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Faux Kobe Tartar

bkeene12

I did a short rib in the SV and saved it in the fridge. Today I sliced it up and felt that the marbling of the cooled SV beef looked a lot like a piece of kobe. This inspired me to eat it faster so I turned it into a "faux" kobe beef tartar. I trimmed away all of the browned surfaces and mixed it with some spicy mayo, those Japanese pickles and some shallots- it was pretty good.

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borgech

Awesome, thanks! I look forward to trying this!

bkeene12

I did the pre-sear. I have found I prefer salt and peppering it before going in the pan. I set the SV at 55c and let it cook for about 24 hours. I threw some thyme and rosemary in the bag before submerging. Then slice off the brown sides (of course, don't throw them out- they make a great chef's snack!) and prepare how ever you prefer your tartar. It was a preparation that caught me by surprise. It was pretty good.

borgech

What time temperature combination did you use for this?