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48 Hours? Are You Kidding?

Philip_Lassiter_341205

Has anyone sous vidded a particularly tough cut of meat for 48 hours? I've seen some recipes that call for that length of time. I'm just wondering how devoting two whole days of one's life to a pot roast, for example, works out for anyone. Just keep adding water and hoping Joule doesn't stay red hot seemingly forever and not burn out? I'm thinking sous vide is probably useful and practical just for the most tender cuts of meat.

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Comments

Jack_Mayer_85396

I've done beef short ribs for 72 hours with amazing results! The same unctuous, silky mouth feel of a traditional braise but medium-rare meat. Give it a try ...

FrankM_3301

I've done oxtails for 100 hours with excellent results....as well as short ribs for 72, 48...etc. Part of the appeal of sous vide is texture control, particularly for tough cuts. ...and you don't devote your day(s) to it....set it and forget it...essentially. No need to add water. Just cover the container with plastic wrap to manage evaporation.

brian_martin2001

There are these neat things called plastic wrap, or lids, ping pong balls, etc you reduce water loss. The Joule was tested to run for well over 100 hours prior to being made available for sale. You can use it for whatever you want, but certain cuts require longer cooking times than others.

Matthew_Snyder_68770

Good lord, man. You don't stand there over the bath for two days, hawkeyeing the thing as it cooks. lol

It's completely passive time. You 'devote' perhaps five minutes of activity to the cook once you start it, spread out over those two days. Just check the water level every few hours and replace what's evaporated (a lid, especially one that's in contact with the surface of the water, will greatly mitigate water evaporation), and top it off before you go to bed. My personal longest cook was 72 hours, done a handful of times (beef short ribs), but you can see in the comments here that that really isn't that extraordinary or unusual.

In my own opinion, informed by several years of experience, it is tough cuts that benefit the most from sous vide cooking, precisely because of the ability to extend the time the proteins and collagens are being broken down without the worry of overcooking. That is the real power of this kind of cooking. Not that I don't sous vide pork chops or anything like that, I certainly do. But it is truly transformational and provocative to experience what a multi-day cook can do to a cheap cut.

tshewman

Like @FrankM_3301 I've done Oxtail a number of times at 100 hours and many (e.g. short ribs, cheeks etc) at 72hrs. Ensure it's covered to limit evaporation and you sort of treat it like a gold fish....well, except you don't need to feed it. Just wave at it in the morning. :-) You may find that you'll want another Joule (or two) for other things as you get into the groove of the long cook.

fisher23

My go to for pulled pork is 145° for 60 hours. Done many cooks for 72 hours and as @Todd_Shewman_38102 and @FrankM_3301 said 100 hour oxtail is the bomb.

bkeene12

Remember the sous vide black garlic experiment that was done right here a number of years ago? I think I kept that disaster running for like two weeks. Then I started reading posts talking about botulism; I wonder what the final consensus was on that?