Sous Vide Essentials Make Ahead Beef For Chili Recipes

COLD WEATHER ESSENTIALS: AWESOME QUICK CHILI

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a medium-sized soup pot (cast iron sounds good).
• 3. There are essentially three ways that you could make this recipe: 1. You could follow all the steps, not add the beef, and have meatless chili. Trust me, this chili is good with or without meat. 2. You could follow all the steps, add your own, uncooked beef, and simmer for about 2 hours, until the beef cubes get tender. 3. You could add the precooked beef (from my recipe), let it warm through and go for it in about 30 quick minutes
• 4. Here is the recipe I am using for the precooked beef. You can make it days, weeks, even months ahead of time, throw it in the freezer, and pull out when needed. I have over a dozen of these in my walk-in; along with packets of precooked chicken and pork, and other stuff. Using this method, you are not sacrificing one scintilla of flavor. But you are saving a ton of time. Here is the recipe: https://www.justapinch.com/recipes/main-course/beef/sous-vide-essentials-make-ahead-beef-for.html?r=1
• 5. Gather your ingredients (mise en place).
• 6. Chop up and prep your veggies.
• 7. Add the oil to a soup pot over medium heat.
• 8. When the oil begins to simmer add the chopped onions.
• 9. Stir until the onions soften, about 3 - 4 minutes, and then add the garlic.
• 10. Stir until fragrant, about 60 seconds.
• 11. Add the dry spices.
• 12. Stir and mix with the onions and garlic, about 90 seconds.
• 13. Add the tomato paste, and stir to combine, about 60 seconds.
• 14. Add the beef stock and stir to combine, about 60 seconds.
• 15. Simmer for about 5 minutes.
• 16. Add the remainder of the liquid ingredients, and stir to combine, about 2 minutes.
• 17. Simmer for about 5 minutes.
• 18. Add the prepared beef, and warm through, about 5 minutes.
• 19. PREP/PREPARE
• 20. Serve in bowls while nice and warm. Enjoy.
• 21. Keep the faith, and keep cooking.

SOUS VIDE EYE OF ROUND

Steps:

• Mix together salt, garlic granules, onion powder, and pepper in a small bowl.
• Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.
• Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.
• When the time is up, remove roast from the bag and pat completely dry with paper towels.
• Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.
• Move the roast to a serving dish and serve.

SOUS VIDE ESSENTIALS: MAKE AHEAD BEEF FOR CHILI

Steps:

• PREP/PREPARE
• You will need a sous vide machine to make this recipe.
• Water Displacement Method If you are not using a vacuum-sealing machine (Food Saver, etc.), then you, most likely, are employing standard plastic food bags (Ziploc, etc.). To get as much of the air out of the bag, as possible, first fill it with food, and then slowly sink the open bag into a pan of water, while keeping the open end just above the waterline. The pressure of the water will push against the bag and force out most of the air. Then, seal the bag and you are ready to sous vide. If I am using Ziploc-type bags, I always clip the bag to the side of the container with the zip-seal portion above the water line. One more thing, do not use the "regular" Ziploc bags; use the ones designed to go into the freezer. They are much stronger and less prone to leaks.
• What you have is essentially a bag of marinated, tenderized beef. My suggestion is to use it in a chili; however, you could warm it up, and dump it over some rice, or serve it up with some mash taters, and broccoli. It is a bag of beef... Have fun with it.
• The Beef There are a lot of cuts that will work with this recipe. For example, you could use chuck, charcoal, ribeye, tenderloin, etc. With sous vide cooking almost any cut of beef can be turned into fork tender yumminess.
• Since the beef is already marinated and tender, you can add it to the recipe at the end of cooking all the other elements and cut the simmering time of a chili or stew from about 3 hours to under an hour. For example, a good chili made with cubed beef takes about 3 hours; however, most of that time is not in cooking the ingredients; it is in tenderizing the beef. Guess what? Your beef is already cooked, marinated, and tender... So, you cook up all your chili ingredients for about 30 minutes, then add the precooked beef. Let it warm up and Bob's your uncle.
• Gather your ingredients (mise en place).
• Place you sous vide machine into a large container and set it for 130f (55c).
• While the water bath is coming up to temperature, cut your beef into bite-size pieces. I will let you determine what "bite size" means to you :-)
• Add all of the marinade ingredients to a large freezer, or vacuum bag, then massage the bag to mix the ingredients.
• Add the beef and massage the bag again to thoroughly coat the beef.
• Try to get the beef cubes into a single layer.
• If you are using a vacuum sealer, seal the bag. If you are using a freezer bag, remove most of the air from the bag using the water displacement method, described above.
• Add the bag to the water bath let it cook away for 3 - 4 hours.
• Remove the bag from water bath and sit it on the countertop until it comes down to room temperature, about 30 minutes.
• Use a magic marker to write the date and what is in the bag, then toss in the freezer until needed.
• PLATE/PRESENT
• Remove the bag from the freezer about 30 minutes prior to using and stick it in a bowl of warm water to thaw. Then, open the bag, add the beef to your chili, or whatever recipe you are using it in, let it warm through and serve. Enjoy.
• Keep the faith, and keep cooking.