Sous vide is excellent for tough cuts like brisket and chuck roast. The long, slow cooking process tenderizes the meat beautifully.
Sous vide involves cooking food in a temperature-controlled water bath. This precise temperature control is particularly beneficial for tough cuts of meat. These cuts are typically high in connective tissue (collagen), which can make them chewy if cooked using traditional methods.
When cooking tough cuts sous vide, the low and consistent temperature allows the collagen to break down into gelatin over a longer period. This gelatinization process results in incredibly tender and moist meat. For example, brisket, which is notoriously tough, can become melt-in-your-mouth tender after being cooked sous vide for 24-72 hours at around 135°F (57°C). Chuck roast benefits similarly from a long sous vide cook.
While sous vide can also be used for tender cuts like steak or chicken breast, the benefits are most pronounced with tougher cuts that require significant tenderization. The precise temperature control ensures even cooking and prevents overcooking, which can be especially important for lean cuts. However, for maximum impact, focus on using sous vide to transform those budget-friendly, tougher cuts into culinary masterpieces.
Always sear your sous vide cooked tough cuts after the water bath to develop a flavorful crust. Use a hot skillet, grill, or even a kitchen torch for the best results. Pat the meat dry before searing to ensure proper browning.