Nomiku roast beef

Cooked cross rib beef at 55C for 8 hours with using nomiku, then grilled the surface on a pan.

          

 

Rationale

  • I have tried 57C and 58C with beef round (labelled as “for roast beef”) for like 8 hours. The red part was awesome but the white sinewy part was still tough.
  • Beef cross rib for roast beef was on sale at a supermarket nearby which was $11/kg. I bought 1+kg one.

Result: the red part was awesome even after it got cold on the next day. The white part was also great and it wasn’t tough at all.

References