@hopeful33250 thanks for reaching out. The sous vide approach was a combination of dumb luck at first then a bit of experimentation. A friend got a sous vide and made some steak with it that I decided to enjoy. It didn’t upset my system as much as normally cooked/grilled steak does. So I bought a sous vide and tried it myself and found that extended cook times appear to work for me. I have tried a well trimmed chuck roast with as much fat and connective tissue removed as possible, then cut into bite-sized pieces and sous vide at 135 degrees for 4 hours and it turns out incredibly tender (and more importantly, digestible). This cut would normally take only an hour or so, but it seems that the longer cook time helps break down the meat without overcooking it. I cannot do a cut like ribeye, just way too fatty, but I have had success with well-trimmed chuck, tri-tip, and flank steak. As a side note, I also take pancreatic enzymes, but no amount of Creon will let me eat a ribeye…

Some sous vide accessories are pretty affordable, like the one from InstantPot which I use. Give it a try! I hope you find success with it.