24 Hour Sous vide Shoulder London Broil as Steak frites. Served with garlic herb butter, double fried french fries and slow cooker french onion soup. Cooked for 24 Hour at 135*. The london broil was a bit too thin and was hard to sear without overcooking the middle. I botched the first one and diced it up to be a salad topping, while this one ended up only a little pink in the middle (medium well). Still good though. Next time i'll buy some thicker roasts.
3/28/15 at 6:22pm