Hi, I bought a beef roast in the supermarket (smack my bum but hey we are pensioners).
Cooked it Jacobs way at 90 C, rested then finished 200 C.
It looked great, beautifully red/pink in the middle.
Boy was it tough!
ok (just) in sandwiches (cut really thin) but....
I have a sous vide machine (why didn't you use it in the first place you say - time I say).
Question is, could I take my cold tough beef and re-cook at 55C (avoid pathogen problems) in the SV machine, for say X hrs, and tenderise/rescue it?
If yes, what is X, If no, my dog will love it!
Regards, Don.
