Do Veggies make ROAST BEEF Better or Worse?..SURPRISING

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I tried cooking ROAST BEEF with veggies and another one without them. I wanted to find out which way is the best when cooking it sous vide and to my surprise these are the results.
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HOW TO COOK ROAST BEEF SOUS VIDE
I cooked it for 24hrs @ (135°F / 57°C)
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#RoastBeef #SousVide #Recipe

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23 сен 2024

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Комментарии : 1,1 тыс.

@johnderoy916 4 года назад

Should have 3 packets - 1 with no veg - 1 with raw veg - 1 with pre roasted veg

@excaliber90887 4 года назад

I second this.

@tony_25or6to4 4 года назад

You beat me too it

@tony_25or6to4 4 года назад

@How Not To could have cut it into 3 pieces.

@recyclops4872 4 года назад

Beat me to it lol

@paulsigrist9360 4 года назад

@How Not To that was definitely a joke

@renzirocen5229 4 года назад

1year later: hello my friends today we are going to sousvide angel

@mythos000000025 4 года назад

Hmm long pig sous vide!

@CATDABOSS 4 года назад

Id watch it

@brezily9790 4 года назад

Ive seen this joke 2 years ago

@jroddd66 4 года назад

You think he seasons angel on only one side too?

@PrincessBeatrix_ 4 года назад

It's just angel in a hot tub for 5 hours xdddd

@grimm_ 4 года назад

The thing that really adds to the roast flavor is roasted vegetables, particularly roasted onions. They have a great deal of umami which is added to the meat itself. I recommend pre-roasting the vegetables and then sous viding with the roast vegetables in the bag.

@bradleystelling9671 4 года назад

I make eye round regularly, it’s usually the cheapest option at the local grocery store. Salt, pepper, garlic powder, onion powder, 133 degrees for 14 hours. Awesome every time. Cold leftovers cut thin, beats most of our roast beef cold cut options for a fraction of the price.

@jamesellsworth9673 4 года назад

I suppose one could further cook the jus with the vegetables to improve things. It makes an extra step but for those of us who love the vegetable extractions in our sauce AND who want the even cooking and tenderness of sous vide beef roast, it has to be done.

@m.sawmill3136 4 года назад

I can't find ANY vids on sous vide fried chicken VS regular fried chicken!! You ARE the most AWESOME RU-vid cooking person and I love your vids. This might be an opportunity to go head-to-head with somebody that does good fried chicken if your not??. The youtube world needs this comparison!!!!!!!

@CheeseDud 4 года назад

Guga, you’ve gotta do these experiments double blind! It always seems like you go into them with expectations of what the outcome will be, then you ask Maumau/Angel leading questions 😂

@madhumenon 4 года назад

Yeah, not scientific at all.

@Loj84 4 года назад

@@madhumenon it doesnt need to be perfectly scientific. Its an entertainment youtube channel.

@CheeseDud 4 года назад

Logan Adams Hence why I’ve still been watching for three years. I just wish he would give Maumau and Angel time to speak their unbiased opinions

@janzen255 4 года назад

@@CheeseDud agreed, he has videos where he waits to give his opinion until after they talk and I prefer it that way for sure. At the end of the day I'm entertained anyway but would be nice to hear the unbiased opinion first

@user-tr2dh4xx6u 3 года назад

i think its fine, the leading questions are good sometimes because it will get them to focus more on what hes asking and maybe get them to notice something they may have missed

@michaelt8282 4 года назад

Guga, please try finely chopping and browning the veggies in a pan before putting them into the bag!!!

@shawn852 4 года назад

Maybe w/o the tomato paste.

@millerkatzenberg5217 4 года назад

This is what I was going to comment. They don't even need to be small pieces, but at least roast or fry the veggies.

@ZacDonald 4 года назад

I'd also like to see a variation with sous viding all the veggies separately at their ideal temps, combining them with the roast, juices and all, and doing the 24 hour roast sous vide.

