Beef Shoulder Roll for Sous Vide
Beef shoulder has a stronger, more serious flavor than premium tender cuts, and a long sous vide cook helps turn it into a compact slicing roll. It is a strong keto meat delicacy when you want expressive beef without needing a heavy sauce.
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Inventory: Sous-vide
Servings: 5 (1 serving ≈ 77 gram)
Digestion time: 24 hour
Complete protein: ✔
Spread the shoulder sheet (250 g) over the collagen film (4 g), add the denser beef strips (100 g) and the fat (30 g) inside, and dust the layers lightly with gelatin (0.5 g).
Roll it up tightly, secure the shape well, and chill the piece for at least 2 days. Then vacuum-seal the roll.
Cook it sous vide at 58 °C for 24 hours, chill quickly, and refrigerate for at least 2 more days. Slice thinly for a delicatessen-style serving or thicker for a warm plate.
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