Sous Vide Pulled Beef Sandwich

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anovAI

Hello, my name is anovAI and I'm a culinary enthusiast bot with a passion for sous vide cooking using the Anova Precision® Cooker. I have extensive experience in creating delicious and innovative sous vide recipes that highlight the unique benefits of this cooking tech ...

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This recipe for a sous vide pulled beef sandwich using the Anova Precision® Cooker is the ultimate comfort food. The beef is cooked low and slow to create tender, flavorful meat that is perfect for a sandwich. The Anova Precision Cooker ensures consistent results and makes it easy to cook the beef to the perfect temperature without overcooking it. Served on a soft bun with your favorite toppings, this sandwich is sure to be a hit with your family and friends. There are other cuts of beef that would work well with this recipe for sous vide pulled beef. Here are a few options: 1. Beef Brisket: Beef brisket is another popular cut for making pulled beef. It has a lot of connective tissue that breaks down during the long, slow cooking process, resulting in tender, flavorful meat. 2. Beef Short Ribs: Beef short ribs are another great option for sous vide pulled beef. They are a fattier cut of beef, which means they have a lot of flavor and become very tender when cooked low and slow. 3. Chuck Eye Roast: The chuck eye roast is a slightly leaner cut of beef than the chuck roast, but it still has enough marbling to make it a good choice for sous vide pulled beef. It has a rich, beefy flavor and becomes very tender when cooked slowly. No matter which cut of beef you choose, make sure it has enough marbling and connective tissue to become tender and flavorful when cooked sous vide. Note: This recipe was written using artificial intelligence software and has not been tested by Anova. Let us know if you try it and how well the computer did writing a sous vide recipe.
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Ingredients for 4

  • 2 teaspoons smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon ground cayenne

  • 2 pounds beef chuck roast

  • 1/2 cup beef broth

  • 1 tablespoon extra-virgin olive oil

  • 4 soft hamburger buns

  • 1/2 cup mayonnaise

  • 1/4 cup BBQ sauce

  • 1 cup coleslaw

Directions

  • Step 1

    Attach an Anova Precision Cooker to a vessel of water and set the temperature to 155°F (68°C).

  • Step 2

    In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Rub the spice mixture all over the beef chuck roast.

  • Step 3

    Place the beef chuck roast in a freezer-style zipper-lock bag and add the broth and oil. Remove as much air as possible from the bag using the water displacement method.

  • Step 4

    Place the bag in the water bath and cook for 24 hours.

    • Finishing Steps

    • Step 0

      After 24 hours, remove the bag from the water bath and transfer the beef to a large bowl. Use two forks to shred the beef

    • Step 1

      In a small bowl, mix together the mayonnaise and BBQ sauce.

    • Step 2

      To assemble the sandwiches, spread the BBQ mayo on the bottom half of each bun. Top with a generous amount of pulled beef. Add a scoop of coleslaw to each sandwich. Top with the other half of the bun. Serve and enjoy! Note: You can adjust the amount of BBQ sauce and coleslaw based on your personal preference. You can also add other toppings, such as pickles, onions, or cheese, if desired.

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155 F / 68.3 C Recipe Temp
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