Sous Vide Essentials: Make Ahead Beef for Chili
Andy Anderson !
I have at least a dozen 2-pound, vacuum-bags of this beef in my walk-in, and whenever I get a craving, I pull one out, warm it up, and go for it.
So, you ready… Let’s get into the kitchen.
2 lbbeef roast, more on this later
2 Tbspgrapeseed oil, or another non-flavored variety
2 Tbspworcestershire sauce
1 Tbspdehydrated onions, crushed
1 Tbspapple-cider vinegar
2 tspancho chili powder
2 clovegarlic, minced
How to Make Sous Vide Essentials: Make Ahead Beef for Chili
- 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.
- 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.