around for 18 hours and then was given a nice sear in a white-hot cast iron skillet. The roast was sliced and served with braised kale and carrots,  and rosemary-garlic-roasted potatoes. WOW...what a great Sunday meal! The roast was not only fork tender, but had the most wonderful flavor as did the two sides. My first success on the new toy!

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[teesquare]

Sous Vide is another great skill/tool to add to our cooking repertoire Gene. Glad your first time turned out good.
T

[sliding_billy]

Looks delicious.

[muebe]

Welcome to the "Bath Tub Boys Club" Gene

Great looking meal!

[spuds]

Great job Gene,See you discovered the secret to great BBQ is Kale....and pea's of course.

[Scallywag]

Looks perfectly cooked!

[Las Vegan Cajun]

Great looking roast, you've mastered the SV already. 

[hikerman]

Great looking roast, you've mastered the SV already. 

Well I haven't mastered it yet as I was a bit nervous during the long cook. What I did have though was "nerves of beer"!
Lol! 

[spuds]

 

[Las Vegan Cajun]

Great looking roast, you've mastered the SV already. 

Well I haven't mastered it yet as I was a bit nervous during the long cook. What I did have though was "nerves of beer"!
Lol! 

Now that's the way to kill time while your meat is in the hot tub. 

[airberryblue]

Your meal looks great.  You might try a longer cook next time.  I have done a couple of Rump Roast cuts of meat.  Did a 50 hour cook at 133 degrees and they were very tender.  I have also done the spice, seal, and freeze too.  I find it helps me later in being able to plan meals by what's already prepped and ready to thaw and go into the bath.

[pz]

Looks really tasty, hikerman.  The Anova is as close to "set-and-forget" as it gets.  I don't know if you do this, but when I get ready to do the cook, I use a large pot and preheat the water using the gas range - that lets me get the food into the water lots quicker than if I used the Anova itself to bring the water to temp (saves a little on electricity too, which is more expensive than gas in my area).

[Pam Gould]

I gotta get a roast to do in my Anova..bookmarked.  Pam .☆´¯`•.¸¸. ི♥ྀ.

[Jaxon]

I gotta get a roast to do in my Anova..bookmarked.  Pam .☆´¯`•.¸¸. ི♥ྀ.

Dang, Pam...YOU have ANOVA???

[Pam Gould]

I gotta get a roast to do in my Anova..bookmarked.  Pam .☆´¯`•.¸¸. ི♥ྀ.

Dang, Pam...YOU have ANOVA???

Yes Jaxon and I love it..sv'ing a prime rib as we speak, my chuckie came out fabulous too. Great machine, butyou might like Tee's kind too. HOS mike has a whole unit kind and it works fabulous too..it is t he only reason we had hot water at the gathering this year due to a downed tree.  Pam  .☆´¯`•.¸¸. ི♥ྀ.