Authored by Doug Baker

So you have a sous vide immersion circulator but not sure how to get more use out of it?

 

? One thing that you can use sous vide cooking methods for is to take a traditionally tough cut of meat and make it more tender as you can cook it longer to allow connective tissue to break down more than it would in other methods.

 

I used two rump roasts here for sandwiches for a party.

 

A rump roast has minimal fat and is susceptible to drying out easily if you overcook it.

 

I heated up the water bath to 133 degrees and placed the roast in.

 I let it cook for 48 hours in the water bath.  I then removed them, and used my meat slicer to make thin slices of the roasts. 

)  I then placed the slices into a crockpot and poured over it a flavorful beef flavored broth.

 

 

) Our recipe for au jus or the blade sandwiches are great options. Then we placed them on bread with some provolone and any other accoutrements you enjoy (I like a horseradish sauce personally).

 

Ummmmmmm GOOD !