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I've got a sauerbraten pickling now, using a bottom round roast. Considering doing it in the SVS at like 134 when it's ready. How long should it go? Further, I'm thinking about just cooking it in the cure, I have it all in a gallon ziplock right now, and it's sealed up nicely with no air. Any reason this would be a dumb idea?
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Jan 29, 2014 09:20
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| # ¿ Apr 28, 2024 21:16 |
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I'm just cooking for me so I think I'll do an experiment... Cut it into thirds, cook one in the schlemmertopf my dad got me for Christmas, one sous vide normally, and one sous vide still in the marinade. Sauerbraten  !
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Jan 30, 2014 02:55
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Trip report on sous vide sauerbraten: Cut the bottom round roast into three pieces after pickling, roasted the middle part in my Schlemmertopf last night. It was good, but I could have gone 3-4 hours instead of the directed 2 in the Schlemmertopf manual. Water bath at 136 for 24 hours, one end in some marinade, one end dry. Results: Marinaded water bath version is tougher than all the others, and the marinade flavor is too strong overall, permeating the whole piece of meat. I imagine this is vinegar+protein+heat Plain water bath version is the best, but an additional sear after it comes out would be best, I think. Definitely the juciest overall. Schlemmertopf version was a relatively close second, but a bit dryer (still moist compared to other sauerbratens I've had), and like I said, should have gone another hour or so.
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Feb 2, 2014 03:26
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