Sous Vide Braised Beef Chuck

Good Afternoon All,

I am attempting to braise 25# of beef chuck sous vide. The only info close to this I could find was, 3.5# portions vacuum sealed individually and then sous vide at 160F for 24 hours. Does anyone have any objections to this or does this sound correct? It sounds correct but just want to make sure. Thanks all!

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Mont_68382

I just ate a chuck roast that I did just like that. It was tender
and roast-like, but I will do a lower temp next time. Perhaps 150F.
It was a little too dry for me. My wife liked it though.
I put carrots, onions and celery along with salt, pepper and bay leaves
in the bag. Also some fish sauce and water. I reduced and strained
the bag jus and made a gravy for the mashed potatoes. The gravy was
good, too.

Johan_Edstrom_5586

The salt will help making the meat even dryer.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

what @Johan said, I just did a brisket, cut in half, bagged with same spices, one with salt and one without. Salted one had a lot more liquid in the bag and was of course the dryer of the two. Big difference. I had been hearing salt/no salt and had to try it.