@riuphane 4 года назад

My thought was he should hit the veggies with the flamethrower (same as the meat)

@cocodojo 4 года назад

@@riuphane but only if it gets the searing theme, we've got to make our experiments consistent, "ain't that right MauMau?"

@legionary1656 4 года назад

"Never wash your meat." -Guga 2020

@minchulkim4602 4 года назад

Lol

@ChristianoMoe 4 года назад

I was about to comment this 😂😂

@gersonrendon2188 4 года назад

-helth

@afilmodyssey9814 4 года назад

Legionary ah jetters how are we

@SejoAtIgnister 4 года назад

OBJECTION!

@indoboy113 4 года назад

Just a thought guga, maybe try roasting the mirepoix before adding it to the bag with the preseared meat, that should make sure the veg is cooked and flavor of the mirepoix to mingle with the meat when sous videing.

@the_inquisitive_inquisitor 4 года назад

Thanks for the tip, I'm gonna try that tomorrow for Father's Day

@gregorydocenko4019 2 года назад

I have watched most of your videos before trying the sous vide method. I made my first top round roast today. Just a salt and pepper dry rub. 135 for 8 hours. Finished ( burned )it in my hot air fryer oven with butter and rosemary. You always talk about the smell. Now I know what you meant. This is the only method that can give you this sensation. It came out awesome, tender, flavorful, best ever, no comparison!!! Thank You!!!!

@eboroberts 4 года назад

I miss him saying "your sauce is DONE" he's stopped saying "DONE" for some reason 🤷‍♂️

@desooooooooooooooo 4 года назад

@@robilala2135 your*

@danielgallimore1502 4 года назад

Deso when trying to be smart goes wrong 🤣🤣🤣

@desooooooooooooooo 4 года назад

@@danielgallimore1502 your = your, you're = you are so he was saying you are sauce Daniel Gallimore when trying to be smart goes wrong 🤣🤣🤣

@danielgallimore1502 4 года назад

Jackpot! Thank you!!!!!🤣🤣🤣

@eboroberts 4 года назад

🍿😁

@swintsdeco6109 4 года назад

Guga has one of the best meat channels on RU-vid hands down 🙌

@yassergarawi6738 4 года назад

THE best

@jofranman 4 года назад

YES!

@zay3803 4 года назад

u mean 2 best meat channels. GugaFoods and Sous Vide Everything

@tyrelljackson5532 4 года назад

Pause

@ElectBeef 4 года назад

I think Johnny sins has a good met channel

@l33tpie 4 года назад

Sigh, these cocopuffs ain't getting any better watching this..

@viethuongvothai686 4 года назад

l33tpie cocopuff is pretty good though.

@FlavorPro 4 года назад

cook them sous vide. 185F for 3 hours...

@nicholasyang3035 4 года назад

:’(

@dizzytheday5586 4 года назад

Sigh, these Fruit Hoops aint getting less generic reading your comment...

@jettnash5217 4 года назад

I'm eating fresh air and diet lemonade. This is killing me.

@teknophyle1 4 года назад

What about precooking the vegetables? I'm curious if that would make a difference

@isaiahkaraitiana8444 4 года назад

I was thinking the exact same thing!!

@surgtech 4 года назад

@@isaiahkaraitiana8444 same here..

@michaeljohnmorales7613 4 года назад

Guga needs to see this

@TheSkinking 4 года назад

This was what I thought right away also

@brianwalker8465 2 года назад

No, it wouldn't help at all. Flavour molecules are too large to penetrate past the surface of meat (except for salt ions and smoke particles). It doesn't matter what you put in the bag, how long you leave it in there, or what temperature you bring it to, you're never going to convince any kind of flavour to get inside the meat. All any of this does is make the bag smell nice

@chuckp3986 4 года назад

I sous vide eye round for a deli style roast beef with success. Salt pepper garlic powder a dash of Worcestershire sauce and sauteed onions. I precook the onions and definitely get a lot of onion flavor. I'm going to try presearing next time, I've just skipped the sear entirely in the past

@pumpkinheadghoul 3 года назад

This was an amazing experiment. I bet the results surprised 90% of us. No way I expected the no veggie cook to be better. I also did not expect that the vegetables would be pretty much raw after 24 hours. That's CRAZY! Anyway, thanks a bunch for doing this. Now we know.

