Simplest recipe ever. Rump roast, keep all the juices, vacuum seal, put in at various temperatures (still experimenting). I've been experimenting with different temperatures to taste the beef at all levels of doneness. While it was not my favorite of the sous vide options, I will say two days at 58° was the first time I've ever actually enjoyed it well done, as it was still tender. Only reason I tried it that way, Little Wallaby prefers it as charcoal, so well-done was a compromise.
Actually, I am thinking of getting a second stick and cambro, so that she can have hers whatever temperature she likes, and I can set it for a more proper temperature of 48° or 49°.
I am still enjoying the naked meat at this point, and seeing what it is without a recipe. However, I'll be looking for recipes shortly. Just one thing - no sugar. I see sugar on something and I'm like...
For Christmas we did a three-pound ribeye and some lamb, med-rare to keep others happy. We really need two sticks. With no aromatics, no spices, nothing but the meat in the vacuum-sealed bag for nine hours. It was amazing.
Well, you know. Amazing for being overcooked more than rare.
At least it wasn't
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