Brilliant idea for sous vide from NYT story

Read this in the NYT

I had one of those knock myself upside the head moments. Simple but such a great idea. Sous vide a big honkin piece of tough meat. Cut into individual steaks and freeze. Why didn’t I think of that? I guessing some of you have already been doing this and I’m late to the party.

What sort of meat are you thinking? Like a brisket?

Brisket, chuck roasts, pork butt. Anything that would have normally required a long slow braise or simmer. I’m thinking a medium rare piece of brisket would blow some people’s minds. I’m so tired of over cooked dried out stringy brisket. A 1" think slice of brisket seared crisp but lovely rouge inside would be quite a treat for me.

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold