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.
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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.
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