Nom Nom Paleo

Broccoli Slaw Roast Beef Salad

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On a whim, I bought a bag of broccoli slaw the other day from Trader Joe’s.  For lunch, I finally broke it open and added some extra shredded carrots (also purchased from TJ’s), sliced red bell peppers, and diced avocado. 

I drizzled on some extra virgin olive oil and orange muscat champagne vinegar.  Then, I added freshly ground black pepper and Kosher salt.  I sliced up some leftover sous vide bottom round roast beef and tossed it all together.

 

The broccoli slaw is so damn convenient. Okay — it’s a little dry and looks anemic, but I would purchase it again. It’s a quick way to add veggies to your plate, and I’m all about that!

Sous Vide Grass Fed Bottom Round Roast

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Every time I make grass fed beef in my SousVide Supreme I expect the worst but secretly hope for something edible.  Okay, I’m exaggerating a little but I normally either pick too high of a cooking temperature or the soaking time is too long so the meat comes out too well-done and/or has a powdery texture.  Blech. Conversely, when  I cook grain-fed beef in my water bath, the results are pretty awesome.  Despite my shitty results with grass fed beef, I’m commited to experimenting,through trial and error, to figure out the best time/temp for each cut. 

Here’s my latest experiment:

A few days ago, I seasoned a bottom round roast I got from my CSA with Sagemary finishing salt, kosher salt, pepper, onion powder, and garlic powder. 

I vacuumed sealed and dunked it in my SousVide Supreme (set at 130 F) for 12 hours.  I chose the temp from Serious Eats Sous Vide 101: Prime Steak Primer and the time from Cooking Sous Vide’s post on Sous Vide Sirloin Roast recipe.

After the roast had cooked for 12 hours, I transferred the packet to an ice bath and let it sit for an hour.  Then, I stored roast in the fridge until I was ready to serve it.  When I woke up today, I plopped the roast into my pre-heated SousVide Supreme which was set at 130F.  Per the machine’s instructions, you can reheat previously sous vided food by placing it in the bath for 30 minutes set at the final temperature you want to serve it at (e.g. 130 F in this case).  Once the reheating time was finished, I took out the roast and dried it off.

Then, I seared off all sides of the roast in some lard in my piping hot cast iron skillet.  I used a timer and seared each side undisturbed for a minute.

Here’s a picture of it all sliced up:

What’s the verdict?  I definitely like the doneness at 130F but the texture was still a little powdery.  I’m sure the undesirable texture was because it’s such a lean cut of beef and I need to decrease the cooking time the next time I cook this cut.  I appreciate the beefier taste of grass fed beef and understand that even when I perfect my sous vide technique, it won’t ever taste like grain-fed beef.

My father-in-law HATED this roast. How do I know? He literally SPAT out a piece of beef in front of me (while grimacing) and secretly tossed out half his serving.  This is a man who has lived through famine and war time and NEVER wastes food. I know he’s one picky mo-fo but that crap is bananas, yo!

Any sous vide tips for cooking grass fed beef?  Put ‘em in my comments, please!

Dinner at 5:00 a.m.: leftover sous vide top sirloin steak, cauliflower “rice,” roasted broccoli and bacon, and herb gravy.  Since I wasn’t happy with the original texture of the meat (and it only got worse after getting nuked), I made sure to cover it all with gravy to try to salvage it.  Glad I have more gravy in the fridge in case I have more meals to rescue later in the week.

Dinner at 5:00 a.m.: leftover sous vide top sirloin steak, cauliflower “rice,” roasted broccoli and bacon, and herb gravy.  Since I wasn’t happy with the original texture of the meat (and it only got worse after getting nuked), I made sure to cover it all with gravy to try to salvage it.  Glad I have more gravy in the fridge in case I have more meals to rescue later in the week.

Sous Vide Grass Fed Top Sirloin (And Lots O’ Veggies)

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Tonight I’m lagging because I’m returning to work after having 3 weeks off. Argh!  As a result, for dinner I made lots of veggies and a big sous vide grass fed top sirloin steak so I’d have lots of leftovers to pack for work.

In preparation for my workweek, I started sous viding like a mad woman on Tuesday morning.  I layed out all my proteins on my kitchen counter and seasoned and vacuum sealed them with my Foodsaver.  I try to combine as many meats as possible that cook at the same temp, so I set my SousVide Supreme to 140 F and plopped in 4 seasoned pork chops and 2 bone-in, skin on chicken breasts.  After they had cooked for 2.5 hours, I took them out and placed them in an ice bath so I could store them in the fridge for later in the week.  I added cold water and turned down the temp to 120 F to cook my frozen wild sockeye salmon for lunch.  After taking out the salmon, I increased the water temp to 130 F and dunked in my grass fed top sirloin steak which I seasoned with Sagemary finishing salt and pepper.

The steak was going to cook in the SousVide Supreme for about 30 hours and I was going to take it out at dinner time on Wednesday.

On Wednesday morning, I cooked the world’s best braised cabbage and prepared some cauliflower, garlic, and bacon that I was going to roast off when I woke up. I stored the vege and swine bits in a Ziploc bag in the fridge.

When I awoke, I took out the steak and dropped in two bags of Cascadian farm winter squash puree in the Sous Vide Supreme.  These puree packs float in the water bath so I always weigh them down with a rack.  I tossed some olive oil in my Ziploc filled with cauliflower, bacon, and garlic and seasoned it all with salt and pepper.  After giving the sealed bag a nice shake, I poured it all out on a foil lined baking sheet and baked at 375 F for ~30-35 minutes.  Jaden’s recipe says that it only takes 20 minutes in the oven, but mine definitely took longer.  While the cauliflower was in the oven, I prepped some portobello mushroom packs and popped them in the oven with the cauliflower and let those cook for ~25 minutes.

Then I pulled the winter squash puree out of the SousVide Supreme and stirred in some butter, salt, and pepper.  I took the steak out of its bag, dried it off, and seared it in some lard in my cast iron skillet.  I seared the steak for ~2 minutes per side per the tips on Kamikaze cookery.  Last of all, I microwaved the cabbage and cut up the mushrooms and drizzled the ‘shrooms with my aged balsamic vinegar.

Voila!  All of this was on the table within 1 hour and I have 3 boxes of lunch in the fridge (plus, leftover steak).