First of all, thank you for all your enjoyable videos. Secondly, you typically marinade the raw meat, place in the bag, sous vide, and then sear the meat at the end of the sous vide cooking time. I just love mine and it does an amazing job!! Thanks again!!
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
First off I have to admit....I thought this video was clickbait and full of crap. Top round that tastes like prime rib....riiiiiight. I had a roast and was looking for something to spice up my recipe. Tired of the old roast and potatoes I looked for something to do with the Anova sous vide machine the wife got me for Christmas. I stumbled two days ago at midnight upon your recipe. Last night I gathered your ingredients together and fired up the cast iron to sear the roast. Fast forward 24 hours I pull the roast out of the water, open the double sealed bag and OMG it smelled amazing. The ajou smelled savory and delicious. I seared the roast after patting it dry and placed it to rest. It was the hardest 10 minutes of my life...I cut into the steak and feared it was tough as rubber. Then the knife pierced to crispy crust on the meat and the knife glided though the juicy interior. I served my daughter, wife and my self a serving with some carrots and a buttered bread slice topped off with a small ramekin of ajou. I cut through the roast with my knife and took a bite. My wife got a grin from ear to ear. She had taken a bite before me. The explosion of thyme and the red wine infused with a salt and pepper bark and a fork tender interior was delicious. After two bites I ran to the fridge to get the horseradish. That’s how I eat my prime rib. My wife even had to ask again what cut of meat it was. It did not taste like your common crockpot roast. This was different! Thank you I can now eat like a king on a commoners budget. So now I am looking for a good recipe for this crow I need to eat for doubting your video!
@@kevind7308 Ask any pitmaster how they get their meat so tender and they'll tell you to cook it low and slow, that's what this device does, it cooks it at a low temperature over a long period of time.
I had to tell you I made this today, and used all your suggestions. It came out perfect. Did all the searing and onion sautéing outside to avoid all the smoke. I think mine was a bit smaller and narrower than yours, so it came out more medium than medium rare. Next time I'll set the sous vide at 132 or 133. Delicious sandwiches with lots of leftovers. Oh, and we had homemade Scottish rolls which made it even better. Thanks for the great videos. Love your enthusiasm.
When I was 20 years old I worked the Olive Garden Merritt Island Florida when it was opening. If I'm not mistaken essentially this is how all the food was cooked there. It was in bags and they basically heated it up and warm water.
I've been using a sous vide for about 4 years now, starting with a sort of cobbed together system as the affordable ones weren't available that far back. I have converted by whole family to this form of cooking meat. Steak, roasts, pork, chicken . . . I started out doing 72 hours for chuck roasts but have now cut back to 48 hours. Oh, if you New Yorkers have picnic hams, try that for 48 hours. Unbelievable. And invest in a vacuum sealer - you'll find many uses for it besides sous vide. Oh, one more thing - for a long cook, put a couple of layers of plastic wrap across the top of your pan. It won't melt and it eliminates most of the evaporation. Love the videos and recipes. I'm a new Ninja Foodi owner and learning from you. Love from the south - Texas that is
I cooked this yesterday and today. The sandwiches I made with it were delicious. Finishing the meat under the broiler with the onions and cheese really sealed the deal.
Though I know this was done a while ago, it is the best. I have made this about 5 times now and have to comment: For everyone that has had this receipt has said it is the best they have ever had, I agree Amazing. Here we go making it today again 😋
I just finished making this. Wow! Wow! Wow!This is the first time I ever made a rump roast and also my first time using a Sous vide. I cannot tell you how delicious this was! Amazingly tender juicy and delicious! As you said, it tasted like prime rib! I was a little apprehensive because I used the Sous vide function on my instant pot and not the standard “stick”. No worries! This has to be my absolute favorite recipe from you! Thanks for sharing this recipe. It will be a staple in my house from now on!
Great, you just cost me more money, 3 instapots plus accessories and now this...now I am in big trouble until I make the French dip which my wife just loves. Thanks for the videos!!
Previous commenter had it right - the pre-sous vide sear will bolster the flavor of the au jus. I'm about to do a rump roast, and I'll pan sear first, sous vide, then crisp up the crust with the searzall afterwards.
My only complaint is that my hubby watches your videos as well and keeps me far too busy cooking so many of your things! Your meals are easy to understand, prepare and enjoy. Thank you for all of your efforts and time.
Make your hubby do the cooking, and then go and get your nails done. I'll bet he'll love it. Jeff is fantastic, and his instructions are so easy to follow. Your hubby will be so successful, and proud of his newfound talents, that you will have a hard time getting your kitchen back.
Take your sous vide pot, wrap it in a towel and place it in a larger pot. Saves energy and your sous vide stick won't have to work as hard. A lot of heat is lost through the single pot, so insulating it helps. I also seal larger cuts of meat, marinade and spices in the bag and let it marinade overnight before cooking in the sous vide machine. It may not make much difference when cooking 24 hours, but it surely is scrumptious.
You are so spot on with this sous vide recipe! I've watched pretty much every one of your instant pot recipes and just now saw that you are a qualified sous vide expert also! Well done!!!
I just started using the Sous Vide setting on my Instant Pot Pro Crisp. First thing I made was the most delicious pork tenderloin I've ever eaten. Second thing I made was this 24 hour faux Prime Rib. I gotta admit I was a little skeptical, but I was pleasantly surprised! It's not exactly like prime rib, but for the price it's close enough. Wife and kids already said they would love to eat this again. Thank you so much for your channel, for sharing your recipes, and for keeping things simple. I'm at the point where, when I am looking to try something new in the instant pot I will search your channel before I go anywhere else. Your clam chowder is one of my favorites
I did this recipe and it was a huge hit. My son said this is better than any restaurant and he is kinda understated. His girlfriend who can't weigh more than a buck and has stomach problems had two sandwiches. And the topper is that my wife made a special request for me to cook it again. Thanks great recipe.
I made this yesterday (well, over the last two days). My local supermarket conveniently had bottom round on sale, so I've got that going for me. I followed the instructions and recipe to the letter. And while I agree that it was incredibly tender, there was no getting around that it tasted like bottom round. This is fine for a swiss steak, but it wasn't in the same universe as a prime rib. Totally different flavor. I took half of the au jus and made a gravy which came out pretty nice. I might give this a try with a better cut of meat like a top round. But today when I went to slice it for sandwiches, it had a rather mealy texture. I ultimately tossed the rest of it. So I'm not a big fan of this particular dish, but I do appreciate the great video and the education!
