Sous Vide Bottom Round London Broil

How To Cook Sous Vide Bottom Round London Broil

Bottom Round London Broil is a tender cut of beef, mostly comprised of protein and fat. As a result, bottom round london broil is best cooked by bringing it up to your desired temperature, but not letting it cook for an extended period of time.

Traditionally, cooking techniques like grilling or sauteing are used to cook tender cuts of beef, like bottom round london broil. This allows bottom round london broil to be cooked to the full range of temperatures, from rare to well done. Sous vide's primary benefit for this type of cut is that it can produce edge-to-edge consistency of doneness. If you like your bottom round london broil medium, you don't need to have a range of doneness from medium well at the edges to medium in the center.

Our advice with Bottom Round London Broil is to cook it at a temperature you like and not to exceed a couple of hours (depending on the thickness of the cut). The goal is to bring the beef up to the temperature you want.

Sous Vide Bottom Round London Broil Recipe/Time

The most simple way of preparing bottom round london broil is to:

  1. Bring your sous vide setup up to the proper temperature (see chart below).
  2. Cut it into portions.
  3. Put the bottom round london broil into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
  4. Seal the bag and place it in the water bath for some time.
  5. Remove the bag from the water bath, and the bottom round london broil from the bag

Sous Vide Bottom Round London Broil Temperature Chart

Rare:125-130°F
Medium Rare:131-139°F
Medium:140-149°F
Medium Well:150-155°F
Well:156+°F

Similar Beef Cuts

Sous Vide Top Round London Broil
Sous Vide Top Round Steak
Sous Vide Round Petite Tender Steaks
Sous Vide Sirloin Top Side Steak
Sous Vide Bottom Round Steak
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