@hempseed7028 4 года назад

NEVER wash your meat.

@dizzytheday5586 4 года назад

Giggidy

@rushbcykablyat1792 4 года назад

Never beat your meat.

@goliath-6scythe873 4 года назад

what about wiener schnitzel?

@dylanzrim1011 4 года назад

I followed the instructions directly. No one will talk to me

@1z786 4 года назад

rushbcykablyat lol omfg 😂 ain’t listening

@houstongoner 4 года назад

"never wash your meat" doctor always told me to wash it everytime you shower.

@PoeLemic 4 года назад

Like Guga, I like to get it out, move it around, turn it one way or another, then pat it down to dry it. Then, I guess (like you) I can wash it in the shower, as a final step.

@user-tr2dh4xx6u 3 года назад

@@PoeLemic i like to sous vide mine in the shower

@poelemic3642 3 года назад

@@user-tr2dh4xx6u Yeah, it's better than a toilet-bowl sous vide ...

@Dominikmj 4 года назад

Big problem in the taste test: Gunasingha completely hijacks the review due to its preconceptions! And: correlations don’t imply causations: only because the veggies are not breaking down (pectin is only breaking down starting in the higher 70°C) doesn’t mean that it doesn’t flavor its surrounding - I consistently rapid infuse syrups, alcohol, and so on with sous vide and it works like a charm. Here are some additional notes: the veggies were cut too big. More surface mean more possible flavor exchange. Another important one: with the vegetables Gaga increased the amount of product in the bag: hence it is likely, that the “weaker flavor came from the lesser salt content of the meat! Another one- it would be interesting to see presauteed veggies and some broth or other liquids!

@Mohamed.Ali.Alkadry 4 года назад

Try using Mushrooms with sous vide. Died, mushroom boulion cube, and fresh mushrooms

@victorsteen73 4 года назад

Guga try cooking the vegetables first then add to the bag with the meat I promise it will knock your socks off I do it all the time.

@Battones 4 года назад

That sounds like a great idea.. If Guga doesnt try, I will.. :)

@victorsteen73 4 года назад

@@Battones Seriously, I was surprised Guga didn't do it. At the beginning of this video he was cooking them I thought that's what he would do. Either way you should do it its soo good it just makes them soft and can crush under the pressure of the vaccume sealer. I put my sealer on gentle and tap the seal button as soon as the air is vaccumed out don't keep it going any longer. I hope you enjoy. The flavor will be much better.

@dotell66 4 года назад

I was going to say the same thing. That taste of raw tomato paste would be very off putting.

@ElCholango 4 года назад

How do you cook the vegetables?

@jessecohen4517 4 года назад

@@ElCholango I guess blanch and then saute. Thats hpw I usually cook veggies

@trevorreniger5670 Год назад

For me, the veggies with a roast is more about the veggies being braised in with the drippings and beef stock. I looooove carrots that have cooked all day with a roast. So yummy!

@brianwalker8465 3 года назад

Couple of science things to point out here : The only flavour particles small enough to penetrate past the surface of meat are salt ions and smoke. It doesn't matter what you put in the bag, you're never going to get new flavours "inside" the meat. Vegetables don't cook below about 180 degrees and above, so this method doesn't do anything to help make the vegetables themselves any better, either. Clarify your purge! All that meat juice expelled during sous vide contains a substance called myoglobin, which has a bitter and metallic flavour. Bring your purge to a low boil for a few seconds, and then pour it through a coffee filter. The myoglobin will congeal into a thick grey slime which is then easy to strain out. Your jus will taste sooo much better if you do that!

@Rum-for-all-and-all-for-rum 2 года назад

Good tip! Thanks.

