Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.
this post was submitted on 17 Jun 2024
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Never really timed it. Not too long, couple minutes a side maybe? Last thing i seared was a 24 hour sous vide of a chuck roast. Could cut it with a fork. It took a little longer to sear based on the surface area.
That sounds delicious