Sous Vide "BBQ" Beef Sandwiches

BBQ Beef Sandwiches





Summer flavors year-round. Just 15 minutes of prep time and fusionchef does the rest. An instant picneic when you get home!

Prep Time:
15 minutes
Cook Time:
8 to 10 hours
Ready Time:
10 + hours
2 pounds (.91 kg) chuck roast 1 cup (237 ml) condensed beef broth 2 tablespoons (28 g) minced or grated onion 1 - 15 ounce ((425 g) can tomato sauce ¼ cup (45 g) brown sugar ¼ cup (60 g) ketchup 3 tablespoons (43 g) mustard Dash of Worcestershire sauce Salt and pepper
Sous Vide Prep 1. Fill and preheat your fusionchef water bath to 183F (84C). 2. Season your fresh chuck roast generously with salt and pepper. 3. Combine all remaining ingredients in mixing bowl and stir well. 4. Place chuck roast into two - 1 gallon (3.79 liter) vacuum pouches and pour the sauce in equally. Evacuate as much air as possible with your hands and seal. Alternative: Freeze ingredients in their pouches overnight (or for a few hours) to allow a complete vacuum seal. 5. Submerge pouch completely by using your fusionchef universal rack in the water bath and cook for 8 to 10 hours. Finish 1. Remove contents from both pouches – place onto cutting surface. 2. Pull apart the super-tender sous vide beef. 3. Serve on your favorite toasted buns or rolls.
Wine Pairing:
Merlot, Malbec or Red Zinfandel
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