Sous Vide Cooking: Perfecting Medium Rare and Tenderness

Recently, I dived into the world of sous vide cooking, but I found myself struggling to achieve the desired medium rare doneness and tenderness in my roasts. Specifically, at 130°F (54.4°C), my roasts didn't quite reach the tender texture I was hoping for in 44 hours. Should I consider lowering the temperature or extending the time to achieve the perfect result?

Understanding the Factors

When cooking sous vide, both the temperature and time play crucial roles in determining the final doneness and texture of the roast. Let's delve into the specifics to understand how these factors influence the outcome.

Cut of Meat

Different cuts of beef have varying levels of tenderness, which influences the optimal cooking parameters. For instance, tougher cuts like chuck or brisket benefit from longer cooking times and lower temperatures, whereas tender cuts like tenderloin may not require as much time.

Time and Temperature

Lowering the temperature to 128°F (53.4°C) or 129°F (53.9°C) could yield a slightly more medium rare result. However, extending the time to 48 hours is generally unnecessary for very tender cuts. For tougher cuts, such as chuck or briskets, this longer cooking time might indeed help in achieving a more tender texture. Cooks sometimes opt for 48 to 72 hours to fully break down the connective tissues.

Texture

For a more tender texture, especially in tougher cuts, you might want to maintain the same temperature but increase the cooking time. The longer cooking time will help break down the connective tissues, thus improving the texture. For cuts that need more tenderization, cooking for 48 hours at 130°F (54.4°C) can be highly effective.

Experimentation

Sous vide cooking is a flexible process that allows for experimentation. You might want to try 128°F (53.4°C) for 48 hours on a tougher cut or keep the temperature at 130°F (54.4°C) for an extended period. This approach can help you find the perfect balance for your specific cuts of meat.

Depends on Cut

Depending on the cut of meat you are working with, the approach to achieving the perfect medium rare and tender result can vary significantly. For example:

Top Round Roast, Chuck Roast, and Bottom Round Roast often require different cooking times to achieve the desired texture. A Chuck Roast cooked at 131°F (54.9°C) for 24 hours can offer a steak-like texture, whereas a 36-hour cook at the same temperature can result in a more shreddable pot roast. Rib Roast or Loin Roast typically benefit from being cooked for 8 hours at 132°F (55.6°C). While extending the time to 12 or 24 hours can improve the texture significantly, the benefits diminish after a certain point. These cuts still need a sear after the cook to achieve a finished result. Tougher cuts like Round Roast, Short Ribs, Chuck, or Brisket require higher temperatures to break down the collagen effectively. Cooking these cuts at 145°F to 147°F (62.8°C to 63.9°C) for 48 to 72 hours can yield excellent results. The longer cooking time leads to a beefy flavor profile, but the meat remains flavorful and tender even when sliced thinly against the grain.

Combination Methods: Reverse Searing

If you're still not achieving the desired results, you might want to consider a combination method known as reverse searing. This technique involves two stages:

First, sear the roast using high heat, which begins the cooking process and creates a beautiful crust. Next, place the seared roast in a sous vide bag and cook it at a lower temperature (110°F, 43.3°C) for about four hours. After cooking, raise the oven temperature to 400°F (204°C) and place the sous vide roast in a tray or pan. Cook until it reaches the desired temperature, which should be around 130°F (54.4°C) for medium rare.

This combination method not only helps in achieving the desired tenderness but also adds a crispy crust to your roast, resulting in a beautifully cooked piece of meat.

While sous vide cooking offers precise control over the cooking process, it's essential to remember that the temperature and time must be balanced to achieve the perfect result. For tender cuts, maintain the temperature at 130°F (54.4°C) and extend the cooking time gradually. For tougher cuts, experiment with lower temperatures and extended cooking times, such as 48 to 72 hours at 145°F to 147°F (62.8°C to 63.9°C).

With practice and experimentation, you'll find the perfect balance for your specific cuts of meat, ensuring every roast is perfectly tender and delicious.