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Beef Shank w/ pic
Posted on 4/4/14 at 6:18 pm
Posted on 4/4/14 at 6:18 pm
Now that I've plunged headfirst into sous vide cooking, I'm constantly looking for new things to try out. I came across a beef shank which is a cut I've never purchased before. (Cocido De Res on the label). I seasoned them with Montreal seasoning then seared in a cast iron pan. Pulled them out and added mirepoix to the pan (shallots instead of onion), red wine (not pictured) and chicken stock...strained and reduced the jus. That was vacuum sealed in the bag with the shanks. 131 degrees for perhaps what will be 72 hours.
The two beef cuts were $3.66, and all told the dish will be around five bucks. They're working now, so we'll see what results in a couple of days.
The two beef cuts were $3.66, and all told the dish will be around five bucks. They're working now, so we'll see what results in a couple of days.
6
Posted on 4/4/14 at 6:25 pm to Degas
I am sure it will taste great. How do you insure the meat is safe? Asking for information only, no jab 
Posted on 4/4/14 at 6:30 pm to Degas
The anticipation would kill me. Especially if it turns out bad all that time for nada.
all that time for nada. 
Posted on 4/4/14 at 11:41 pm to Degas
I've never done any sous vide cooking, but I can read. It does seem you are pushing the limits with both temperature and cook time. I'm just saying I wouldn't serve it to children or elderly folks. Of course, I'm not going knock anyone for experimenting. I'm looking forward to reading about the results.
May I suggest 134F for 24hrs
LINK
May I suggest 134F for 24hrs
LINK
This post was edited on 4/5/14 at 12:23 am
Posted on 4/5/14 at 1:29 am to Degas
Beef is very versatile.. much more so than poultry or pork. My way of thinking is that if you purchased good meat, even with the extended cooking time, there isn't any real way bacteria could expose itself. I've cooked all bits of beef and bone, but have never done shanks... my local grocer charges an unreasonable amount. Can you please post follow-up pics?
Sous Vide on, brother.
Sous Vide on, brother.
Posted on 4/5/14 at 8:04 am to Degas
i am very unfamiliar with this process of cooking food but i read up on it a little bit. i dont know that it would be something that i would enjoy for a couple of different reasons...1- I love char/crust/bowning on a piece of meat and 2- I love the process of cooking and my initial inexperienced look at this technique, it looks a lot like crock pot cooking that requires little to no interaction during the cooking process.
despite all of that, I do enjoy learning about different styles of cooking.
how does one get the brown crust on the outside of a pice of meat such as the picture i found online? is it browned before or after or what?
despite all of that, I do enjoy learning about different styles of cooking.
how does one get the brown crust on the outside of a pice of meat such as the picture i found online? is it browned before or after or what?
Posted on 4/8/14 at 8:11 am to Degas
looks nice. how was it?
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