What time would be right for a beef rouladen? I suppose the temperature setting should be 140F?
Thanks for your help, Hans
1 Reply So Far
I think it would depend on the cut of meat you are using. The tougher the cut the longer it should be in there.
If it's a real tough cut you might want to pre-sous vide the meat for a day or so at 135F (for medium-rare) or 140F (for medium). Then you could form the rouladen and finish it off sous vide or sear it and briefly braise it to bring the filling up to temperature.
I'd love to see some photos when you're done!
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