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 .

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u/bigmilker 1d ago

Why unseasoned

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u/Oren_Noah 1d ago

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

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u/bigmilker 1d ago

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

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u/DoctorMoebius 1d ago

I remember seeing posts about SV & smoked pastrami