Originally Posted by angelo
Try Beef Short Ribs next. I have found that you need well marbled meat or meat with a certain amount of collagen for sous vide.
For the short ribs I did a marinade of Guinness, with garlic and herb (rosemary and thyme with marjoram and green apples. Bring it to a boil and then cool.
Cook at 145 for 10 hours.
Sounds interesting. Will give it a try.
The fat/collagen note is counter to what all the books say. They say best are lean cuts.