Thread: Food and Drink New cooking methods ... sous vide
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Old 07-19-2011, 08:49 PM   #145
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Quote:
Originally Posted by angelo View Post
FMB
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.
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