Thread: Food and Drink New cooking methods ... sous vide
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Old 08-18-2011, 12:07 PM   #170
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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.
I've got some short ribs in the fridge. Seeing some recipes online for cooking them medium rare for like 72 hours. I haven't decided if I'm going to do a little marinade and go your route or go all out and try the 72-hour thing....
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