I have 150 kg of beef chuck.
Any good tips?
150kg of chuck is an insane amount, your job terrifies me. I cannot remember exactly what equipment you have to hand though.
Something like a chilli should be achievable though? I think you mentioned you made a lot of casseroles before I believe. Using the Apartment Rib Rub with some dried ground chillies and extra cumin, and cooking cubed chuck at 55c for about 36 hours. Combine with caramelised onions, tomatoes, veal stock, beans, etc.
I have tryed 58c for 24 hours.. The result was OK.. Im thinking that the chuck is perfekt for a quick turn on the grill after that.. I think this can be a sucsess NeXT bbq season.
What we are trying to do is to make juicy meat for stews and other cassaroles. Stroganoff is a good idea #Grant, but again this is Food that will be used on a submarine. My idea was to make perfekt meat sousvide and freeze it. Onboard they can make whatever Nice cassarole they want, and add the meat just before serving..
Im trying 71c for 4 hours now..
Any other good idas?
I was able to cook 40# (aprox 18kg?) of chuck flap in about 7 gallons of water for my last banquet. I actually had two large pots with a circulator on each. I was able to produce fork tender, medium rare boneless short ribs in 48 hours at 141 degrees.
I would cut your chuck into workable size pieces and do that, they'd be perfect to cut into stew/strog meat or slice them for wonderful sandwiches, hot or cold.
