Beef - chuck

Used the beef bourguignon recipe method and served it up with smoked onion jam, egg (167 for 13 minutes) cauliflower and Brussels sprout ragout, sherry jus. Awfully tasty!

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Comments

ejf12009

What's your technique for getting the 75C egg out of the shell? I often find that more of the white sticks to the shell than the yolk so I din't get the beautiful result you're showing above!

Joey_Phillips_259741

How'd you get such an amazing crust on the beef?

meichejp

I first cooked off eggs for a sorrel pudding from Volt Ink and had a few extra. They cracked just fine for me, but they were also fairly old eggs. Maybe check out how they crack the SV egg in this video (although it does appear to be a longer/lower temp. cook)

http://youtu.be/WgNkWXFAUFc

meichejp

http://www.darto.org best in the biz!

ChefSteps_customer_284308

That is absolutely beautiful and I am sure it tastes as good as it looks!

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