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These sous vide top round tacos are an inexpensive way to enjoy a good steak taco. It was cooked at 131°F (55°C) for just over 48 hours, rendering it really tender. I spice it up with some garlic powder, paprika and cumin, then add a ton of flavor with the taco toppings.
Top round can be a fickle cut; the timing really depends on the quality of the cut, and how it was raised. Some people swear by top round cooked for under 12 hours, others find up to 3 days is ideal. It's really a matter of getting to know the specific type of cut your butcher or grocery store usually carries. If you want more tips for cooking top round, I recommend this thread in our facebook group.
I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.
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Preheat a water bath to 131°F (55°C).
Mix together the spices in a bowl. Lightly salt and pepper the top round then sprinkle with the spices. Place the meat in a sous vide bag then seal. Place the bag in the water bath and cook for 2 to 3 days, until tenderized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Take the sous vide bag out of the water and remove the cooked top round. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the top round then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the top round into bite-sized pieces or slices.
Place a corn tortilla on a plate. Add some slices of the top round then top with the vegetables. Sprinkle with the watercress then squeeze the lime over the top and serve.
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