How to tenderize lean beef sous vide

Hi.

I have been using sous vide for a few years now and have pretty much nailed most things I attempt ( after much trial and error of course ) but my latest challenge is proving slightly more difficult.

I have been attempting to tenderize a really good quality silverside of beef ( bottom round ) by sous vide, so far we have reached several different outcomes :

4 hours @ 55c Still rather tough

12 hours @ 55c Tough and slightly dry

24 hours @ 55c More tender but quite dry

If anyone has any suggestions or theory's it would be great to hear.

Thanks

Phil

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Brendan_Lee_56950

Try putting a bit of stock in there with it next time and try the 24h/55C again and see how that helps.

Tim_Sutherland_52834

How are you serving the silverside?

I did one a while ago (it will take me a while to find the time/temp but it would have been ~60°C/12+hr), corned it, cooked and sliced it thin on meat slicer for sandwiches - very good.