@mateuscedro7319 4 года назад

sooo weird to hear the "hype searing music" but then he doesnt eat it right after Lmao

@Dmurphy527 4 года назад

The Cryovac process does not create that burn. That comes from a steam cabinet that all of the half‘s of beef go through as a pathogen kill step. The reason the brisket and parts of the round complex show scorching is because that meat is exposed to the steam and is not covered and protected by fat. The only heat that is introduced after Cryo is a shrink tunnel that shrinks the package around the beef and that is done with every piece packaged. Great job. Love the channel.

@xegro 4 года назад

The Tomato Paste which is dry, that's what's also soaked up the juices.

@darkoresnik75 4 года назад

Tomato paste would not soak up the juice, it would dissolve in the juice, potentially increasing it's volume. Some of the tomato paste may also be absorbed by the meat. You aren't left with a blob of gelatenous juice soaked tomato paste after cooking. To figure out the reason for the difference in the amount of juice produced, weights of all the ingredients would need to be taken before and weights of the resulting products after to determine the moisture loss of the meat and the potential moisture gain or loss in the vegetables. You would also need to run a test with and without tomato paste in both the roast with and without vegetables to determine what if any role it has in moisture release or retention of the other ingredients.

@countrygal3688 Год назад

Since I just got my sous vide yesterday, I was so glad to see this. I subscribed in a hurry. Can't wait to see more videos!

@futurecultleader3060 4 года назад

What happens if you pre roast the vegetables and have them nice and charred before you put them in the bag? Having them already broken down might make a huge difference!

@paulziiee 3 года назад

Guga: never wash your meat Caribbean people: say what now?!

@Z04RD 4 года назад

"Searing meat locks juices in" myth mentioned and immediately dismissed! Finally! Let these myths go Away. Thanks Guga!

@DimT670 4 года назад

It does though. It just doesn't mean the salt won't penetrate in a long cook. In a quick cook it wouldnt thought because of the crust

@usabestarmy 4 года назад

@@DimT670 It doesn't, at all

@davyddocarmocabral2989 4 года назад

@@usabestarmy Try to cook a steak with low heat and high. Then tell wich one gets juicier

@marsf6080 4 года назад

@@davyddocarmocabral2989 It's been repeatedly shown and tested that it doesn't. At most, it feels that way because of the contrast of the charred surface and the juice inside.

@williambarnes5023 4 года назад

You just saw the dude show you the entire bowl of juices not being locked in. It's false. Searing doesn't lock in juice.

@joshuabrumback9681 4 года назад

P.S. shoulda cooked up the mirepoix before you added it to the bag

@albertg63 4 года назад

Chefs thought- I would of added the vegetables back to the sauce and reduced it, then added thyme and red wine a reduced it further.

@Craigox001 4 года назад

With all that reducing there Wouldn't be much left lol

@christianstorms3950 4 года назад

No one's got thyme for that. The roast is hot and seared and won't wait for the sauce.

@albertg63 4 года назад

@@christianstorms3950 Yes it will😂 the roast need to rest for atleast 15 mins anyway. The sauce will be done by then.

@duckguycooks Год назад

As a fellow chef and upcoming youtuber I believe that this Beef cut is the most difficult to make good and Guga made it perfect as usual! Inspiring work as always!

@silverplays5128 4 года назад

Guga: I would love to see a comparison of a traditional dry age and an umai bag dry age. I've heard so much different information from so many different people.

@CoalCoalJames 3 года назад

Searing does lock in juices, but that means nothing when you go on to sous vide for 24 hours giving ample time for those juices to leech out. Searing only works to lock in juices when used in things like stews / brazing ect~ it stops the meat from drying out in the first few hours of cooking.

@samuelspade889 3 года назад

Why didn’t he sauté the miroprois before vacuum sealing?

@user-tr2dh4xx6u 3 года назад

mirepoix, its a french word

@StevenCrothers 4 года назад

@Guga, I've been doing sous vide eye of rounds for a LONG time now, I think longer than you maybe. There is one recipe, over all others that works best. 1/2 Cup of worcestershire sauce, 1/2 cup of quality beef broth, 2-3 whole bulbs of garlic smashed, 1/8th cup of black pepper. Cook to your preferred temperature, I do 138F personally, but obviously you have your own preferences :) however, do cook for at least 24 full hours, 48 hours if you can prep far enough out from dinner time. Then don't sear with fire, save your juices, and sear it off in a hot pan with a touch of oil. Gets less acrid tasting that way in my experience. Mix your juices with a little rue, thicken slightly into a nice jus, and serve. That's my "steakhouse" style roast beef.