If your going for roast beef deli, forget this Im going with eye of round cut, that is what they use for roast beef in the deli to make sandwiches. Still looks good though.
Great recipe. This is why I got into sous vide cooking. I cooked a cheap 5-lb bottom round roast this way and it was amazing. I never thought bottom round could taste so good. It really compares to rib roast in texture and flavor, firm, yet tender, and juicy. Not stringy like typical pot roast. You just dial in your favorite level of done-ness and you can't mess it up. My medium-rare preference for beef is 134 degrees. I cooked my roast for 24 hours as you did and it was perfect all the way through. I got the same unit you have, cooked a variety of meats with it and they are all fantastic. The Anova Nano is on sale for $68. I'm very pleased with mine. The meats are so tender, I suggest getting non-serrated knives so they don't tear it up. You don't need those old hacksaw knives with this meat. Hope you do more sous vide videos with economy cuts of meat like this, other channels seem focused on expensive cuts.
I'm inspired! I started sous viding if that is the correct way to say it, two years ago and think I watched this video two years ago, but am just now getting adventurous with my sous vide. I saw a roast at Aldi that I want to buy and I think it might have to be cooked for 24 hours like this because it is every bit of this size of meat. I was hoping to by pass the 24 hours, but it seems meats that big will all be cooked sous vide that long. I think I am going to be adventurous and try this 24 hour thing! I know this was posted 5 years ago, but still, thanks for posting it! It's still paying off! lol
You are my hero. I used a Sous Vide device to make rump roast with Sauce à la Bordelais. Your advice is pure genius. It is most certainly a learning experience; but I pulled it off. We had it for dinner with the sauce, steamed vegetables, roast potatoes and a bottle of St-Emilion. Thank you.
I had to come back to this recipe...the leftovers are the best part. Once it's chilled, this beef slices thin real well, you can do just about anything with it, make incredible sandwiches, burritos, tacos, etc. I sliced it about 1/16" inch thick, laid pepper jack cheese over it, broiled it a few minutes, and piled it on some butter-browned rye bread. My poker buddies were blown away! This beef melts in your mouth, you think you spent a lot of money on it but no, about $12.
I have an Enova and love it. Bought a large plastic box to use for cooking but I can use my Instant Pot pot thanks to your video. I am definitely going to make this roast. Love your videos. I can rarely watch cooking videos because they are so poorly made. You are the master.
Making this right now…. My first time with this recipe, but encouraged by the video and comments. Looking forward to tomorrow for French dip beef sandwiches!!! 😊
Listen to this man on this one. He nailed it. great info if you never used a Sous Vide device. Sous Vide roast beef is the best because it requires almost no attention, just time. They make a silicone lid for the Instant Pot bowl. Buy one and cut a pattern out to fit the Sous Vide device. When in place while cooking the lid will prevent water loss from evaporation for long cooks. If cold sandwiches are your thing. Put the cooked roast in the fridge to cool and re-solidify the cooked collagen/gelatin expressed from the meat. After it's firm, run it through the slicing blade of a mandoline style slicer for deli thin slices. I have a mandoline only used for slicing meat. Mostly for homemade beef jerky. The top rounds fit perfectly on it. If using a large bottom round, slice them into appropriate size prior to the cooking steps and cook multiple bags in a large enough vessel. My local Kroger puts the whole muscle on sale from time to time which yields four roasts for me. Some go in the freezer for later use. For a beef and cheddar sandwich, make a simple cheese sauce from a roux, milk, processed cheese, and grated cheddar. Pour it over the beef on the sandwich and put Arby's to shame. Putting Arby's to shame isn't really that hard to do. Don't forget the hoarse radish, I like "Beaver" brand myself.
I've used my sous vide many times and the instructions that come with it, along with all videos I've watched, never sear the meat before cooking. It's always done after. It overcooked the outside and dried it out. You can tell just by looking at it.
Janie Lewis while I normally would agree with you. I think at least here it lead to liquid in the pan he used to cook the meat in and make the au jus with. Maybe here I’d sear before and not after
Man if you turn out a roast like that you are welcome to carve it any way you please! Looks amazing. I've gotta get the Sous Vide piece for sure. Thank you Sir!
not really cause not cutting it right can ruin al lthat hard work.. heh. carvingis as importnt as cooking.. and a meat slicer isthe way to go for thin easyto bite in a sandwich slices not chunks
Awesome!! When I built a SV rig back in '10 or so, I did something almost exactly like this for the family Christmas dinner. We ate it just as a roast with the jus for pouring over. A couple things you might try-- If you cook in an open pot, you can limit evaporation with some plastic wrap. To enhance the sear, you can sprinkle a little bit of brown sugar on the meat before hand. It will caramelize and deepen the browning and add flavor. I like to use some smoked sea salt as well, or a couple drops of liquid smoke, applewood is nice and mellow. I prefer the bottom round like you used over the top. It has more fat and thus more flavor, plus a better shape for carving. Eye round is best avoided-- bland.
I've had my Sous-Vide for 7 years. There isn't anything that you can't enhance in some way with it. You don't have to use it as the only method of the cooking process either. It can be used as just a step in the process.
@@pheotonia It was off an instant pot online recipe, My Instant pot has sous vide, I have cooked steaks and chicken in it many times. It was a small roast, they said 18 hours minimum, it fell apart, was dry, and tasted like sawdust.
I just got my circulator yesterday and cooked up some 2 inch thick cowboy prime rib bone in steaks for us and the neighbors last night. I am NEVER going to a restaurant again because I can make AWESOME steaks at home now. When will they start making stove/ovens with these little gems built in?!?. Love this segment from a guy that rarely comments on videos. BTW....You can cut/carve the meat however you want IMHO because your videos are so good you can have licence to DWTFYW! LOL!!! Anyhooooo thumbs up and suscribed!
Dammit! Now I have to go buy one. Hubby will LOOOOVE this!!!!!!!!!!!!!!!!!!!!!! Great video! Love watching Richard swoop in at the end for a biteski! Ya'll are adorbs. Patiently awaiting the next recipe.... :) Cooking my way through all of your instructional yumminess. 4 of your recipes already in my monthly rotation. YOU ROCK DOLL!
