48 Hour Sous Vide Chuck

It doesn’t happen often, but sometimes I can be inspired by something I’ve seen on the Internet. At this point, I don’t even remember what that inspiration was, but it was there once, I swear it.
Sous Vide Chuck
I’m a huge fan of the ultra-beefy taste of chuck. It’s what meat is meant to be. However, it can be a little chewy unless it’s cooked for long periods of time…like days.

Funny how this works, but sous-vide is just the ticket! A full 48 hours at 130°F did the trick.

In the bag!
Taking a step back, let’s meat chuck. He’s been bagged for quite some time. Two days of cook time plus a week in the fridge. That’s another cool thing about sous vide, as long as you don’t open the bag, items can be safely kept in the fridge for a few weeks.

Once you open the bag, you will notice two distinct components. Firstly, there’s the meat you started with:
Chucky Unbagged
This may look look a bit sickly, but several minutes in a screaming hot cast iron skillet helps with that.

Then there’s the purge.
The Purge
Whatever you do, don’t toss this stuff. However, there is some additional cooking required to make good use of it.

WARNING: What you are about to see isn’t pretty!Gotta keep it separated
Would I lie to you?

When you heat the raw purge to just boiling, you’ll notice a coagulant forming in the pan. It looks kind of like liver. This is NOT the part you want. You DO want that lovely meat juice, so carefully strain out the coagulant and keep the juice. The juice tastes like liquid hamburger. Someone should bottle this stuff. Hmmmm.Getting Sauced
Now we’re getting sauced. Take that wonderfully tasty meat juice (sans livery bits) and apply fresh herbs — in this case oregano and thyme — a bay leaf, and some salt and pepper. Add a bit of whatever red wine you plan on having with dinner. Just set this aside for a while and let it steep.

This is just over a pound of potatoes:
Potatoes
I used these along with some heavy cream, minced garlic, salt, pepper, and cheese to transform them into this:
Potatoes Au Gratin
I’ll write more about the potatoes in another post at some point, but this post is about meat.

Back to the sauce.

Strain out the solids, reheat it, and mount it with cold butter. Apply to meat.
Sauced
Pour wine into glass, sit down, and enjoy the wonderfully tender chuck and cheesy potatoes!

How you are inspired to cook doesn’t really matter, but if you’re looking to learn more about sous vide, you could start here.

This entry was posted in Meat, Recipes: Eats, Roots, Veggies and tagged , by johngl. Bookmark the permalink.

About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

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