On Sunday, August 18, 2019 at 2:32:43 PM UTC-10, ImStillMags wrote:
> On Thursday, August 15, 2019 at 7:39:09 AM UTC-7, A Moose in Love wrote:
> > I plan to use it for stews. It's a fairly tough cut, so I wouldn't just grill it, or pan fry it.
>
> sous vide 131/12 hours. tender as fillet.

I did one sous vide for about 16 hours. It was pretty good. Next time it'll be 12 hours. The roast was heavily seasoned with salt, pepper, and garlic. It was bagged with oil and dark soy sauce. The dark soy was mostly for looks so it wouldn't have to be seared after cooking. It was cooked in a water bath in a slow cooker at 122 to 132 degrees. I have to refine my technique for a more consistent temperature.

https://www.amazon.com/photos/shared...SRB_Vgy2kjQ5nV