I have a decent amount of rump roast that is thin sliced, but not nearly as tender as I would like. I have it all vacuum sealed in portions big enough for one full family meal. Could I sous vide it for a few hours and 131 and get the tenderizing effect that you get when you sous vide on the front end?
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I know nothing about sous vide but for leftover beef we vacuum seal the beef along with a beef stock broth. We reheat on the stove in boiling water. I believe that the beef stays or gets tender while reheating in the sealing bag. -
I would throw it in a dutch oven with a bunch of onions, seasonings and maybe som other veggies of your choice. Then add beef or chicken stock and smoke it. Let it cook down and make tacos or turn it into chili.Comment
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Do a Philly cheesteak riff with it.Comment
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Do a Poboy riff with it.Comment
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I think SV would serve your needs just fine. I use it to make sirloin steaks tender. I’m not sure how much time would be needed. I do sirloins at 131F for 4 hours. I think that would be a bit much for a package of thin sliced beef. Maybe acorgihouse will give you some advice. She’s the one that got me fixed up on the simple stuff I do. I think she’s got quite a bit of experience with SV.Comment
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If it's thinly sliced it would make some great fridge jerky (no cure, store leftovers in fridge IF there are any). I did a test a while back turning leftover london broil into jerky was quite surprised with the results.Comment
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