I’ve blogged about my past difficulties sous viding grass fed beef, but I’m determined to keep on experimenting until I get it right. A few days ago, I sous vided a tri-tip roast (along with a butterflied leg of lamb) that I finished off for dinner tonight.
Here’s a recap of how I prepared it:
I purchased a grass fed tri-tip roast from Sigona’s.
I dried it, seasoned it with salt, pepper, onion powder, and garlic powder, and vacuum-sealed it.
I dumped it in the SousVide Supreme set at 130 F for 6 hours.
I removed the packet from the machine and dunked it in an ice bath for 1 hour and then stored it in the fridge.
Before going to bed this morning, I filled and preheated my SousVide Supreme to 130 F. When I woke up, I took the tri-tip roast out of the fridge and dropped it in the SousVide Supreme.
30 minutes later, I removed the tri-tip, dried it off…
…and seared it in some lard in my super-hot cast iron skillet. I seared the roast 2 minutes on each side undisturbed.
Here’s the final product all sliced up:
I was much happier with this roast than with my previous experiments sous viding grass fed beef. Yes, the texture was a little chewy but I really hate that grass fed meat gets mushy and powdery if you cook it too long. Going forward, I’m gonna stick with 130F as the cooking temp and use a shorter steeping time in the bath.
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).6