Sous Vide CHUCK ROAST Steak Experiment
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- Опубліковано 30 кві 2017
- I try to make the most tender chuck roast in the world on this video. I did a Brazilian experiment on this cook. While I was in Brazil a good friend of mine used pineapple juice to tenderize the meat, and on the grill that worked great. So, on this video I tried to do the same thing sous vide. I got 2 chuck roast and cooked them in 2 different ways. One steak was the control and the other I called the pineapple steak. I hope you enjoy this video and enjoy this experiment. Love you hear what you think about this cook, please leave a comment below.
Do you know to how took the best chuck roast ever?
If so I would love to hear from you, please leave a comment below and teach me the best way you cook these affordable piece of meat. If I use your recipe or style I will make sure to give you full credit on the cook. Look forward to hearing from you.
INGREDIENTS USED FOR CHUCK ROAST COOK
* 2 Chuck Roast Steaks (Total of 6.64lbs)
* Salt to taste
* Pepper to taste
* Fresh Garlic
* Organic Thyme
* Salted Butter
How to make chuck roast my style... lol
Watch the video... hahaha... :-)
P.S. Look forward to your tips
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. - Навчання та стиль
The evolution in production quality is crazy. Glad to see how much success this channel has had.
I’ve never watched an old guga video until now - crazy difference!
Dude I remember watching this waayyyy back when it came out... I came back because I miss mamao haha, he's not on too much anymore.
Guga, can you start doing updates for videos like this one, please 🙏
I would really enjoy your take on how to cook a proper chuck roast sous vide 7 + years later...
I absolutely love all your videos and your knowledge. Don't take this the wrong way ❤
I do mine at 131 for 48hrs. Absolutely wonderful.
Thank you I was wondering why he picked 140 , seems over done...
You think 125 for 48 would be good?
@@kindpanda1075 will be rare.
I love that even in the older videos guga ALWAYS puts me in a great mood
Mom used to dump a package of Lipton onion soup (dry) over the chuck, wrap it tightly in foil and slow cook at 225 degrees for hours. Pretty darn tender, tasty and best of all extremely easy. Add herb of choice like rosemary or thyme for more herby flavor
i love u guys. u guys dont talk crap and take advice from viewers. respect
Thanks for the experiment, glad you did it with a control. I am doing one traditional starting tonight.
Crazy how less energetic everyone is. You can definitely see a major improvement in their new videos!
Cuz they’re making bank now
Tyler St Aubin i kinda miss the old vids
Money makes everything better
Guga on sedatives
@@duckman5849 Except corruption.
I have followed your recommendations a few times now. Excellent!!!! Chuck roast was great
Love your “experiments”!
Seus videos, seu canal, estão, cada dia, melhor e melhor. Muito Obrigada! Adoro !
Parabéns, continue, logo se vê que voce Ama o que faz e faz por Amor. O resultado, será , sempre, o Sucesso!
Obrigadao, abracos a todos meus amigos brasileiros.
I cut a chuck roast into steaks and did a 24 and 72-hour test at 130F. 24 hours was still too tough and 72 hours was pretty tender but noticeably drier. I recommend a 48-60 hour cook and sear on a piping hot cast iron skillet.
Yes sir
Helpful tips as always, thanks guys!
Thanks, appreciate the support.
Googa hada broken wall plate in the back. I love how far hes come. It makes me appreciate his video even more so
I smoked my roast for 3 hours before sous vide. came out great. i also use an extra smoke generator, the metal cage stuffed with pellets, to help put more smoke in the chamber with out the excess heat. salt/pepp/garlic pwd/ and a bit of Red Wine, some cabernet i had laying around. came out fork tender and i used the dripping to make a nice sauce with it. i enjoy your channel, lots of great ideas. Thank you guys.
Enjoyed this test. Thanks for sharing nd this is good to know.
+Aristocob thanks buddy
Great experiment and honest review! Thanks for the information.
+bendspot thanks 👍👍👍
I agree that the temp is too high. I like my beef med rare, and it might be the light, but your chuck roast looks borderline med well.
Good video my friend. Interesting results for sure. As always. keep them coming and love your work!!
+Jspell we have all been talking about you in the office my friend. We were all like what happened with our friend JSPELL. Great to hear from you. 👍👍👍👍
Another great vid!