@seanmcculloch154 4 года назад

Why can’t you sear afterwards when sous vide-ing for a long time?

@harveyknguyen 4 года назад

i think he's trying to replicate how you'd normally cook a roast, where you sear first and finish in the oven

@k0rjata 3 года назад

Apparently it sanitizes the exterior where there would be bacteria that could grow over the long cook time.

@BigDaddy-fx4nx 4 года назад

Cook the veggies first and then put them in the bag. Fry them in some butter and olive oil, put it all in the bag. Make sure the onions are caramelized.

@ashekelahy8805 4 года назад

What about waygu porterhouse

@arunramachandran5012 4 года назад

@Guga, I really think you should have ground up all the vegetables into a paste. And maybe added some spices to it too - like a Korean marinade - soy sauce, vinegar, rice wine or dry sherry, brown sugar, gochujang, smoked paprika, cumin powder, etc. And also added a lot of cilantro and green chilies to the paste

@stephanduplessis8938 4 года назад

Uncle Guga, please make a video about your knifes. And thank you for all your awesome videos, I've learned so much from you.

@haroldhenderson2824 4 года назад

The meat was seared, surface proteins, fat and sugars were browned. Fat is some flavor, but browning is much more flavor! In contrast, the veggies did not get hot enough to breakdown, let alone carmelize any of their starches or sugars. Steaming the veggies would help them be tender, but one NEEDS carmelization (at least 250 degrees, if not 450 degrees on the surface)

@AndreJNick 4 года назад

Who the hell gets a nice cut of steak and thinks "oh I'll just run this under the sink for a while

@dariuslloyd 4 года назад

Have you ever tested letting the dry brine fully penetrate before the pre-sear or do you believe it doesn't matter much? Also, have you found dry brining and letting it sit, prior the water bath, has different results than just salting and immediately putting into the sous vide?

@freddiebvw113 4 года назад

I miss him saying: “ i know it doesnt look that good right now, but watch this” please go back to searing after!!

@dracarysblackfyre6030 4 года назад

He legit said that you should always sear after with steaks, but for long cooks you can't

@johannebeerbaum1546 4 месяца назад

After cooking the roast the cut veggies should be sautéed until caramelized….then the juices should be added and cooked for a time, the bigger the veg cut the longer, possibly up to ten min covered with a lid….after that the juices should be thickened to your taste. This, in theory should give the best of cooking between a slow roasted (thoroughly cooked classic roast beef) and a sous vide juicy med rare roast beef with veggie gravy. Cannot wait to prove my theory!

@Lovreli 4 года назад

2:32 why cant you sear meat after sous vide-ing for a long time?

@Metzelmaennchen 3 года назад

Yes that would ne nice to know. I always did it the wrong way and still have no clue why it was wrong

@Lovreli 3 года назад

I tried doing it his way, pretty much the same just that the crust got soggier on the preseared one. Idk i like to do it later

@ab2tract 4 года назад

This happens when you cook roast in a crock pot too, the vegetables absorb the salt too, so the salt evenly distributes across everything when cooking. You need to put enough seasoning for both the meat and the vegetables.

@btnerual Год назад

I missed the part when he seasoned it.

@wolfgang0422 4 года назад

What happened to the “Shepard’s pie” that was made with short ribs??? I loved seeing it and wanted to make it and it’s gone

@skeleton1765 4 года назад

Check his second channel. Googa Foods

@AngelRK07 4 года назад

Always watching your videos before going to sleep Guga 🙂

@Akutukananu 4 года назад

RKL 777 ikr?! lol

@kevinboettler7342 4 года назад

I never been this early on a video

@connor7554 4 года назад

Me either

@williamkeller5355 4 года назад

Me three!

