How do I convert a traditional roast or braise recipe to sous vide cooking?

Question

How do you convert a traditional roast or braise recipe to sous vide? Get the basic principles for adapting your favorite recipes to this method.

Answer 1

To convert a roast or braise recipe to sous vide, seal the meat with aromatics in a bag, cook at a precise temperature for an extended period (often 24-72 hours), then sear for a flavorful crust. This results in incredibly tender and evenly cooked meat.

Detailed Explanation:

Converting a traditional roast or braise to sous vide involves adapting the cooking process to leverage the benefits of precise temperature control. Here's a step-by-step guide:

1. Choose Your Cut of Meat: Select the cut you would normally use for roasting or braising, such as chuck roast, brisket, short ribs, or pork shoulder. These cuts benefit greatly from the long, slow cooking process of sous vide.

2. Prepare the Meat: Trim any excess fat from the meat. While some fat is desirable for flavor, too much can render out and create an unpleasant texture.

3. Season and Bag: Season the meat generously with salt, pepper, and any other desired spices. Add aromatics such as garlic, herbs (thyme, rosemary), and vegetables (onions, carrots) to the bag. A small amount of liquid, like beef broth, wine, or even just a tablespoon of olive oil, can help with heat transfer and flavor infusion. Vacuum seal the bag to remove as much air as possible. If you don't have a vacuum sealer, use the water displacement method with a zip-top bag.

4. Sous Vide Cooking: Set your sous vide immersion circulator to the desired temperature. For tough cuts, a lower temperature (around 135°F/57°C for medium-rare to medium) and a longer cooking time (24-72 hours) are ideal. For more tender cuts, you can use a slightly higher temperature and shorter cooking time. The exact time and temperature will depend on the specific cut and your desired level of doneness. Refer to a sous vide cooking chart for specific recommendations.

5. Finishing: Once the sous vide cooking is complete, remove the bag from the water bath. Take the meat out of the bag and pat it dry with paper towels. This is crucial for achieving a good sear. Sear the meat in a hot skillet with oil or butter, or use a broiler or grill, until a deep brown crust forms on all sides. This step adds flavor and texture that sous vide alone cannot provide.

6. Rest and Serve: Let the meat rest for a few minutes after searing before slicing and serving. You can use the juices from the bag to make a sauce by reducing them in a saucepan.

Pro Tip:

When searing, ensure your pan is screaming hot and use a high-smoke-point oil like avocado or grapeseed oil. Don't overcrowd the pan, as this will lower the temperature and prevent a good sear. Sear in batches if necessary.