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Re: chuck tenderloin


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Posted by jackitup on January 11, 2014 at 21:15:37:

In Reply to: chuck tenderloin posted by dixie made bakery on January 09, 2014 at 14:49:37:

I'm cooking a 3 lb chuck eye roast in my Anova sous vide immersion circulator right now. 24 hrs at 130 degrees. Seasoned with salt, pepper, and just a bit of rosemary and thyme with about 3/4 cup of au jus and vacuum sealed for cooking. Tomorrow will take out and quickly sear on all sides and slice and serve with the au jus it's cooking in.

Jon


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