Sous Vide Sirloin Tip Roast~ Sear First & Sous Vide Second!
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Sometimes you want thinly sliced roast beef and sometimes you want to slice it thick and serve it with gravy. Usually, it’s hard to …
I'm curious what you did with that thick slice of beef that you ended up having when you were done cutting your roast into lunch meat. I know what I would have done. I would have shredded it (with forks or shredders – or put it in a blender, like a bullet blender type) & I would have made beef salad with it. It's similar to what you do to make tuna salad or chicken salad, but you can do that with beef, as well (add a small amount of horseradish & you can make a really delicious dip too). So, what did you end up doing with it?
Great job. Thanks a lot for your video. I want try to try.
I just did 2 sirloin tip roasts and a big eye of round yesterday! 131° for 24-hours, then quick sear on the grill for that “grill” flavor. Lots for the freezer. I need a slicer like yours! Mine is a baby!
How do I determine time and temperature of all meats
Yum! I have a question. I did the exact roast, maybe 3-4#, in my Instant Pot sous vide. I planned for an 18 hour cook time, checked it after 8 hrs, it was at temp so I stopped the cooking. Is the long cook time to get it to temp or to tenderize it over that time period? The roast I made was like butter, it was tender and perfect! Thanks!!
Well you sure inspired my son today. He made beef filets Sous vide style because they were already vacuumed packed from from Omaha steaks. He put them in at noon to eat at 6 pm at 130f. We tidied up the garage this afternoon while they cooked and they were done perfectly, served with fried potatoes in the cast iron skillet. And I contributed a corn pudding that was my mom’s recipe. Would not mind doing a sirloin tip that way soon, which is one of my favorite cuts of meat, but I usually braise it. It does blow our minds that there is no time for when it is done and that you use the time you want to eat instead and it is ready for you then. I have been looking at some charts on line about it and there are minimum times listed depending on shape and thickness of the food at temp. Will have to print them out to study them. How did you decide on 36 hours to cook it for? And what decides that you can move it up to 24 hrs? How about 12? The science behind it is very interesting to us. Keep on cooking!
That looks so good. I haven’t tried the sous vide function yet but going to start with chicken breast I think. Working my way through your pressure cooker class and getting more confident. If you offer it again I highly recommend it. I use mine 4-5 times a week.
Louise, you slay me! Thanks for introducing me to this method
I just love how you try these different techniques. You are an experimental genius! My Nephew will be turning 40 this summer and I think this would make a great party food! Little sliced beef sandwiches! I'll have to get your recipe to make that Alabama sauce, too! Thanks so much Louise! 💖👍🌟🏆
Thank you for doing this as I requested in your video if beef steak.
Hi louise just popped in to say thank you for the 4×4 hard boiled eggs post you did they are fantastic thank you again from N/Ireland
How much would a joint that size cost in US? You'd have to get a loan out to buy it in UK lol. That would be at least $50. More from a quality butcher. I live alone, so just tend to wince when I see the price of family size roasting joints lol.
i did one a few days ago. angus butt roast i think. cooked 24 hours. don't remember how heavy it was. freakin awesome.
When I sear in my Ninja it pitted my ceramic coating. 😭
Look great! Did you score the roast first?
Looking forward to this method. I recently injected a over-the-fire rotisserie roast with wagyu tallow (seasoned with spg). Took it to the next level. Need to try that with a sous vide roast!
wow can't wait for this video tomorrow