Sunday Roast After Action Reports

[Anonymous No.8194949]

Cooked Rolled Brisket, roast potatoes, green beans cauliflower cheese and obligatory gravy on Sunday.

A bit more chewy than I wanted because it's brisket instead of silverside or another more common roasting joint. (i only realised it was a rolled brisket when I got it home)

Cooked sous vide at 60C for 6 hours, Had I not needed to feed people that night I would have done 60C for 24 - 48.

[Anonymous No.8194972]

The gravy was the highlight, just used the juices from the bag (had two garlic gloves and a sprig of thyme and rosemary in there) Then filled the bag up with water and poured that into the pan to make up the rest of the volume. Then i used onion gravy granules because I'm lazy. But I was the tits.

Lets see your Sunday Roasts. All meats welcome.

[Anonymous No.8194997]

>>8194949
>60C for 24 - 48
It would probably become mush.

[Anonymous No.8195781]

I grilled a large pork loin this past Sunday instead of making a roast or a whole chicken. I thought I was the only one who still likes making something larger for Sundays. Looks good, OP.

[Anonymous No.8195839]

>>8194949
Looks like you took it out an hour or two too early desu

Hope you learn from your mistakes

[Anonymous No.8195960]

>>8194949
Brit here

that beef is extremely undercooked, it's not like a steak where you eat it rare, I'm guessing you're a yank

[Anonymous No.8195967]

Meat looks undercooked. Everything else looks really good though, made me hungry.

[Anonymous No.8195987]

>>8195967
With the right cut that would be fine, but Brisket is the wrong choice for that kind of cooking.

[Anonymous No.8196003]

>>8195967
>>8195839
>>8195960
u r dum