Cooking meat using the sous vide technique allows for precise temperature control, ensuring it cooks evenly without risk of overcooking or undercooking, resulting in tender, flavorful dishes.
Sous vide cooking requires a vacuum-seal, immersing the food in water at a consistent temperature. It’s perfect for tough cuts of meat that need prolonged cooking to break down.
For optimal tenderness, beef should be cooked at around 130 degrees Fahrenheit for a longer time, enabling enzymes to effectively break down muscle and connective tissue.
Set your sous vide water bath to between 130 and 150 degrees Fahrenheit depending on your preferred doneness. A medium roast is cooked best between these temperatures.
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