Not all meat is naturally tender and juicy. Cuts such as beef brisket, steak, shoulder and ribs are known for their stiffer fibers and the need for long cooking times in order to become tasty and melt in the mouth. However, the sous vide method has revolutionized the way these cuts are prepared, guaranteeing incomparable tenderness without losing juiciness.
In this article, we’ll explore how sous vide transforms traditionally tough meats into true delicacies and how you can apply this technique at home to achieve surprising results.
The tenderness of a meat is directly related to the amount of connective tissue present in the cut. Beef forequarters, for example, are more rigid because they come from muscles that work hard during the animal’s life. This means they have more collagen, the protein responsible for making meat firm when raw and gelatinous when cooked properly.
In traditional cooking methods, breaking down this collagen and turning it into gelatine requires higher temperatures and prolonged periods on the stove. The problem is that this process can dry out the meat, resulting in cuts that, although tender, are dry and tasteless.
This is where the sous vide technique comes into its own.
Using thermocirculators, sous vide cooks the meat at precisely controlled and constant temperatures, allowing the collagen to dissolve slowly without dehydrating the cut. While conventional cooking in a pressure cooker or oven can require temperatures in excess of 120°C, sous vide works between 55°C and 80°C for periods that can vary from 8 to 72 hours, for these types of tougher cuts.
This method ensures that the meat retains its natural moisture, as there is no significant evaporation and the heat does not cook the proteins beyond what is necessary. As a result, the collagen gradually turns into gelatine, giving the cut a soft and extremely juicy texture.
If you want to try out the magic of sous vide on traditionally tough cuts, here are some options that offer incredible results:
The short rib is one of the cuts that benefits most from sous vide. Cooked at controlled temperatures, the fat and collagen melt slowly, resulting in extremely tender and tasty meat.
Brisket is a classic cut of American barbecue and can be cooked sous vide for a unique texture that doesn’t require heavy marinades or sauces to enhance the flavor.
Beef steak is one of the most accessible and versatile cuts, but it can become tough if cooked the wrong way. When cooked sous vide, it becomes a tender meat, perfect for sandwiches, tacos and stews.
Pork shoulder contains a lot of collagen, which makes it ideal for sous vide. After prolonged cooking, a quick searing in a frying pan or on the barbecue gives the necessary crunch to balance out the internal tenderness.
Cupim, which usually requires very long cooking over hot coals to get it just right, benefits immensely from sous vide. The internal fat dissolves slowly, creating an extremely soft and moist texture.
Would you like to get in contact with Orved Brock to know more about our professional sous vide machines? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