@Akutukananu 4 года назад

Kevin Boettler me neither

@shojiy.7683 4 года назад

Me neither

@NOWAY-jw3iq 4 года назад

That is not what she said! 😆

@glacyitefreez4929 4 года назад

I love how this guy gets right into the video, no talking for 10 minutes before hand, straight into sous vide!

@michaelfan2216 4 года назад

It's so jarring to hear the guitar without "watch this" before it

@prjndigo 3 года назад

put the veggies in a basket right before you bag em and give em the flame for a bit (or do the double cookie sheet trick, sandwich and flip).

@TheBookofHarris 4 года назад

The vegetables need to be cooked first.

@aaronmackay6123 4 года назад

Was gonna comment same thing. But how much is the question. It's all about Maillard reaction.

@excaliber90887 4 года назад

Just wanted to say, your channel inspired me to finally purchase everything to start cooking sous vide! I hope this reaches you and anyone else interested in time, as I feel I jumped in at the right time. Currently Anova is having a sale. The home unit is $50 off, bringing it to $150 total. The PRO unit is 50% off!!! The total for the pro unit is only $200 right now! So...the Anova Pro is my first sous vide circulator. I am testing it now with a couple soft boiled eggs to make sure it’s functioning properly. Tomorrow...oh boy...tomorrow...I go to the butcher!!!

@stefanerdmann4697 4 года назад

7:06 - that is one of the most intense food-porn scenes i've ever seen!

@tompeck 3 года назад

Greetings from England. What you want to be doing is searing your beef in a hot pan, not with a flamethrower (and I am not anti flamethrower - I have one), and browning the vegetables in the pan at the same time, then put them in the bag with the meat. The purpose of the veg is not really to add flavour to the meat, it is to take flavour *from* the meat that is then used as a base for the gravy (chuck the veg and the juices from the bag in the pan at the end, with a bit of butter, flour and stock, ideally made using the potato water left over from parboiling them for roasting). And if the veg aren't browned first, they will not add any depth of flavour to the gravy. So this is a rare guga experiment that is wide of the mark. Keep up the good work.

@franklinbaron396 4 года назад

When I saw the title, I thought he was making vegetarian roast beef 😂

@RJBrowning03 4 года назад

Lifehack: Always watch Guga with the captions on to enhance the experience.

@bellenesatan 4 года назад

“Hello everybody, today I'm going to paralyse my nephew angel from below the head to see if he can make roast beef better, so LETS DEWWW IT"

@mrenglish7779 4 года назад

Whaaat

@JungleScene 4 года назад

I cook at least 2 or 3 eye round a month, usually 12-20 hour cooks. I always sear mine after the cook. Guga what do you mean when you say you cant sear this after the cook? I do it all the time.

@jewy666 4 года назад

Yea, that in no way is roast beef

@DeathBYDesign666 4 года назад

Technically speaking it can't be "roast" beef by way of sous vide, but I'm sure you can do something similar. You are technically correct though in that it has to be roasted.

@cindykq8086 3 года назад

A difference that makes no difference, IS no difference. --Spock

@OriginalLictre 4 года назад

A variant of this experiment you may want to try is to mostly dehydrate fine-chopped vegetables to prevent the water in the veggies from diluting the juices of the meat, or even to take a vegetable stock and concentrate it in a dehydrator before adding it to a roast being cooked sous vide.

@lighttheoryllc4337 4 года назад

So YES to cooking in a vacuum pack w/ marinade and spice and veggies. But the veggies need to be of equal fibrous texture. Or some will over cook while other Veggies are still undone. For instance Red Bell Pepper julienne and Onions Julienne would work But Celery and Carrots from raw would not. 2 different cooking times for those. Also Some veggies get really bitter when over cooked Hope that answers the question

@lecheff4836 2 года назад

Awesome experiment Guga!! i was thinking there would be more juices with the veggies crazy 🤯 100% worth the experiment thx bro

@usafan96soren20 4 года назад

Only things that go into the bags are meat and salt...the rest is done/prepped/cooked/added separately and afterwards. Much love from Italy ❤️

@michaelsalmon9381 4 года назад

Love your channel. What about roasting the vegetables before you put in the bag?

