Sunday, April 25, 2010

Sous Vide Tri-Tip Roast

I took a different (cheaper) cut of meat, a roast that you would normally (over)cook in an oven or slow cooker for an extended period of time to tenderize it and sous vided it for 24 hours at 146 degrees F.

The result?  Amazingly tender meat!  It seriously tasted like a good steak.

And what was just the icing on the cake of this deliciously prepared steak was the juice from the meat.  Pure goodness ... just like the jellied stock from the brisket post.  Except this time I simply served it on the side, meat au jus!

This meat was also accompanied by some vegetables (shocking, I know ...).  Some swiss chard sautéed with some of the au jus!

Green = good, right??

Finished meal:


  1. I do chuck roast in a similar way, but I do mine at 131 degrees for 48 hours. Comes out medium rare and meltingly tender.

  2. @anonymous - i like to do brisket for 48 hours, but 48 hours can sometimes be hard to plan in advance. so i was trying to find a good balance between less time and still tender.