Pesto farro and chuck

tquerec

Sous vide chuck steak with pressure cooked farro and basil pesto

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anthony_34093

Care to give a little more details on the pressure cooked farro?

borgech

And the chuck? I'd love to know time and temp on that. Looks great!

tquerec

For the farro I followed the recipe from MC at home, If I remember right it was 1/2 C farro to 7/8 C stock and 1/3 C white wine. I doubled the recipe and rounded up the stock to 2 C. I wound up needing to cook it for 25 minutes to get it tender. Once it was done I combined it with some basic Italian ( basil, pine nuts, parmesan, olive oil ) pesto that I had on hand. For the chuck I think I ran it for ~24 hours at 140 F. It was so tender. I'll have to try and make this again and record all the details.

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