Once again thanks for the outstanding video. I have been. SV cook about a year. Mostly sear afterwards , on a shorter cook, 24hrs.. to sear before SV seems to keep my seasonings in place better. On longer cooks 24+ I sear afterwards ..regardless before or after it comes out awesome. You might want to try boneless beef ribs..I cook..131-35-40 hrs come out amazing..still firm enough to slice great for sandwiches or on a bed of rice .. Keep up the great work. A lantzman in Philly
Seldom give reviews for recipes, but.... I followed the recipe and it was absolutely great. I cooked the eye roast to 131 degrees. This recipe is definitely a keeper.
I see you've gone over to the Dark Side - The Sous Vide, abandoning the InstantPot. A word of caution to Sous Vide newbies: Jeffrey added red wine and brown broth to the meat before cooking. When you do a steak Sous Vide, it is going to come out death grey colored, and unappetising to say the least. THAT is when it needs to be seared. 60-90 seconds per side removes the grey and gives a great crust - the meat requires no further cooking. Point number Two: The Sous Vide locks the temperature at whatever you set it to. It doesn't matter if you cook your meat for 1 hour or 24 hours or 48 hours, it will come out that set temperature and that color (132-134 = perfect medium rare. 129 = RARE. 150 = Dead). What does change with the duration of the cooking is the texture of the meat. Longer cooking tends to give it a "mealy" quality, especially to steaks. I've done an 1½ thick sirloin sous vide for 1 hour, and my wife won't eat it. It looks fine, it's nice and pink inside, but it's mealy and disintegrates. 35-40 minutes, totally different story, texture wise. And Point number 3: Part of the Sous Vide magic, as Jeffrey alluded to is the QUALITY of the meat you can use, especially lower quality cuts. Cheap, tough cuts of beef tend to be very flavorful, and very inedible at the same time because they come out so hard and dry with roasting. The Sous Vide softens the cuts, while preserving the flavor. You simply cannot overcook using sous vide! That's why Jeffrey could take a tough, cheap bottom round, and then go orgasmic over its prime rib texture. The Sous Vide gizmo and the InstantPot are truly amazing kitchen gadgets, and this coming from a guy who hates cooking! So once again Mr Eisner, my hat's off to you!
I just started doing Sous Vide my first cook was an eye of round. All the recipes called for 24hrs of cooking which I followed. While it was tender It had lost the texture of meat. I felt it was over cooked because of that I was a little disappointed in the results. The second cook I did a bottom round it was the same size as yours but this time I did 20 hours @ 135. It turned out different it was tender and the beef texture remained, I thought the shorter cook time was a better result. My next cook will be the same type of roast but using your recipe. Thanks for the recipe looked to good to pass up.
i just bought a pressure cooker not too long ago and now i'm getting one of these??? GAH! my hubby is going keto and i've been looking for good ways to cook meat (mostly cheaper meat as unfortunately we can't afford to eat grass fed every day!) and a lot of my friends swear by sous vide for cooking meat. this looks amazing. onto my wish list you go...
I done my first Sous Vide with your recipe, seared again on the gasser. Came out really good. Next time I will go for 130 so I can get a good sear on the Green Egg. That should give it even a better taste.
I picked up the Instant pot Sous Vide Stick it's awesome! I cooked two Ribeye steaks and torched them after for the searing. They were amazing! Perfect Medium Rare!
Great video, Happy to see you breaking into the Sous vide cooking. When dealing with the juice from your cook I have put it over a bowl and cut the corner with scissors.
Yep ... his Instant Pot is showing. Don't sear before sous vide. Nope. SV first, pat dry, then sear/torch/grill for colour/crust. Searing first is bad advice.
there’s no way that’s medium well. if it doesn’t look red at times that’s just bad lighting. that long bath is what cooked the middle. 135 is medium’ish. and since the color is uniform you know the edges are the same temp as the middle.
sous vide gives the meat that appearance, its at the temp that the sous vide was set. searing before does a lot of the aus jus. if you arent looking to make use of that then there isnt much point
Just a tip for your meat...(insert joke here) the additional sear was not necessary and gave the exterior a tough crust comparative to the rest of the meat. It looked as if the first cut of each slice was resistant to the knife, therefor taking away the control of your knife as to getting precise thin cuts. Your first sear was enough especially since you were slicing up the complete roast and not presenting on a table. Just my nickel's worth, and you can keep the change. lol Btw it was fun watching all of you guys tun into cave men over a hunk O meat. lol
Hope Noneya thanks for the input and advice, but I have to disagree. It did not make it tough. It made it wonderfully flavorful with a perfect texture and I stand by this. But you can definitely feel free to skip it.
A quick very hot sear will give you the Maillard reaction, make it look nice, and not toughen it up. I either use an electric heat gun or a weed-burning propane torch
He didn't have a hard time cutting it because of the double sear he had a hard time cutting it because he wasn't holding the meat he was cutting from but rather the slice he was cutting off....no leverage! LOL
I saw Sous Vide cookers on some cooking show the other day and told my wife “ I need to get one of these”. She said “why, our instant pot has a sous vide setting” . Sure enough it does. I did see some other channel that advised against cooking for so long. She said that tends to make the meat fall apart. Maybe 24 hours works for cheap cuts of meat, like smoking a brisket for 18 hours. I’ll give it a shot. My guess is, and this applies to searing before or after, there is no right answer. Just whatever works for you.
It's his video and he is eating the food and he can do it what ever way he wants, as long as he likes the way it turned out. Jeff is only sharing how he does it...follow it or not, up to you.
Thanks,This is a first time in my cooking that I heard of (Sous Vide)this kind of slow cooking under controled hot water. I have to tryout this cooking,again thanks👏👏👏👏👏👏👏🍺🍺🍺🍺🍺🍺🥂🥂🥂🥂🥂🥂🥂🍀🍀🍀🍀🍀🍀🍀🍾🍾🍾🍾🍾
Not to worry. I still call aluminum foil “tin foil”. Can’t change old school. I am anxious to prepare your recipe. My instant pot has a sous vide setting. I can almost taste that sammmich😋
Well, I did this recipe to the T with 3.24 lb bottom round, 133F for 24 hrs. I like medium not rare. Everything else was the same. Braise with oil and garlic , bag with some beef broth and braise juices into pressed ziplock. 24 hrs later, second braise and sliced with brioche buns and muenster cheese. Frech dip on side. THEY WERE PERFECT TENDER! LIKE BUTTUH! This video got my through my first time souse vide. Thanks !!! I'll do it again. Oh and second niight dinner , cut strips with egg noodles and. beef stroganoff. Again perfect for reipe.
