sous vide help!

[Tone1979]

I have used my water bath to do beef forerib in the past.

Normally I put 1.2-1.5kg in for about 6 hours.

Today I have put in a 1.5kg topside @ 55C.

about 2 hours in I have checked online to see how long I should be putting it in for... and am shocked to see as much as 72 hours. The missus wants dinner today, not later in the week.

What result should I expect? or should I just abandon and roast it until ready?#

thanks

Tony

 

[Tone1979]

Thanks for the comments guys.

I took it out after 7 hours, seared on a blazing hot pan and after 15m carved. The texture was a little tougher than I had hoped for and I feel unless I have the 30+ hours I won't bother doing it again. It was beautifully medium rare throughout. I would normally want my beef rare but as the rest of the meat was due to be sandwich beef for lunched, I figured I wanted it a little more done.

On a side note, when the meat came out of the water bath, I jacked it up to 90c and did my veg, Carrots at 90 for 30 mins and asparagus for 13. Both came out very well, far better than I had expected. The carrots were as sweet as a carrot can be and the asparagus was wonderful. The beg was the real champion from this meal which is a strange thing coming from a carnivore like me!

I think I will stick to to using the water bath for steak cuts. I get the result I really want.

Though I have seen a beef rib recipe that looks amazing (72h at 54c)

cheers

Tony