London Broil Recipe Sous Vide
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Set the sous vide precision cooker to 133 f 56 c.
London broil recipe sous vide. Pat the piece of meat dry with paper towels. This is usually done at 185 f 85 c for 8 to 18 hours for a very braise like texture. Submerge your vacuum sealed london broil and cook for 6 8 hours.
Recipe temp 132 f 55 6 c. Turn a budget cut of beef into a tender mouthwatering london broil with the help of a sous vide immersion circulator. The food is cooked evenly ensuring that the inside is properly cooked to the desired temperature without overcooking the outside as well as retaining.
Add the other ingredients except for the butter and water to the sous vide bag by placing the dry ingredients on top of the meat and the wet ingredients to the side of the meat. In your chosen sous vide water basin set your water temp to 133 f. For a rarer cook go 129 or 131.
They are already vacuum sealed so pull out of the freezer when needed heat in sous vide water for 1 2 to 1 hour to bring up to temp and sear. Sous vide london broil 1355 cole wagoner. Brush on olive oil and sprinkle with italian seasoning.
Start with marinating the steak with balsamic vinegar honey garlic soy sauce worcestershire sauce mustard and olive oil in a bowl or zip top bag for 30 minutes to 2 hours. Remove drain excess fluid pat dry. Some fanciers say that it is less a cut of meat and much more a cooking method.
How to sous vide london broil. My sous vide london broil has become a family favorite. A sous vide london broil is an amazingly american dish in spite of the french used in the description and the reference to london england.
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