A great for first-time sous vide-rs
I just love your program. This is Mark from Cape Town South Africa
multi purpose everything! lol me too, utilitarian at heart!
OMG This look Yummy Yummy.
Dope thanks!
sous vide scissor..so tender it fell apart
hahahhaaa..
Sous Vide Everything love your channel! suscribed
Lan Chiau omg))
The one with pineapple is more tender because pineapples have an enzyme called bromelain, it's a great meat tenderizer. Also great for your joints. Similarly papaya has an enzyme called papain, which does exactly the same thing. A lot of companies used them both in their tenderizer mixes. I made a mead and pulled it early to tenderize some meat, and it was amazing.
Be sure to use FRESH pineapple, since the cooking used with canned versions will destroy those tenderizing enzymes.
I only use fresh products. No cans, nothing frozen!
salmon19 yep! Fresh pineapple is my favorite!
Another good video. I always enjoy them. I did a chuck roast around that size maybe a little thicker. I cooked it for 48 hours. It was tender but I thought a little dry also. Seared mine when it came out in cast iron with garlic, thyme butter baste. Hopefully get a different perspective on chuck roast in the comments. Thanks for the video
Eric, thank you so much for the support, I appreciate that. I wanted this to work so much. But chuck roast is not prime rib lol. I hope I get a great amount of comments to make an awesome chuck roast, I really want this chuck roast to shine as its affordable for everyone to give it a try. Thanks for the reply and support.
i do this a couple times a week. 134 degrees for around 10 hours. amazing.
loved your spook ears at intro to video
Sensei Guga, I think I'm going to try this one!
Your videos have gotten downright fancy! Keep up the good work, my friend.
lol, fancy sounds like a fancy word. Thanks brother.
Ha. Check out the videos now! This seems so low budget compared to the new ones.
I coincidentally just made a 6lb chuck this weekend following the chef steps method. Turned out sublime! I normally am not a chuck fan at all but it turned out nearly prime rib tender. Served with a bit of au jus as well as horseradish sauce
Nice, but you did the whole roast right? not like steak like me.
I agree what Kyle says. I cooked hundreds and hundred of pounds of prime rib in a prime rib oven and I can't tell the difference.
yes I agree, a whole roast will come out totally different than steak. These were steaks and I might do a whole roast in the future.
I do Chuck Roast at 134 for 20 hours. Just use kosher salt, pepper, and garlic. I sear it on hot cast iron for a minute, flip. While 2nd side sears, put butter on 1st side. Flip again after 1 minute, sear 1st side in butter 30 seconds while putting butter on 2nd side. Flip and 30 seconds on 2nd side with butter. Slice against grain and dip in juice poured out of bag. Excellent texture. Not very juicy, but not dry either. 1st couple of times, I did them at 131, but it tore up my stomach (I presume that's because it's a long cook just at the edge of danger zone...I do steaks at 129 for 2 hours and no issues). Moved up to 134 and all was good! It's my go to cheap meat now...Local grocery store puts it on sale at ~$3.49/lb every couple of months, so I buy a few at a time. I'll season and vacuum bag them all at once. Throw one in water bath, and the rest in the freezer. Last one I cooked, I put in the water bath while still frozen, and it was quite good. :) Serve with mashed potatoes and steamed broccoli & carrots (I steam them together).
I love chuck. It's second only to sirloin (which I like more than anything else I've had, and I'm weird like that).
I grill it on the fire for around an hour slowly.
Finally, salad. Most times I have my meat & maybe potatoes, but the wife is always hounding me about eating greens, & not just the small chopped chives I sprinkle on. LOL 😂
Chuck roast makes great bbq beef sandwiches... smoke, sous vide, then over hot coals. Then chop and mix with your favorite sauce. “It’s Amazing”
I recently ordered a 5 rib bone-in ribeye which my butcher cut into steaks with a thickness of 1.6 inches each. He also gave me the 3 rib bone-in chuck section also cut into steaks of 1.6 inch thickness. All the cuts were sous vide'ed with salt, pepper & garlic salt for 2 and a half hours at 55 degrees C (131 degrees F).
Once done, patted them dry. removed the bone from the Chuck and seared over very hot lump charcoal. The chuck and the ribeye was amaaazing! I did finish the steaks off in a pan with butter, fresh garlic and fresh thyme. Wow!
