Quote:
Originally Posted by bunk
London broil is a pretty lean cut of meat. What temperature does it call for? I made a beef soup with Short Ribs last night. Simmered for 4 hours. It was soooo tender, considering they had trimmed off almost all the fat off.
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I set my sous vide for 133F. I'm going to see what it looks like after 3 hours in the water bath. I can always shove the cast iron in the over to 500F and then sear the living hell out of the broil if needed. For reference, I did that pork tenderloin the other night for 4 hours at 131F. Way thicker and fattier cut. Factor in breadcrumbs and mushrooms as well for the stuffing.