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Sirloin Cap

Michael_Gearhart_409503

Butcher shop had these in for 3 bucks a pound. Never cooked or had the cap before. Love to hear your thoughts how to prepare it, sous vide of course

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michaelnatkin

You can always ask our Messenger bot: https://m.me/chefsteps - just type in "cook beef couloutte" (guess we went Frenchy on that name

Tim_Salazar_36007

Oh man we did a test on coulotte the other day at 54 °C for 10 hours (drop it in the morning before you go to work, then sear it when you get home) and it was amazing. Enjoy!

Tim_Salazar_36007

@Michael_Gearhart_409503 where did you get that deal?

torridice_498271

That's Picanha!! Mmmm my mouth is watering. Brazilian BBQ. Actually it's not BBQ but grilling. Use rock salt or at least some nice big salt crystals and finish that baby over the grill. I haven't done it sous vide before but the 54c at 10 hours sounds like a good start.

pd3ski_278514

That definitely a nice price! Post the money shots when she's done 🎞

fisher23

That is a nice piece of meat. I am jealous.

Michael_Gearhart_409503

Local butcher down the street. Lucky to be near dairy, chicken farms. never know what I'll find when I walk in

Steve_Akers_673004

I did one last night, 2 hours at 132.8F/56c (using the Beef Tenderloin Roast settings since I couldn't find "Picanha" in the app and didn't think to look under coulette) and it was fantastic. So good that I got up this morning and had Picanha for breakfast! Looking forward to trying out the 10 hour version to see the difference.