You cray cray Brazilians !
Perhaps the beef bullion with the pineapple roast like you did with the old steaks. Great video as always!
try it with fresh pineapple. I was told the canning process denatures the enzymes in the pineapple that tenderize meat.
Try it with fresh pineapple and you'll see an even bigger difference. Canned pineapple has lost much of its enzymes, the canning process breaks them down.
👍👍👍
+1
Active bromelain in fresh pineapple juice would give you even greater tenderness.
I find that pineapple while it makes it tender makes the texture of the meat mushy
@@DixonUrFace Maybe marinate it for a shorter time?
Plus the acidity of the juice causes the juice to take a metallic texture.
That beer placement though
Great Video.. Interesting turn out.... I made your country ribs wrapped in bacon and also your carne asada flank steak, both was outstanding thank you for doing theses videos....
Thanks Ted, I appreciate the support. Glad you like the country ribs and carne asada... Always great to hear from you.
Marinate in pineapple juice AND teriyaki, for chuck (tender) roast or especially for something like a London broil (which is from the tri-tip/sirloin cap, NOT a piece of round. Never let anyone convince you that round steak is London broil) and you've never put anything better in your mouth. Grill up some pineapple rounds, along with. Ya, buddy.
And the bottom posts are correct. You took it to med-well, stop at 131-2 (tops) and a longer soak.
That, combined with my marinade above and you're golden.
Everyone is saying to lower the temp but i think it's fine, cuts like this arnt suppose to be like a steak. your timing however needs to be at least 36 hours. The issue is that fat breaks down at 130-140 but collagen turns to gelatin at closer to 165. This happens at lower temps as well but much slower. So you should get a nice amount of collagen breakdown after 36-48 hours. Another thing that I've noticed is that light smoking in the bbq for an hour or two(one side lit with wood chips and meat on other side) comes out consistently better than searing with torch/broiler with every sous vide meat I've tried.
very interesting take, I think you might have something here.
here i go again, back to the same video to rewatch :) .
I made the ChefSteps recipe for chuck roast last Christmas dinner, and it was AMAZING! 140 is definitely too hot for my tastes, I went with the Chefsteps recommended 133 F (medium, not med-rare, not med-well, just a perfect medium), with the herb crust, and au jus made from the cooking juices. Turned out perfect, I served it with duchess potatoes, roasted fall veggies and burgundy mushrooms with the au jus poured over the whole plate. (mouth started watering for that meal as I was typing this out lol)
I have to give that a try. I will for sure look into it. I dont have an option to make the sauce, do you think it will still come out good with no sauce?
Yeah it's definitely still good without the sauce, although when you make the herb crust you finish it it the oven, I'm not sure how well the crust would hold up to the Searzall as I don't own one (in theory it should work fine). you should make it a video if you try it so we can know if it works :)
+Alex Chung I am going to study it. If I make it for sure a video will come out of it. Thanks for the tip 👍
I just did an 8 lb roast at 129 for 48 hours. It was phenomenal! Medium rare and you could cut it with a butter knife.
I can guarantee you cooked a whole roast not steaks like I did on this cook right? Whole roast is totally different and should have much better results. I am thinking about trying it.
I did mine at 133f for 48 hours. It was on the small side, around 2.5 lbs. Coated with Accent (MSG), Kosher Salt, Black Pepper, Worcestershire, Dried Thyme, Garlic Powder, Paprika. Rubbed canola oil into it and then seared on a gas grill around 575f for about 2.5m per side. It was phenomenal man, like prime rib. You have to try it with a lower temp and longer cook time, for sure!
Wow that is awesome I might give it another go.
12 hours at 139, Tony Chachere's more spice - liberally, garlic salt, smokey Montreal steak. F'n amazing! Also tenderized before hand literally by hand (punching) !
Hey Guga, have you tried dry aged whole chuck roast or steak. Would be interesting to see if it’s going to be worth while doing it.
Hi, You have done a lot of Sous Vide videos. Thank you. And they have all been very persuasive and entertaining. Everyone appreciates the professionalism and scientific ways you have made your arguments. However there is one method you have not put to the test. The most obvious one. That is .... Is a steak cooked on Sous Vide better then a steak NOT cooked on Sous Vide. I think the manufacturers of Slow-N-Sear may even argue that the slow and Sear is better then a Sous Vide machine. What do you think? Would be interested to try a three way: 1. Sous Vide then sear. 2. Slow-n-sear 3. Tenderize and sear (using raw papaya).
