Sous Vide Striploin Roast w/ Marinade

clarencelaumw

Hey all,

I've been looking around but cant seem to get a definitive answer on the following: Should I leave the marinade on my roast while it is being cooked sous vide?

So here's what I've done -

1. made a marinade out of thyme, chopped garlic, rosemary leaves, beef stock cubes and msg.

2. seared my roast and applied the marinade

3. sealed the roast in a vacuum bag 99% for 1.5~2days

I intend to cook the roast @ 57C/135F for 24 hours. I am a little worried the salt in the marinade will end up curing the meat and altering its taste and texture. What do you guys think? Should I still cook it sous-vide? or roast it low and slow in an oven instead? Thanks!!

fisher23

I never cook a beef roast with a salty marinade. The salt can give you a ham like cure flavor and texture.