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??