So after your butter vs. no butter, will you be re-doing this experiment?
Try chuck tender steak sous vide. Prepare it like a filet. Keep seeing them in the grocery store ad. Would love to see the Guga treatment. Thanks brother!
I'd like to know what the difference is if you sear it before sous vide vs after
The liquide you poured off i use. My recipe is this. After cooking off the meat i set it off to cool off in a large pan i set the liquide. On medium high i cook 2 large onions. Cook till translucent all black pepper and salt to taste. Shred roast to angel hair pasta consistency. Add beef bullion. And still in cornstarch and water solution to thicken a little. Serve over toast or biscuites. Best way to eat roast. You must try it.
maybe i should try cooking chuck roast im just always scared to leave my machine on that long when im not home but man it would be good looked juicy also
so what do u guys use the beef juice for, you always put it in a bowl.
Try the same experiment, but cook them at around 130 for three hours and see if the pineapple makes a bigger difference. I suspect that the long cook time might have been a larger factor in the tenderness of both.
Hi - What is the brand and size of the container and lid you are using?
So, I've seen a bunch of videos about using massive amounts of salt to tenderize steak before cooking it, and washing it all off like you do with the pineapple juice. I've done it myself, and the results are pretty impressive. I'm wondering... salt-marinaded steak vs. normal steak done sous vide?
(FYI, you're supposed to use kosher/rock salt, both sides, and give it 15 mins per 1/4 inch at room temperature)
If you don't do it, I will. :) Love the channel btw.
Thanks I will look into it.
Have you tried injecting wagyu tallow after the immersion bath before searing?
Hey my go too beers!!!
these are the OG Guga videos
What is the device you use to sear it? Where can I get one?
Good roast video even though I have always had roast with a gravy so not sure which version would make a better gravy. Any reason for not going with a lower temperature?
With gravy might be much, much better, but we dont have that option in the office. The reason I tried 140F is because I thought it would had given a steak like texture which it did, but you might be right. Maybe it would be better at lower temp.
We treat chuck just like any other piece of beef. Lower your temp to 130 and don't cook it so long. Don't think of it as a roast but treat it like a steak and it's... Amazing! We've even sliced a chuck roast in half making two steaks and grilled them, that's pretty awesome as well.
But is it tender?
What scissors did you have there? I didn't see them in your description? I'm in the market for some like that.
At 140°F, muscle fibres in meat start squeezing out the juice. By marinating the steak in pineapple juice, which is sour, the structure of the meat was already compromised before cooking it. This is most likely why it lost more juice, resulting in less flavour.
For more information: www.scienceofcooking.com/meat/slow_cooking1.htm
When cooking Sous Vide, does cooking longer make a tough piece of meat more tender? If so, I would like to see 2 chuck roasts or 2 briskets cooked Sous Vide both at 133f, one for 12 hrs - the other at 48 hrs.
I can tell you from personal experience that 24:hrs does not yield the same tenderness as say 30-48 hrs. A note
After 48 hrs the consistency may change.
Silly question, Guga? What if you sear FIRST, then sous vide it?
I want to send you guys some dishes!
Hello, from guga foods I'm here now.
Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Please make it at guga foods! Thank you so much! (42nd comment on SVE)
Canned pineapple doesn't have the enzyme bromelin that is in your clubhouse marinades. It has been cooked out because of the canning process. Fresh only. Love his videos. My meat budget has dropped and the results are amazing.
awesome vid as always. i want to try this but marinade the steak in something else after washing it, maybe soy and ginger...
It works really good in the BBQ done it many times. Thanks for the support.
Not sure if you still look at comments from older videos, but do you think adding all that butter ruined the potential flavor there? I noticed your butter experiment wasn't until about a week later (at least in terms of upload date). I'd be curious to know how this turned out without the butter, but then again, it's still chuck roast.
i miss when you guys were together
respect.
Thanks brother.
What was that green stuff in the bowl.
What kind of kitchen torch is that?
You should do a video with Chuck Eye Steak Cooked for 6 hr. Temp @130ºF
Let’s do it!
you've done the butter and garlic experiments... ever think of redoing the other experiments to see if there are different results
Cool video, not what I thought it would be but cool anyways.