@KhanIlkara 4 года назад

Seriously glad you do these experiments. It has really taught me how to cook even better, much to the chagrin of a relative who fancies herself the best chef of the family.

@smokinbob8106 4 года назад

I do topside of beef in sous vide all the time - its the only way to get it medium rare & tender with this type of cut. NOrmally do for 7 hours but will try 24 after watching htis. Nice to see pre-searing & making the most of the meat juice - Great video

@bufordteejustice1119 2 года назад

Just got one for Christmas. Can't wait to try it out.

@GrotesqueGuac 3 года назад

After I sous vide a roast, I boil the juices to get the blood out. It changes the flavor of the juices and I recommend trying it.

@pb6270 4 года назад

Never thought I'd be saying how mouth watering and pretty that eye of round cut looks

@Miltoe96 4 года назад

GUGA YOU HAVE TO SEASON THE VEGTABLES, if you know it’s going to draw moisture(aka water) you have to add more flavor. Take the juices and make it something better. Please do it again by seasoning everything, taking all the juices reducing it adding more seasoning and adding additional flavors like wine.

@cdsentone3832 7 месяцев назад

So it seems like if you were to take the scraps you cut off the meat along with a smallish cut off the meat and cooked that in a separate bag from the rest of the roast then when you get to an hour or so out from your meal you take the small bag out and use the juices from it to braise/roast the vegetables then about 20 to 30 minutes before you eat you take the big roast out to rest and perhaps use the juices from the big roast bag to make a reduction or a gravy. You get the best of both worlds. BTW: I would still reduce the juices from the roast. Since most animals are made up of 70% water, the juices that you have are also at least 70% water so if you evaporate out some of the water you get event beefier flavor.

@2010stoof 4 года назад

I usually add red wine to the bag. Then after I reduce the juices and wine from the bag by at least half then add beef broth to the pan and then reduce that by 1/4 for au jus. I use thyme and rosemary near the end when reducing after broth. Strain through cheesecloth and voila you have a great au jus :-)

@DeanRendar 3 года назад

before sous vide I used electric pressure cooker on chuck roasts. Looking back now, the whole 3+ lbs roast getting cooked in 1.5 hours is still a pretty overheated, thus overly dried out piece of meat after being pressure cooked, but since I was following a recipe I threw in red wine, garlic, herbs, and the trinity of roasting vegetables, and always hated having all that mush veg left over Id feel obliged to finish. I can see now its just like adding vege broth to any recipe, unless its broken down and reduced theres no flavor to be added that isnt already there, just light broth.

@HereComesThePaine 4 года назад

Why doesn't Guga have more subscribers rofl. Keep it up Guga and gang! We love y'all from around the world! :)

@igorrezende5086 4 года назад

I got that zin in the end xD. Greetings from br bro!!

@Lordtheobald 4 года назад

now there are a few things i would like you to try, grate the veggies, and cook the veggies before adding to the bag. One bag with grated, one bag with cooked.

@a11aaa11a 4 года назад

I think you should cook the vegetables around 90C (or perhaps each type separately, with carrots at 90 and the others lower), drain the juices, add the meat, and then combine all the juices together outside the bag and save it in the fridge for later. You'll have to reduce the jus after, but I think that's good to do regardless. It also might be good to caramelize the sugars in the vegetables a bit, so I would even try popping them in the oven at around 350 for idk 20 mins once they're done with the initial sous vide round.

@MrCombatgiraffe 4 года назад

so maybe next time put cooked vegetables in with the meat? i really love carrots when they absorb the flavor.

@JayOfBurn 4 года назад

Hey Guga - Here's a question for you... my wife is pescitarian, but I love a roast joint and will quite often get a big lump of topside to do a slow roast. As I'm the only one eating it, I tend to have a lot left over. Never something to complain about I know, but if I ever want to use it warm it ruins the juiciness of the meat. Could I use sous vide to reheat a lump of roast beef without it drying out or losing any flavour?