Also to help with the evaporation process after you put that down to cook you could have wrapped it and aluminum foil which would have made like a lid to help keep condensation on the inside
Looks delicious but no one can beat Philippe's in Los Angeles. Been in business for over a hundred years. My Dad, who turned 76 today, would take me there before a Dodgers game back in the day. Jeff, make a trip to the west coast and check it out. You wont be disappointed.
Looks great! Hope it’ll do as good a job in my new Instant Pot pressure cooker with the sous vide function. What brand of beef broth did you use? I find there’s a big difference between the different brands.
It is absolutely correct to say tinfoil. In the dictionary it means foil made of aluminium or other gray metal used to wrap food. Great video as always.
Dufus, sear after you finish the bath (take out of bag, pat dry and sear). Use the bag juices for your "gravy" or au jus. I learned, years ago from Serious Eats, Smo*king and Sous Vide Everything, how long to cook for just about everything (including vegetables!). Dave, from Smo*king uses 132 Degrees F for his Medium Rare. Guga, from SVE, uses 135. Love them both. Would be good for You to watch them before you walk off the plank.
I have been sous vide 'ing for a couple years and I also have an instant Pot. I used the instant pot last night to do the exact same thing and I have used the sous vide in the past to make the same meal. Both are amazing. The reason for the instant pot last night was short time to get things done (didn't prepare) but for larger meals, I have a food save hard plastic tub that I use and it would be a good ide to cover it with a lid (cut a hole) to prevent evaporation.... Great show, glad you are branching out but I would like your comments on the compare of Instant Pot with Sous Vide French dip :)
The pronouncing of worcestershire had me ngl Plus.. you really should boil down the au jus after sous vide. Youre not guaranteeing that it was properly cooked through that way
...."and I'M a Jew!!!!" Love it. Hey folks, sous vide is for real. I stressed over perfecting smoking brisket....a lot of myths and legends have grown up around this. Fuggedaboudit!!!! Just give that brisket a 2 hr smoke b4 the sous vide.....24 hrs at 145 for me works well. Then a 2nd smoke, and man, it's gonna be the best juicy brisket you've ever had.
Pro tip. No need to add very hot water to the pot before starting the sous vide machine. The machine heats up that small volume of water very quickly-within 2 minutes or so.
Thanks for the video. One advice, you do not really need to cook this over night. The longer you sous vide, the more tender but mushier it become. Yours look a bit mushier than it should be IMO. Basically the rule of thump is 1 hour per inch.
@GravityToy You mean telling an American who is misusing French how to properly use French? If the American in question can't be bothered to learn what the French words actually mean, he should stick to English. "French Dip with Au Jus" translates as "French dip with with juice." Note the doubled "with with" -- it's ridiculous. It's either "French dip with juice," "French dip with jus," or "French dip au jus," but not "French dip with au jus."
@GravityToy "You are either calling yourself a crappy TV or openly admitting that you are a complete narcissist." Neither, and your assertion makes no sense. You, on the other hand are displaying traits of narcissistic personality disorder. Furthermore, there is nothing humorous about calling someone a "Nazi" or a "ginger."
Everyone’s an expert.. look at all these people telling you what you should do.. if they don’t like it they can do it their own way without leaving these types of comments. Or better still, take their own money to buy the products, their own time to film the video & their own effort to edit & share it. Sheesh! I for one, enjoyed this video Jeff, despite it being a different cooking method. It was entertaining & informative & I thoroughly enjoyed watching it. Thanks for the great video Jeff, keep ‘em coming!
If you have a lid or mostly wrap the top then probably won't need to add any, if it's open then maybe a cup of water every few hours to keep it topped off.
First of all, thank you for all your enjoyable videos. Secondly, you typically marinade the raw meat, place in the bag, sous vide, and then sear the meat at the end of the sous vide cooking time. I just love mine and it does an amazing job!! Thanks again!!
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
If anyone is curious, the method of cooking is called sous vide, the actual device is call an immersion circulator
Tell that to his wife
🙄
Tom bryan He’s gay.
First off I have to admit....I thought this video was clickbait and full of crap. Top round that tastes like prime rib....riiiiiight. I had a roast and was looking for something to spice up my recipe. Tired of the old roast and potatoes I looked for something to do with the Anova sous vide machine the wife got me for Christmas. I stumbled two days ago at midnight upon your recipe.
Last night I gathered your ingredients together and fired up the cast iron to sear the roast. Fast forward 24 hours I pull the roast out of the water, open the double sealed bag and OMG it smelled amazing. The ajou smelled savory and delicious. I seared the roast after patting it dry and placed it to rest. It was the hardest 10 minutes of my life...I cut into the steak and feared it was tough as rubber. Then the knife pierced to crispy crust on the meat and the knife glided though the juicy interior. I served my daughter, wife and my self a serving with some carrots and a buttered bread slice topped off with a small ramekin of ajou. I cut through the roast with my knife and took a bite. My wife got a grin from ear to ear. She had taken a bite before me. The explosion of thyme and the red wine infused with a salt and pepper bark and a fork tender interior was delicious. After two bites I ran to the fridge to get the horseradish. That’s how I eat my prime rib. My wife even had to ask again what cut of meat it was. It did not taste like your common crockpot roast. This was different! Thank you I can now eat like a king on a commoners budget.
So now I am looking for a good recipe for this crow I need to eat for doubting your video!
Rodney Wade, that is one of the best comments I've ever read on TH-cam.
So the meat breaks down and becomes tender? Thats a tough cut of meat so I have my doubts.
@@kevind7308 Ask any pitmaster how they get their meat so tender and they'll tell you to cook it low and slow, that's what this device does, it cooks it at a low temperature over a long period of time.
I had to tell you I made this today, and used all your suggestions. It came out perfect. Did all the searing and onion sautéing outside to avoid all the smoke. I think mine was a bit smaller and narrower than yours, so it came out more medium than medium rare. Next time I'll set the sous vide at 132 or 133. Delicious sandwiches with lots of leftovers. Oh, and we had homemade Scottish rolls which made it even better. Thanks for the great videos. Love your enthusiasm.
When I was 20 years old I worked the Olive Garden Merritt Island Florida when it was opening. If I'm not mistaken essentially this is how all the food was cooked there. It was in bags and they basically heated it up and warm water.
I've been using a sous vide for about 4 years now, starting with a sort of cobbed together system as the affordable ones weren't available that far back. I have converted by whole family to this form of cooking meat. Steak, roasts, pork, chicken . . . I started out doing 72 hours for chuck roasts but have now cut back to 48 hours. Oh, if you New Yorkers have picnic hams, try that for 48 hours. Unbelievable. And invest in a vacuum sealer - you'll find many uses for it besides sous vide. Oh, one more thing - for a long cook, put a couple of layers of plastic wrap across the top of your pan. It won't melt and it eliminates most of the evaporation. Love the videos and recipes. I'm a new Ninja Foodi owner and learning from you. Love from the south - Texas that is
Love that you are venturing into alternative cooking methods. Keep the recipes coming!!!
And now when Instant Pot has sous vide option it’s not an alternative method any more.
I cooked this yesterday and today. The sandwiches I made with it were delicious. Finishing the meat under the broiler with the onions and cheese really sealed the deal.
Though I know this was done a while ago, it is the best. I have made this about 5 times now and have to comment: For everyone that has had this receipt has said it is the best they have ever had, I agree Amazing. Here we go making it today again 😋
I just finished making this. Wow! Wow! Wow!This is the first time I ever made a rump roast and also my first time using a Sous vide. I cannot tell you how delicious this was! Amazingly tender juicy and delicious! As you said, it tasted like prime rib! I was a little apprehensive because I used the Sous vide function on my instant pot and not the standard “stick”. No worries! This has to be my absolute favorite recipe from you! Thanks for sharing this recipe. It will be a staple in my house from now on!
Great, you just cost me more money, 3 instapots plus accessories and now this...now I am in big trouble until I make the French dip which my wife just loves. Thanks for the videos!!
I cannot figure out why you bought 3 instapots. Wouldn’t one suffice?
I bought the instant pot with sous vide mode. Best of both!
Cost/benefit…cheaper cuts turning out better.
I sear mine after the cook
So do it before, some do it after. Some do it both.
I do to with steaks, but with something like this I think the charred exterior lends flavor to the jus.
Use a stainless steel pan for the first sear to build a fond for the Au Jus, None will be created in a non stick pan
Me too. But if I want to sear before I always need to season a couple of hours in advance not immediately before searing
That is the way I was taught to use it.
For those of us who are fans of *sous vide everything,* you only need to sear the meat _after_ the sosu-vide process.
Previous commenter had it right - the pre-sous vide sear will bolster the flavor of the au jus. I'm about to do a rump roast, and I'll pan sear first, sous vide, then crisp up the crust with the searzall afterwards.
I was a subscriber to sous vide everything until I saw a video about foie gras on a burger. I do not support animal cruelty.
My only complaint is that my hubby watches your videos as well and keeps me far too busy cooking so many of your things! Your meals are easy to understand, prepare and enjoy. Thank you for all of your efforts and time.
Make your hubby do the cooking, and then go and get your nails done. I'll bet he'll love it. Jeff is fantastic, and his instructions are so easy to follow. Your hubby will be so successful, and proud of his newfound talents, that you will have a hard time getting your kitchen back.
Take your sous vide pot, wrap it in a towel and place it in a larger pot. Saves energy and your sous vide stick won't have to work as hard. A lot of heat is lost through the single pot, so insulating it helps. I also seal larger cuts of meat, marinade and spices in the bag and let it marinade overnight before cooking in the sous vide machine. It may not make much difference when cooking 24 hours, but it surely is scrumptious.
I found that for super long cooks 24hrs + Puting plastic wrap over the pot seriously helps on evaporation.
You are so spot on with this sous vide recipe! I've watched pretty much every one of your instant pot recipes and just now saw that you are a qualified sous vide expert also! Well done!!!
I just started using the Sous Vide setting on my Instant Pot Pro Crisp. First thing I made was the most delicious pork tenderloin I've ever eaten. Second thing I made was this 24 hour faux Prime Rib. I gotta admit I was a little skeptical, but I was pleasantly surprised! It's not exactly like prime rib, but for the price it's close enough. Wife and kids already said they would love to eat this again.
Thank you so much for your channel, for sharing your recipes, and for keeping things simple. I'm at the point where, when I am looking to try something new in the instant pot I will search your channel before I go anywhere else. Your clam chowder is one of my favorites
I did this recipe and it was a huge hit. My son said this is better than any restaurant and he is kinda understated. His girlfriend who can't weigh more than a buck and has stomach problems had two sandwiches. And the topper is that my wife made a special request for me to cook it again. Thanks great recipe.
I made this yesterday (well, over the last two days). My local supermarket conveniently had bottom round on sale, so I've got that going for me. I followed the instructions and recipe to the letter. And while I agree that it was incredibly tender, there was no getting around that it tasted like bottom round. This is fine for a swiss steak, but it wasn't in the same universe as a prime rib. Totally different flavor. I took half of the au jus and made a gravy which came out pretty nice. I might give this a try with a better cut of meat like a top round. But today when I went to slice it for sandwiches, it had a rather mealy texture. I ultimately tossed the rest of it. So I'm not a big fan of this particular dish, but I do appreciate the great video and the education!
When I saw the cutting commence with an 8" chef knife ...
If your going for roast beef deli, forget this Im going with eye of round cut, that is what they use for roast beef in the deli to make sandwiches. Still looks good though.
As both a pressure cooker owner, and a sous vide anova nano owner, I would totally love to see more videos like this in the future.
Great recipe. This is why I got into sous vide cooking. I cooked a cheap 5-lb bottom round roast this way and it was amazing. I never thought bottom round could taste so good. It really compares to rib roast in texture and flavor, firm, yet tender, and juicy. Not stringy like typical pot roast. You just dial in your favorite level of done-ness and you can't mess it up. My medium-rare preference for beef is 134 degrees. I cooked my roast for 24 hours as you did and it was perfect all the way through. I got the same unit you have, cooked a variety of meats with it and they are all fantastic. The Anova Nano is on sale for $68. I'm very pleased with mine. The meats are so tender, I suggest getting non-serrated knives so they don't tear it up. You don't need those old hacksaw knives with this meat. Hope you do more sous vide videos with economy cuts of meat like this, other channels seem focused on expensive cuts.
I'm inspired! I started sous viding if that is the correct way to say it, two years ago and think I watched this video two years ago, but am just now getting adventurous with my sous vide. I saw a roast at Aldi that I want to buy and I think it might have to be cooked for 24 hours like this because it is every bit of this size of meat. I was hoping to by pass the 24 hours, but it seems meats that big will all be cooked sous vide that long. I think I am going to be adventurous and try this 24 hour thing! I know this was posted 5 years ago, but still, thanks for posting it! It's still paying off! lol
You are my hero. I used a Sous Vide device to make rump roast with Sauce à la Bordelais. Your advice is pure genius. It is most certainly a learning experience; but I pulled it off. We had it for dinner with the sauce, steamed vegetables, roast potatoes and a bottle of St-Emilion. Thank you.
I had to come back to this recipe...the leftovers are the best part. Once it's chilled, this beef slices thin real well, you can do just about anything with it, make incredible sandwiches, burritos, tacos, etc. I sliced it about 1/16" inch thick, laid pepper jack cheese over it, broiled it a few minutes, and piled it on some butter-browned rye bread. My poker buddies were blown away! This beef melts in your mouth, you think you spent a lot of money on it but no, about $12.
So happy you are doing sous vide. Do some in the Ultra machine for those of us that have the Instant Pot Ultra! Love your videos. :)
I have an Enova and love it. Bought a large plastic box to use for cooking but I can use my Instant Pot pot thanks to your video. I am definitely going to make this roast. Love your videos. I can rarely watch cooking videos because they are so poorly made. You are the master.
Making this right now…. My first time with this recipe, but encouraged by the video and comments. Looking forward to tomorrow for French dip beef sandwiches!!! 😊
I just tried this as my first sous vide attempt tonight. Came out delish! Thank you!
Listen to this man on this one. He nailed it. great info if you never used a Sous Vide device.
Sous Vide roast beef is the best because it requires almost no attention, just time. They make a silicone lid for the Instant Pot bowl. Buy one and cut a pattern out to fit the Sous Vide device. When in place while cooking the lid will prevent water loss from evaporation for long cooks.
If cold sandwiches are your thing. Put the cooked roast in the fridge to cool and re-solidify the cooked collagen/gelatin expressed from the meat. After it's firm, run it through the slicing blade of a mandoline style slicer for deli thin slices. I have a mandoline only used for slicing meat. Mostly for homemade beef jerky. The top rounds fit perfectly on it. If using a large bottom round, slice them into appropriate size prior to the cooking steps and cook multiple bags in a large enough vessel. My local Kroger puts the whole muscle on sale from time to time which yields four roasts for me. Some go in the freezer for later use.
For a beef and cheddar sandwich, make a simple cheese sauce from a roux, milk, processed cheese, and grated cheddar. Pour it over the beef on the sandwich and put Arby's to shame. Putting Arby's to shame isn't really that hard to do. Don't forget the hoarse radish, I like "Beaver" brand myself.
You can skip all that cheese making and just buy Boar's Head Horseradish Cheddar Cheese, the stuff is awesome.
I'll look for it at my store's Boar's Head area.
I've used my sous vide many times and the instructions that come with it, along with all videos I've watched, never sear the meat before cooking. It's always done after. It overcooked the outside and dried it out. You can tell just by looking at it.
Janie Lewis while I normally would agree with you. I think at least here it lead to liquid in the pan he used to cook the meat in and make the au jus with. Maybe here I’d sear before and not after
@@Bigheadedwon I guess we just need to agree to disagree on this one.
Man if you turn out a roast like that you are welcome to carve it any way you please! Looks amazing. I've gotta get the Sous Vide piece for sure. Thank you Sir!
not really cause not cutting it right can ruin al lthat hard work.. heh. carvingis as importnt as cooking.. and a meat slicer isthe way to go for thin easyto bite in a sandwich slices not chunks
Awesome!! When I built a SV rig back in '10 or so, I did something almost exactly like this for the family Christmas dinner. We ate it just as a roast with the jus for pouring over. A couple things you might try-- If you cook in an open pot, you can limit evaporation with some plastic wrap.
To enhance the sear, you can sprinkle a little bit of brown sugar on the meat before hand. It will caramelize and deepen the browning and add flavor. I like to use some smoked sea salt as well, or a couple drops of liquid smoke, applewood is nice and mellow. I prefer the bottom round like you used over the top. It has more fat and thus more flavor, plus a better shape for carving. Eye round is best avoided-- bland.
Why is everyone eating the same sandwich? You made three!
I just did an english roast for 28 hours, then seared it and it was one of the best roasts I have ever tasted
I've had my Sous-Vide for 7 years. There isn't anything that you can't enhance in some way with it. You don't have to use it as the only method of the cooking process either. It can be used as just a step in the process.
I tried a roast and it came out like a pot roast, do you know what I did wrong? I followed the instructions to a T
@@sherrytelle where did you get your instructions from and what is the wattage of your unit?
@@pheotonia It was off an instant pot online recipe, My Instant pot has sous vide, I have cooked steaks and chicken in it many times. It was a small roast, they said 18 hours minimum, it fell apart, was dry, and tasted like sawdust.
I just got my circulator yesterday and cooked up some 2 inch thick cowboy prime rib bone in steaks for us and the neighbors last night. I am NEVER going to a restaurant again because I can make AWESOME steaks at home now. When will they start making stove/ovens with these little gems built in?!?. Love this segment from a guy that rarely comments on videos. BTW....You can cut/carve the meat however you want IMHO because your videos are so good you can have licence to DWTFYW! LOL!!! Anyhooooo thumbs up and suscribed!
I made the same type of roast sous vide-style about a month ago. I use SV a lot for meats, it's wonderful how evenly and perfectly the food is cooked.
Dammit! Now I have to go buy one. Hubby will LOOOOVE this!!!!!!!!!!!!!!!!!!!!!!
Great video! Love watching Richard swoop in at the end for a biteski! Ya'll are adorbs. Patiently awaiting the next recipe.... :) Cooking my way through all of your instructional yumminess. 4 of your recipes already in my monthly rotation. YOU ROCK DOLL!
Just so you know, the Instant Pot Ultra models can be set to do sous vide.
Once again thanks for the outstanding video. I have been. SV cook about a year. Mostly sear afterwards , on a shorter cook, 24hrs.. to sear before SV seems to keep my seasonings in place better. On longer cooks 24+ I sear afterwards ..regardless before or after it comes out awesome. You might want to try boneless beef ribs..I cook..131-35-40 hrs come out amazing..still firm enough to slice great for sandwiches or on a bed of rice .. Keep up the great work. A lantzman in Philly
Seldom give reviews for recipes, but.... I followed the recipe and it was absolutely great. I cooked the eye roast to 131 degrees. This recipe is definitely a keeper.
