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A great recipe showing off the benefits sous vide cooking can offer over other methods and how these cuts can still compete with other leaner more expensive cuts.
I tried asking Chef Kenji for the beef ribs recipe but he said it was a secret but I think my recipe comes dangerously close.
Pour about a cup of the wine and vegetable mixture in each bag and vacuum seal.I must have also mentioned many times that my impatience does NOT extend to food.Then sit back and watch your guests marvel over the wonderful tasty meal you're provided.When done, remove the beef ribs.The brisket is sprinkled lightly with sea salt, some rosemary is added to help flavour the outer layer of the meat and the purge (the juices that are released throughout the cook) which makes an amazing au jus/gravy.Place the beef ribs in the water bath and cook for 72 hours.Prepare the water bath, fill it with water and bring the temperature to 56c.
Cook for 72 hours.
I cooked them for three straight days.
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