UPDATE: My “no trash cuts, only trash cooks“ theory of culinary worthiness continues to gather evidence. Top round, sous vide at 131°F for 10 hours, and then seared in ghee, with black pepper and garlic confit gravy. - ThreadSky

ironspike.bsky.social • 18 hours ago

UPDATE: My “no trash cuts, only trash cooks“ theory of culinary worthiness continues to gather evidence.

Top round, sous vide at 131°F for 10 hours, and then seared in ghee, with black pepper and garlic confit gravy.

Comments

truevillainy.bsky.social•18 hours ago

Love this

redrook1.bsky.social•16 hours ago

I like doing chuck roat like this.

Also, not enough people do london broils. Those rock when done well.

sofajustice.bsky.social•18 hours ago

Truer words! I've turned shitty stew meat into one of the best cuts I've ever had by sous videing the fucker.

rettopnoj.bsky.social•18 hours ago

Looks amazing, I'm surprised 10 hours was long enough!

raymitchell.bsky.social•18 hours ago

Prince wrote a song about this (well, not this version).

https://youtube.com/watch?v=31XaNLbBlTA&feature=shared

thejono.bsky.social•18 hours ago

Marinade in the sous vide bag?
Or any other pre prep?

ironspike.bsky.social•18 hours ago

Lots of salt and pepper, onion powder, garlic powder, and rosemary.

tamzen.bsky.social•18 hours ago

Amen. Low and long is a great way. I love anything that gets braised all day.

brainmilkshake.bsky.social•16 hours ago

Oh my goodness. Can they show this on here? It feels wrong looking at something so wanton while I'm at work, oh well 🥩

asecrettome.bsky.social•17 hours ago

📌

harebrained.bsky.social•15 hours ago

I'm inspired. I'm gonna try this, this week.

12milegeo.bsky.social•16 hours ago

Looks good.

oinky-mcstoinky.bsky.social•3 hours ago

Oh my 👀

scottsrobots.bsky.social•18 hours ago

Yum

erikgunderson.bsky.social•17 hours ago

This is the way

everythingmachine.bsky.social•18 hours ago

Ribs and wings became celebrated parts of the American culinary tradition because slave masters gave their slaves the so-called “trash cuts”

lilbre99.bsky.social•17 hours ago

Ooooooooo, if you left that top round in the sous vide for another 12 to 16 hours you'd have amazing slices for roast beef sandwiches or French dips!

azurekicks.bsky.social•18 hours ago

Ooooh that looks good! So 10 hours you say?

spanky2345.bsky.social•18 hours ago

Dayummmm 🥲

ringel.bsky.social•18 hours ago

You had me at “seared in ghee”.

luchalutra.bsky.social•18 hours ago

Looks great! I just picked up a prime pork roast, couple lbs, cause I am going to try to make carnitas out of it. A good butt and shoulder just haven't graced my local markets in a while (Would probably have to get it from a butcher at this point).