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Sous Vide Sirloin Roast
The centerpiece roast for Vrghr's Christmas feast this year.
Normally, wuff would use a Ribeye roast, either boneless or bone-in. Unfortunately, Vrghr left off purchasing his ingredients too late, and the market had sold completely out of all the ribeye cuts, and of most of the other high-quality roasts.
Wuffy settled for a Sirloin, but was a bit concerned as it is a tougher cut of meat, though with excellent flavor.
Sous Vide to the rescue!
Letting meat remain in the water bath for longer time allows the proteins to start breaking down, tenderizing the cut. So Vrghr let this roast run overnight at 130 degrees, and took it out about 30 hours later. Long enough to tenderize it somewhat, but not so long that it started getting mushy.
A sear in a 500 degree oven following the Sous Vide session, and the result was a roast that was chock-full of flavor, and got compliments from everyone at the table on how literally fork-tender it was!
This method also has the advantage of being next to zero attention needed from the cook. Allowing you to spend time with family, or preparing other side dishes (like your Yorkshire Puddings!).
Ingredients:
~5lb Sirloin Roast
Canadian (Montreal) seasoning
1 gal (or larger) zip-top bag
Sous Vide appliance
Directions:
The day before the meal.
Set your Sous Vide for 130 F.
Sprinkle a generous coating of Montreal (Canadian) seasoning over all sides and ends of the roast. Pat it in
Place the roast in the bag and remove the air, either by vacuum or immersion technique
Submerge the roast in the water and allow to heat overnight, for 24-30 hours
Remove the roast from the bag (save the juices for a gravy) and pat it completely dry with some paper towels
Set your oven to 500 or as high as it goes. Place the roast, fat side up, on a baking sheet or foil pan. Sear in the hot oven until nicely brown, about 15-20 minutes
Remove and cover with foil. Allow to rest at least 10-15 minutes (while you make your Yorkshire puddings). Plate, and slice thin slices across the grain
Serve with a sauce made from the drippings, over Yorkshire pudding (see wuff's recipe for non-traditional Yorkshire pudding here: http://www.furaffinity.net/full/15319654/ )
!DEVOUR!
Normally, wuff would use a Ribeye roast, either boneless or bone-in. Unfortunately, Vrghr left off purchasing his ingredients too late, and the market had sold completely out of all the ribeye cuts, and of most of the other high-quality roasts.
Wuffy settled for a Sirloin, but was a bit concerned as it is a tougher cut of meat, though with excellent flavor.
Sous Vide to the rescue!
Letting meat remain in the water bath for longer time allows the proteins to start breaking down, tenderizing the cut. So Vrghr let this roast run overnight at 130 degrees, and took it out about 30 hours later. Long enough to tenderize it somewhat, but not so long that it started getting mushy.
A sear in a 500 degree oven following the Sous Vide session, and the result was a roast that was chock-full of flavor, and got compliments from everyone at the table on how literally fork-tender it was!
This method also has the advantage of being next to zero attention needed from the cook. Allowing you to spend time with family, or preparing other side dishes (like your Yorkshire Puddings!).
Ingredients:
~5lb Sirloin Roast
Canadian (Montreal) seasoning
1 gal (or larger) zip-top bag
Sous Vide appliance
Directions:
The day before the meal.
Set your Sous Vide for 130 F.
Sprinkle a generous coating of Montreal (Canadian) seasoning over all sides and ends of the roast. Pat it in
Place the roast in the bag and remove the air, either by vacuum or immersion technique
Submerge the roast in the water and allow to heat overnight, for 24-30 hours
Remove the roast from the bag (save the juices for a gravy) and pat it completely dry with some paper towels
Set your oven to 500 or as high as it goes. Place the roast, fat side up, on a baking sheet or foil pan. Sear in the hot oven until nicely brown, about 15-20 minutes
Remove and cover with foil. Allow to rest at least 10-15 minutes (while you make your Yorkshire puddings). Plate, and slice thin slices across the grain
Serve with a sauce made from the drippings, over Yorkshire pudding (see wuff's recipe for non-traditional Yorkshire pudding here: http://www.furaffinity.net/full/15319654/ )
!DEVOUR!
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 1280 x 1108px
File Size 3.91 MB
Vrghr's Sous Vide machine has been one of this wuff's better acquisitions. It has a lot more applications than wuff originally anticipated, and has been a HUGE benefit for meals like this one, and special events at work.
They aren't practical for everything, but in their area, they are wonderful!
This wuff thinks you'd really enjoy having and experimenting with one. Sorry that the "porch pirates" made off with your original order!
Oh, and a lovely YouTube channel for LOTS of recipes, along with experiments to see what technique works best (like adding or not adding butter to a steak in the sous vide), is Sous Vide Everything. They're quite a group of characters, but they make yummy foods!!
They aren't practical for everything, but in their area, they are wonderful!
This wuff thinks you'd really enjoy having and experimenting with one. Sorry that the "porch pirates" made off with your original order!
Oh, and a lovely YouTube channel for LOTS of recipes, along with experiments to see what technique works best (like adding or not adding butter to a steak in the sous vide), is Sous Vide Everything. They're quite a group of characters, but they make yummy foods!!
Glad to hear it! It is indeed a wonderful boost to the spirits!
Nice that Sirloin isn't as expensive as some other cuts, too. This technique also works with even cheaper cuts, but you need to let them spend more time in the sous vide, depending on how tough they start and how tender you want them. Other than that, everything else remains the same.
Wuff did this with a lowly Chuck Roast, and let it spend nearly 3 days in the heated water. Turned out almost as tender as tenderloin. But with all the flavor that chuck is known for. Great to know when you're counting pennies but still want a lovely meal.
Nice that Sirloin isn't as expensive as some other cuts, too. This technique also works with even cheaper cuts, but you need to let them spend more time in the sous vide, depending on how tough they start and how tender you want them. Other than that, everything else remains the same.
Wuff did this with a lowly Chuck Roast, and let it spend nearly 3 days in the heated water. Turned out almost as tender as tenderloin. But with all the flavor that chuck is known for. Great to know when you're counting pennies but still want a lovely meal.
!O.O! *reaches out an turns the camera away from the roast* Sorry kiddies but what happens next ta that roast is a bit too graphic so ya may wanna look away *audiences winces an shudders as voracious sounds grow louder... then I pass Deadpool some change fer swipin' his 4th wall break joke* ;)
In simplest terms, a Chimichonga is just a burrito that you've tucked the ends in, and either deep fried (traditional) or baked ("lighter"). Most are served with some sort of sauce on top, and occasionally cheese or sour cream.
An Enchilada is a similar beast; basically a burrito (or a casserole full of them), baked with a special sort of sauce (and often cheese) on top.
Wuffy has definitely made some YUM burritos and enchiladas, but hasn't fried them up as a Chimi yet. Might just need to do that soon! *grin*
An Enchilada is a similar beast; basically a burrito (or a casserole full of them), baked with a special sort of sauce (and often cheese) on top.
Wuffy has definitely made some YUM burritos and enchiladas, but hasn't fried them up as a Chimi yet. Might just need to do that soon! *grin*
!O.O! O... MG! ya mean yer lil'browuffy might'a inspired ya ta try yer masterful paws at makin' yer first chimichonga?!?! *does another Deadpool 4th wall break an turns ta the camera* Ok kiddies y'all know what this means... buckle up then rub glue on yer feet b'fore ya put'cher socks on!
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