Beef Rendang sous vide

naithaddi

Hi,

I'm contemplating making short ribs rendang sous vide. Anybody tried before? Anything i need to be aware of? How did the sauce come out after 72 hours in the bag? I'm thinking doing 62°C for 72 hours.

Cheers.

N.

tshewman

Haven't tried it, but why not try it with just spices as a rub?? It would be interesting to see what happens to the coconut milk after 72hrs. Maybe split things up?