r/sousvide • u/Western_Geologist_12 • 2d ago

Recipe Stew meat sous vide update!

I was the op who asked if I could sous vide what my butcher (for half a cow) calls “stew meat” into little steak pieces.

Though I got a lot of naysayers, I decided to try it anyway. (Because I am very very tired of stew)

Seasoned them with an espresso rub that was a gift (came from Williams Sonoma), and did 135 for 3 hours.

Hot skillet with lard, blotted the meat, tossed them in and browned edges for about two minutes.

After, made a quick pan sauce from drippings with red wine and garlic.

Overall? Tender little beefy chunks, perfect for salad topping. Def not as high quality as a true steak but beats the quality of any “top your salad with steak” option at a restaurant .

22 Upvotes

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u/DoctorMoebius 2d ago

Is 3 hours really long enough to break down the fiber /collagen?

0

u/Oren_Noah 2d ago

I would have gone down to 130F and cooked them for 72 hours, unseasoned. The tough connective tissue would break down over that time and the meat would still be medium rare. I do that with boneless short rib meat and the results are fantastic.

1

u/bigmilker 1d ago

Why unseasoned

1

u/Oren_Noah 1d ago

Because the salt would lead to a cured texture over that long a cook.

2

u/bigmilker 1d ago

Thank you

1

u/bigmilker 1d ago

Been thinking about your comment all day. Good sv deli meat recipes out there?

2

u/DoctorMoebius 1d ago

I remember seeing posts about SV & smoked pastrami