Large Shank Roll for Sous Vide
Beef shank brings deep flavor and plenty of natural collagen, so after a long sous vide cook the roll slices much more cleanly than you would expect from this cut. It is a keto meat delicacy with a luxurious look built from very accessible ingredients.
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Inventory: Sous-vide
20 kg
Servings: 5 (1 serving ≈ 68 gram)
Digestion time: 24 hour
Complete protein: ✔
Prepare the shank sheet (200 g) and firmer beef strips (50 g), then lay them onto the collagen sheet (4 g). Add the bacon (35 g), a little pork (50 g) for pattern, and dust with gelatin (0.5 g).
Roll everything very tightly, secure the shape, and chill it for at least 3 days so the structure settles. Then vacuum-seal the roll.
Cook it sous vide at 60 °C for 48 hours, chill quickly, and refrigerate it for at least 3 more days. Slice it thinly as a meat delicacy or thicker for a warm finish.
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