@mirroravis 3 года назад

I bet the reason why the juices from the one with the vegetables weren't as good was because the vegetables didn't get hot enough to cook off the bitterness or extract the sweetness from them. What if after cooking sous vide you either cook the veggies on their own more (steam them?) OR use them (maybe with the juices or frozen stock) to make a veggie stew (maybe even add left over meat at the very end). Also, want to add that I'd like to see how the pre-cut meat labeled "stew meat" would cook sous vide.

@chriswethington7780 Год назад

You guys are awesome ever since I started watching your videos I have sous vide everything the flavor is next level hands down!

@acemcplane 4 года назад

My grandfather ate roast beef pretty much every day of his life after finally making enough money to live that way. That recipe had so much time to develop being pretty much the only meal he ate. I wish I would have gotten it before he passed, but I remember he used to have the oven open basting pretty much all day. The roast probably spent more time with the oven door open than closed. Real low and slow yet it wasn't pink while still being as tender as a medium rare roast. Real unique flavour. Pretty sure the gravy was almost pure too because it was so rich and dark. Love roast beef anyways.

@aaw47 4 года назад

Guga you have to try saute the veggies first! One restaurant I worked in we did a lot of cooking at low temp in a cook and hold oven and we always saute veggies and tomato paste by itself and then add it to braises and stocks to cook at 180f in the cook and hold over night. I never tried it with sous vide but I bet it will work the same. Something about breaking it down a little high heat then the flavor comes out slowly. Some garlic, rosemary and thyme is good in there too. Thanks for the vid

@SMKreitzer1968 4 года назад

Maybe pre-cooking the vegies; however, make the veggies separate is fine. I cant believe the way the meat came out. I have to get a sous vide setup. I have a family of 6, so in Canada beef is expensive. Pork butt steak is a treat, nice cuts like a 3 bone prime rib is $100 here. A roast like that is cheaper than the rib roast, but without sous vide would be slow cooker to be that tender, but then over cooked. Thanks for another great video.

@kenm4678 3 года назад

Try root vegetables like parsnip or horseradish root, turnips, rutabaga, and white onions. You just cook with them, not eat them after. I do pot roasts this way then will braise the meat with vegetables till veggies are tender.

@jetah50 4 года назад

it's a little late now but Target stores has Anova Sous Vide Wifi Precision Cooker (the better one) for 149.99!! (probably until Saturday). oh they might keep it until end of sunday for fathers day.

@jaym.6383 4 года назад

Definitely better with veg in it. We used this method even with same part of meat with just a bit higher temperature (68 celsius )for Italian Vitelo tonato cooked nice and pink with the lovely flavors of veg

@ypcomchic 4 года назад

You can cook it medium rare using Maillard method. Or reverse searing. Whichever you want to call it.

@guilhermelemos8631 4 года назад

Hi Guga, two ideas for you. Hopefully they are crazy enough: 1. Baking bread using the juices from a sous vide bag 2. Making alternative uses of picanha fat. Crazy stuff. Ice cream for example. Or icing for a cake.

@connorj2775 3 года назад

No clue what sous vide was until I found this channel. I’m currently impatiently waiting for my first set of steaks to finish in the bath. I honestly can’t wait.

@carlobragagnolo8640 4 года назад

This reminds of my grandma's roast beef recipe, amazing job keep it up Guga!

@snakeeyesvenomous9461 3 года назад

Bet without veggies combined or separately will work out much better. My opinion, homemade beef gravy to add onto the roast beef will be amazing!!!

@The_Mad_Chef78 4 года назад

What if you pre-roast the vegetables and soften them before going in the bag instead of using raw vegetables? Get a little color and caramelization on the onions and carrots, and mellow out the acidity of the tomato paste.

@siward44 4 года назад

I would like to see an episode on sous vide fruits/vegetables. Which veggies are actually worth sous vide? Of course, it has to be high quality stuff though. I once tried sous vide farmer's market corn on cob and it was the juiciest corn I have ever had. It was pretty sweet too. The hard part was keeping the corn down as it made the vacuum bags inflate.