Shank Steaks for Sous Vide
A long sous vide cook softens the shank collagen enough to let the cut work not only in stews, but also as a standalone meat for slicing. It is an interesting keto way to reveal a cheap but very flavorful cut.
Read
Video on the topic
Reviews
Notes
Inventory: Sous-vide
Servings: 4 (1 serving ≈ 76 gram)
Digestion time: 24 hour
Complete protein: ✔
Cut the beef shank (300 g) into steaks, add the nitrite salt (4.5 g), and vacuum-seal the meat. Let it cure quietly in the refrigerator for several days.
Cook the steaks sous vide at 60 °C for 48 hours so the dense fibers and connective tissues soften. Chill the bag quickly after cooking.
Refrigerate the meat for at least 2 more days. Serve it in thin slices on a meat platter or in thicker pieces as the base of a hot dish.
(2)
- :
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Shank Steaks for Sous Vide", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Zinc: 21st Century, Zinc Citrate, 50 mg, 360 Tablets
Buy
≈ $9.81
Promo codes for iHerb (5)
Watch others from meat and chicken:
More marinades for meat:
We recommend reading:All articles
Share: