There are so many general sous vide threads here, but I wonder if anyone has experience using sous vide to turn a cheap, tough cut of beef into something heavenly.
I thought I was almost there when I tried an Eye of Round for 4 hours at 129F. It came out perfectly rosy rare, tender, and tasted amazingly great. So great, that I had to go and ruin it by trying to make it better. The 4-hour cook could have been just a little more tender, I thought, so I tried another Eye of Round at the same temp for about 20 hours. (There are many recipes online that specify 30 hours.)
The result was OK, but nothing to rave about like the 4-hour version. The 24-hour version was less rare, and while very tender, some flavor was lost. There also seemed to be a little mushiness. Maybe next time I’ll split the difference and cook for 8 hours or so.
Also, any thoughts on salting beef, before cooking or during? I’m not sure if it makes a difference or not, but prior to my 4-hour cook I’d salted for 24 hours, and prior to the 20-hour cook the salt was on for only about 12 hours.