I see you've gone over to the Dark Side - The Sous Vide, abandoning the InstantPot. A word of caution to Sous Vide newbies: Jeffrey added red wine and brown broth to the meat before cooking. When you do a steak Sous Vide, it is going to come out death grey colored, and unappetising to say the least. THAT is when it needs to be seared. 60-90 seconds per side removes the grey and gives a great crust - the meat requires no further cooking. Point number Two: The Sous Vide locks the temperature at whatever you set it to. It doesn't matter if you cook your meat for 1 hour or 24 hours or 48 hours, it will come out that set temperature and that color (132-134 = perfect medium rare. 129 = RARE. 150 = Dead). What does change with the duration of the cooking is the texture of the meat. Longer cooking tends to give it a "mealy" quality, especially to steaks. I've done an 1½ thick sirloin sous vide for 1 hour, and my wife won't eat it. It looks fine, it's nice and pink inside, but it's mealy and disintegrates. 35-40 minutes, totally different story, texture wise. And Point number 3: Part of the Sous Vide magic, as Jeffrey alluded to is the QUALITY of the meat you can use, especially lower quality cuts. Cheap, tough cuts of beef tend to be very flavorful, and very inedible at the same time because they come out so hard and dry with roasting. The Sous Vide softens the cuts, while preserving the flavor. You simply cannot overcook using sous vide! That's why Jeffrey could take a tough, cheap bottom round, and then go orgasmic over its prime rib texture. The Sous Vide gizmo and the InstantPot are truly amazing kitchen gadgets, and this coming from a guy who hates cooking! So once again Mr Eisner, my hat's off to you!
I just started doing Sous Vide my first cook was an eye of round. All the recipes called for 24hrs of cooking which I followed. While it was tender It had lost the texture of meat. I felt it was over cooked because of that I was a little disappointed in the results. The second cook I did a bottom round it was the same size as yours but this time I did 20 hours @ 135. It turned out different it was tender and the beef texture remained, I thought the shorter cook time was a better result. My next cook will be the same type of roast but using your recipe. Thanks for the recipe looked to good to pass up.
the hardest thing is watching you try to cut it haha
Holy...WOW! I just got a sous vide machine for Christmas and I'm psyched to try this. Please do more sous vide videos!
i just bought a pressure cooker not too long ago and now i'm getting one of these??? GAH! my hubby is going keto and i've been looking for good ways to cook meat (mostly cheaper meat as unfortunately we can't afford to eat grass fed every day!) and a lot of my friends swear by sous vide for cooking meat. this looks amazing. onto my wish list you go...
Absolutely fablas! I’m new to sous vide cooking. Thank you for the video. 🏴UK
For Pete’s sake: Give your friends their own sandwich!
Pete is out of town on business
The best! We all loved it. Thank you
Set the bag in a bowl after cooking, before you remove the meat. Way easier and more reliable than trying to balance everything.
I done my first Sous Vide with your recipe, seared again on the gasser. Came out really good. Next time I will go for 130 so I can get a good sear on the Green Egg. That should give it even a better taste.
I picked up the Instant pot Sous Vide Stick it's awesome!
I cooked two Ribeye steaks and torched them after for the searing. They were amazing! Perfect Medium Rare!
I just love you your personality your excitement when cooking. You are too funny.
Just got my Instant Pot Sous Vide, selling on Amazon. Gonna make this beef, thank you so much.
When I saw the link for a sous vide video from you I was expecting the instant-pot sous vide unit. Nice video, as always.
Sear before AND after... hadn't seen that before. Looks awesome, BTW! Thanks...
Great video, Happy to see you breaking into the Sous vide cooking. When dealing with the juice from your cook I have put it over a bowl and cut the corner with scissors.
Your knife and fork skills are hilarious! 😆
Always love your enthusiasm but that was medium well. Next time, try not searing the meat first, set temp to 129 and sear after....
I agree, Sear after the cooking. Searing before does nothing.
Yep ... his Instant Pot is showing. Don't sear before sous vide. Nope. SV first, pat dry, then sear/torch/grill for colour/crust. Searing first is bad advice.
there’s no way that’s medium well. if it doesn’t look red at times that’s just bad lighting. that long bath is what cooked the middle. 135 is medium’ish. and since the color is uniform you know the edges are the same temp as the middle.
sous vide gives the meat that appearance, its at the temp that the sous vide was set. searing before does a lot of the aus jus. if you arent looking to make use of that then there isnt much point
@@ChrisPollard its really not tho, what negative reaction would searing first cause?
Just a tip for your meat...(insert joke here) the additional sear was not necessary and gave the exterior a tough crust comparative to the rest of the meat. It looked as if the first cut of each slice was resistant to the knife, therefor taking away the control of your knife as to getting precise thin cuts. Your first sear was enough especially since you were slicing up the complete roast and not presenting on a table. Just my nickel's worth, and you can keep the change. lol Btw it was fun watching all of you guys tun into cave men over a hunk O meat. lol
Hope Noneya thanks for the input and advice, but I have to disagree. It did not make it tough. It made it wonderfully flavorful with a perfect texture and I stand by this. But you can definitely feel free to skip it.
A quick very hot sear will give you the Maillard reaction, make it look nice, and not toughen it up. I either use an electric heat gun or a weed-burning propane torch
He didn't have a hard time cutting it because of the double sear he had a hard time cutting it because he wasn't holding the meat he was cutting from but rather the slice he was cutting off....no leverage! LOL
I saw Sous Vide cookers on some cooking show the other day and told my wife “ I need to get one of these”. She said “why, our instant pot has a sous vide setting” . Sure enough it does. I did see some other channel that advised against cooking for so long. She said that tends to make the meat fall apart. Maybe 24 hours works for cheap cuts of meat, like smoking a brisket for 18 hours. I’ll give it a shot. My guess is, and this applies to searing before or after, there is no right answer. Just whatever works for you.
It's his video and he is eating the food and he can do it what ever way he wants, as long as he likes the way it turned out. Jeff is only sharing how he does it...follow it or not, up to you.
Killer recipe dude! Au Jus was on point. Added little more salt and pepper to my taste and perfecto! Thanks!
Absolutely love your videos!
Your fork needed to be on the left and not in the piece you were cutting off
Thanks,This is a first time in my cooking that I heard of (Sous Vide)this kind of slow cooking under controled hot water. I have to tryout this cooking,again thanks👏👏👏👏👏👏👏🍺🍺🍺🍺🍺🍺🥂🥂🥂🥂🥂🥂🥂🍀🍀🍀🍀🍀🍀🍀🍾🍾🍾🍾🍾
This kid needs his own Food Network show !!!
