{"id":4997,"date":"2025-02-25T13:35:46","date_gmt":"2025-02-25T16:35:46","guid":{"rendered":"https:\/\/orvedbrock.com.br\/en\/?post_type=blog&p=4997"},"modified":"2025-02-25T13:42:38","modified_gmt":"2025-02-25T16:42:38","slug":"sous-vide-turning-tough-meats-into-tender-results","status":"publish","type":"blog","link":"https:\/\/orvedbrock.com.br\/en\/blog\/sous-vide-turning-tough-meats-into-tender-results\/","title":{"rendered":"Sous Vide: Turning Tough Meats Into Tender Results"},"content":{"rendered":"\n

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.<\/strong><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Why are some meats tough?<\/strong><\/h3>\n\n\n\n

The tenderness of a meat is directly related to the amount of connective tissue<\/strong> 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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

This is where the sous vide technique comes into its own.<\/p>\n\n\n\n

How does sous vide turn tough meat into tender meat?<\/strong><\/h3>\n\n\n\n

Using thermocirculators<\/a>, 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\u00b0C, sous vide works between 55\u00b0C and 80\u00b0C<\/strong> for periods that can vary from 8 to 72 hours, for these types of tougher cuts.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Best Hard Cuts for Sous Vide and How to Prepare Them<\/strong><\/h3>\n\n\n\n

If you want to try out the magic of sous vide on traditionally tough cuts, here are some options that offer incredible results:<\/p>\n\n\n\n

1.<\/strong> Beef Short Rib<\/strong><\/h4>\n\n\n\n