Bottom Round Roast
(3)
Grant County young 5point buck harvested Dec2019
Dry aged 8days@34F@>70% humidity before cutting, vacuum sealing, & freezing
1 vac sealed bag of frozen meat placed directly from freezer into sous vide
1lb8oz & bag 2”x 5”x7” meat
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Pro-level cooking techniques made simple.
Ingredients for 6
Nothing added to vac bag
Directions
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Step 1
Frozen vacuum sealed bag plaved directly into sous vide @125F
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Finishing Steps
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Step 0
Sear with avocado oil, butter, salt, pepper, garlic powder, cast iron pan hot enough to make oil smoke