Not to worry. I still call aluminum foil “tin foil”. Can’t change old school. I am anxious to prepare your recipe. My instant pot has a sous vide setting. I can almost taste that sammmich😋
Had my sous vid for a year, not used it yet. Sitting in drawer now. I am going to give this a shot.
Well, I did this recipe to the T with 3.24 lb bottom round, 133F for 24 hrs. I like medium not rare. Everything else was the same. Braise with oil and garlic , bag with some beef broth and braise juices into pressed ziplock. 24 hrs later, second braise and sliced with brioche buns and muenster cheese. Frech dip on side. THEY WERE PERFECT TENDER! LIKE BUTTUH!
This video got my through my first time souse vide. Thanks !!! I'll do it again.
Oh and second niight dinner , cut strips with egg noodles and. beef stroganoff. Again perfect for reipe.
I’m going to try this in my Instant Pot Duo Plus. Do I use the same temp and cooking time?
Wor Kesterhire lol. Great video brother!
Beef is seared on all sides and looks beautiful. According to my dad, it's ready to eat!😂
13:05 - This guy sounds like Randall from the "Honey Badger" video. "Do you see that? It's so amazing. Look at how amazing that is."
Also to help with the evaporation process after you put that down to cook you could have wrapped it and aluminum foil which would have made like a lid to help keep condensation on the inside
Looks delicious but no one can beat Philippe's in Los Angeles. Been in business for over a hundred years. My Dad, who turned 76 today, would take me there before a Dodgers game back in the day. Jeff, make a trip to the west coast and check it out. You wont be disappointed.
Looks great! Hope it’ll do as good a job in my new Instant Pot pressure cooker with the sous vide function. What brand of beef broth did you use? I find there’s a big difference between the different brands.
It is absolutely correct to say tinfoil. In the dictionary it means foil made of aluminium or other gray metal used to wrap food. Great video as always.
Dufus, sear after you finish the bath (take out of bag, pat dry and sear). Use the bag juices for your "gravy" or au jus. I learned, years ago from Serious Eats, Smo*king and Sous Vide Everything, how long to cook for just about everything (including vegetables!). Dave, from Smo*king uses 132 Degrees F for his Medium Rare. Guga, from SVE, uses 135. Love them both. Would be good for You to watch them before you walk off the plank.
I've been doing SV for almost a decade and this is an exception where I'd pre-sear. Personally, Id go at 132F, but it's a matter of taste.
"The waiting is the hardest part." - Tom Petty & the Heartbreakers
You always crack me up! I’ve been considering sous vide and now I’m sold! Thanks!
Looks delicious! Tin foil is absolutely correct. That's what I've called it my entire life!
I've followed your recipe and my bottom round roast will be ready tomorrow around 4 PM. So excited!!!!
I have been sous vide 'ing for a couple years and I also have an instant Pot. I used the instant pot last night to do the exact same thing and I have used the sous vide in the past to make the same meal. Both are amazing. The reason for the instant pot last night was short time to get things done (didn't prepare) but for larger meals, I have a food save hard plastic tub that I use and it would be a good ide to cover it with a lid (cut a hole) to prevent evaporation....
Great show, glad you are branching out but I would like your comments on the compare of Instant Pot with Sous Vide French dip :)
Just made this with a top round roast. It was incredible!
i cant even watch this. Barely put any salt on that meat.
The pronouncing of worcestershire had me ngl
Plus.. you really should boil down the au jus after sous vide. Youre not guaranteeing that it was properly cooked through that way
Should dry brine in salt
...."and I'M a Jew!!!!" Love it. Hey folks, sous vide is for real. I stressed over perfecting smoking brisket....a lot of myths and legends have grown up around this. Fuggedaboudit!!!! Just give that brisket a 2 hr smoke b4 the sous vide.....24 hrs at 145 for me works well. Then a 2nd smoke, and man, it's gonna be the best juicy brisket you've ever had.
Pro tip. No need to add very hot water to the pot before starting the sous vide machine. The machine heats up that small volume of water very quickly-within 2 minutes or so.
Looks great. My only observation is that the fork should be on the other side of the knife. That way you can slice as thin as you want.
Thanks for the video.
One advice, you do not really need to cook this over night. The longer you sous vide, the more tender but mushier it become. Yours look a bit mushier than it should be IMO. Basically the rule of thump is 1 hour per inch.
I can't wait! My pot roast is in the water right now!
Go Auburn!! Both my kids are there!!
Congratulations! You started a FEEDING FRENZY in the kitchen!
I'll take and eat a sandwich like this any day. Looks really tasty. Thanks.
"au jus" means "with juice". You don't dip it into the au jus, you dip it into the jus.
@GravityToy You mean telling an American who is misusing French how to properly use French? If the American in question can't be bothered to learn what the French words actually mean, he should stick to English. "French Dip with Au Jus" translates as "French dip with with juice." Note the doubled "with with" -- it's ridiculous. It's either "French dip with juice," "French dip with jus," or "French dip au jus," but not "French dip with au jus."
@GravityToy "You are either calling yourself a crappy TV or openly admitting that you are a complete narcissist."
Neither, and your assertion makes no sense. You, on the other hand are displaying traits of narcissistic personality disorder. Furthermore, there is nothing humorous about calling someone a "Nazi" or a "ginger."
yes, it's just jus
Everyone’s an expert.. look at all these people telling you what you should do.. if they don’t like it they can do it their own way without leaving these types of comments. Or better still, take their own money to buy the products, their own time to film the video & their own effort to edit & share it. Sheesh! I for one, enjoyed this video Jeff, despite it being a different cooking method. It was entertaining & informative & I thoroughly enjoyed watching it. Thanks for the great video Jeff, keep ‘em coming!
I love trolls. I think I'd like to sous vide one, maybe with a little au jus.
I love this! Thank you
My mom used to always say that, “better than a restaurant “ ! Great video!
Looks amazing! I love watching your video!
Really great step by step cooking process.
Wow, that looked really great!
That looks incredible! How much water did you add during that 24 hour period? I also have a 6qt liner from the IP and I also just bought a Nano. :)
If you have a lid or mostly wrap the top then probably won't need to add any, if it's open then maybe a cup of water every few hours to keep it topped off.