The Ultimate Brazilian Experiment: Tenderizing Chuck Roast with Pineapple Juice

TLDRIn this video, we conduct a Brazilian experiment to tenderize tough chuck roast using pineapple juice. The meat is marinated in pineapple juice for an hour and then seasoned before being cooked sous-vide for 24 hours. We compare the tenderness and flavor of the pineapple-marinated meat with the control. The results show that the pineapple-marinated meat is incredibly tender but lacks flavor compared to the control. This experiment provides insights into a traditional Brazilian technique for softening tough cuts of meat.

Key insights

🍍Marinating the chuck roast in pineapple juice for an hour results in incredibly tender meat.

🧂Seasoning the chuck roast with coarse salt, freshly ground black pepper, organic thyme, garlic, and salted butter enhances the flavor.

🌡️Cooking the chuck roast sous-vide at 140 degrees Fahrenheit for 24 hours breaks down collagen and makes the meat tender.

🔥Grilling the chuck roast instead of cooking it sous-vide would result in even more tenderness and flavor.

🇧🇷This experiment showcases a traditional Brazilian technique for tenderizing tough cuts of meat.

Q&A

How long should I marinate the chuck roast in pineapple juice?

—Marinate the chuck roast in pineapple juice for an hour before cooking.

What seasonings should I use for the chuck roast?

—Season the chuck roast with coarse salt, freshly ground black pepper, organic thyme, garlic, and salted butter.

What is the cooking temperature and time for sous-vide?

—Cook the chuck roast sous-vide at 140 degrees Fahrenheit for 24 hours.

Can I grill instead of cooking sous-vide?

—Grilling the chuck roast would result in even more tenderness and flavor.

Is this technique specific to Brazil?

—Yes, this experiment showcases a traditional Brazilian technique for tenderizing tough cuts of meat.

Timestamped Summary

01:01The chuck roast is marinated in pineapple juice for an hour.

01:47After marinating, the chuck roast is seasoned with coarse salt, freshly ground black pepper, organic thyme, garlic, and salted butter.

02:12The chuck roast is cooked sous-vide at 140 degrees Fahrenheit for 24 hours.

03:18The pineapple-marinated chuck roast is incredibly tender and falls apart easily.

04:33The control chuck roast is less tender but has better flavor compared to the pineapple-marinated one.

05:49The tenderness of the chuck roast is attributed to the breakdown of collagen during the sous-vide cooking process.

06:32Grilling the chuck roast would result in even more tenderness and flavor.

06:45This experiment showcases a traditional Brazilian technique for tenderizing tough cuts of meat.

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