Sous Vide meaning (under vacuum) is a French term for placing a food item such as poultry, meats, eggs, fish, and veggies, in a vacuum sealed bag, cooking in a water bath, more importantly, at a consistent temperature for an extended amount of time, and in doing so, will yield perfectly cooked, perfectly moist food that is restaurant quality.   For many years Sous Vide units were expensive and used only in restaurant kitchens.  Now thanks to the internet and the growing trend of home chefs, units are super affordable and techniques for replicating restaurant quality meats and vegetables are easily achieved at home.

Now, I love to grill, but I will admit that getting perfect results every time is not always guaranteed, different cuts of meat and temperature changes in the grill can do this.  Now while I am pretty confident in my skills, I wanted to test out Sous Vide and see what the hype was all about.

I will say this, I took a $7.00 on sale, cut of Top Round London Broil, and made it taste like a prized aged steak!  Seriously, in just 7 hours left virtually unattended, as I made oven fried chicken, chicken soup for my sick son who has strep throat, pork pot stickers, and brownies, I then pulled out the meat seared it for a minute and a half per side, and viola I had amazing medium London broil that was like “buttah”!  Not bad for 7 hours of very little effort, and starting with a frozen, hunk of meat.

I was able to set it and forget it, and with sous vide, you don’t need a stove or oven, I placed my pot on a cutting board, set my sous vide unit up plugged in the desired time and temperature, and it was that easy!

I hope you give this Sous Vide Cajun Spiced London Broil a try.

I used a Chefman Sous Vide Precision Cooker with Digital Display I paid $88 but it is now $76.  I don’t get any monetary compensation for this recommendation, just telling you what I used.  It was easy to operate and comes with an access code for Club Chefman an online source, with recipes and tips for using your new product once you register your product online.

Sinfully,

Susan xoxo

This is enough dry rub for both sides.  It is very flavorful, with a little kick from the Cajun seasoning, adjust according to desired taste!

This is before I got the air out in the water bath.

See no air, completely sealed.  Ready to set sail and go bathe!

After 7 hours it looks like this before searing.

This is after it was seared and after I let it rest.

Absolutely delicious! So buttery and flavorful it is perfection.