For this method, time and patience are required as it takes awhile. If you're in a hurry this method/technique is unfortunately not ideal.
Sous vide is effectively low and slow cooking over a long duration of time with a consistent/constant temperature.
Depending on the size of the cut, we're talking about between 12 hours to 48 hours. Typically, store bought cuts (at least here) are between 1 kg and 2 kg so 24 to 30 hours is ideal.
NOTE: fattier cuts such as chuck have more marbling and connective tissues between the meat so there is a lot more to breakdown with additional heat. With leaner cuts you don't get quite the same "fall apart" finish and higher temps can lead to the cuts drying out over longer times. For such lean cuts, keeping to typical rare to medium temperature ranges is best. However, rare presents some food safety concerns so best to lie on the side of caution and cook beef over extended periods above or at 55°.
Method
- Salt liberally and apply any dry seasoning (optional though as salt is all it needs)
- Let rest in the fridge for a couple of hours to let the salt do its thing
- Remove from fridge, pat dry, put in a vacuum bag and vacuum seal or use displacement method
- Set sous vide to desired temperature
- Cook for ~24hrs
- Once done, fire up the pan to medium high. For this we want a quick sear since the meat is already at the most desired temperature internally
- Once pan is up to temperature, lather the meat with oil of choice (high smoke point is better, i.e. avocado oil)
- Sear the cut for about 1-2 minutes per side, making sure there is a nice crust forming, adjust heat accordingly
- Once done, the cut should be easily sliced and super tender
- Enjoy!
Variants
You can also finish this cut on a BBQ for a bit of additional fire kissed flavour. It doesn't need much time on the grill though compared to other methods since sous vide effectively pasteurises the meat. You don't need to sear at all, it gives adds a nice flavour.