I cook my chuck roast just like a texas brisket. no complaints!
Guga! Por favor, meu amigo, você pode incluir temperaturas em graus Celsius? Muito obrigado!
C=(F-32)/9*5
For a variant on the chuck roast, freeze a cup of apple cider (non-alcohol) in an ice tray,. Pack the chuck roast with mix of dk brown sugar, smoked paprika, coarse salt, garlic, rosemary, and red pepper. dump the cubes in the bag then add the roast. cook as normal then sear.
From 0:20 to 2:23, what’s the name of the soundtrack?
I don't have sous vide, but this is my chuck roast "steak" cheat:
Find a pretty well-marbled chuck roast. Hit it with the meat mallet or jaccard a bit. LIGHTLY season with (seasoned) salt and pepper or your favorite steak seasoning. Coat the roast, both sides with a 50-50 mix of mayo and mustard and let it marinate for up to 2 days. Slow-roast at 225* until it approaches med-rare then sear it off until desired temp. Slice thinly against grain for tender and tasty results. Ribeye flavor for 1/3 the price.
Where do you get your cooking times from. I have the Anova and I'm learning about cooking times here and there from different sources. 24 hours seems excessive. Is there a reason why so long. Some sites say that overcooking Sous Vide can make things fall apart and be mushy. Is that what you're after, to make a tough piece of meat relax as much as possible? Any help or advice would be appreciated.
It's all about the cut. 24 hours is great for a chuck because the chuck is a heavily used muscle, so it is much tougher. The chuck will be cooked after a few hours, but the longer time guarantees breakdown of the muscle fibers. Other cuts only need 30 minutes to an hour based on the muscle.
What kind or torch do you use to sear the meat??? looks great!
Its called a Searzall torch head. They are about $75 on Amazon.
Another great video! Could you try duck next?
will be making that real soon.
Why sous vide for so long?? I just picked up a chuck roast and gonna dry brine it then put in the sous vide before work tomorrow morning if it needs to be in for awhile, normally I only leave steaks in the water bath for 3-4 hours .
curious
I did sous vide buffalo chicken wings last night, finishing them off in a 425 F oven. Meat was incredibly tender and separated from the bone easily, but skin texture wasn't great. Searzall or batter and deep fry next time to finish?
100% deep fry, searzall will not crisp up the skin. Let me know how it turns out.
Try just baking them for an hour at 375 and then broiling them, no need to sous vide wings or thighs.
Have you ever used orange juice as a marinade? I haven't tried anything sous vide with OJ marinade, yet. I just got my Chef's Steps machine. I do use the OJ on skirt steak and flat iron steak and the citric acid breaks down the connecting fibers and collagen overnight.
I like the fact that you can cook the meat less than well done with sous vide and still get a tender result. Thanks for the video!
Yes I have, check out my carne assada video (link Below) that has a marinate that you will enjoy. Thanks for the support.
Carne Assada: ua-cam.com/video/NYaxxBAIrok/v-deo.html
Thanks for the link. I am going to watch it now.
I watched that video some time ago and forgot the marinade you used. My brother in law just lost his mother, last week. My mother passed away in 2009. We are having the family together to celebrate their lives this Mother's day. I have decided this is what I am going to make. Thanks for the reminder.
+Keith I am sorry for your loss brother. Hope you find some comfort in this get together. Food always bring families together and help celebrate our loved ones.
Thanks, brother. My family mourns very little. We have parties and celebrate the life we had with the person who passed. God bless you for your sentiments.
Doesn't cooked (canned) pineapple not have the same effect as fresh pineapple? The enzyme inside denatures at higher temperatures.
How do you use pineapple juice for marinating meat to use on an open grill like you mention in the video? Is it just a marinating method? Do you still wash all the pineapple off after the meats had its little soak?
Also god damn tell me where you got that blowtorch! It looks GLOWING!
You could use the vac seal to marinate quicker. Just re bag the meat after marinating. You could also use the vac seal containers that seal off of the food saver tube. This imparts the marinade but doesn't waste a bag.
+Wes Joyce 👍👍👍
I use these all the time as normal to eat steaks xD they're so good I just pan sear them to rare status and chop them up lol
Serve them with at least a splash of reduced juice.
A hunk of butter helps too.