Go to the Recipe: Beef Shank Two Ways
Have a cross section in the bath currently. In a bordelaise marinade. :-)
Can't wait to try this out!
Yum!
I got some Veal Shank cross cuts that I am going to test cook along the lines of your deconstructed Boeuf Bourguignon, although I am going to add a small amount of 90% cacoa raw chocolate to the sauce... Hopefully it turns out alright as I am trying to think of ideas what to serve after a Beer and Beethoven event next Friday.... if you any ideas, please share!
Can you substitute lamb shanks at these temps?
This was another example of beyond transformation. Personally, I'm not sure if "transformed" does it justice. :-) I tried this side by side with a really nice NY strip that was very good but the shank was amazing. The tougher cuts (short ribs, shanks, tail, cheeks etc) IMHO have a much richer, more complex and deeper flavor than the more usual filets and such!
Quick question, any reason there is no pre-sear? Would there be a flavour impact?/in my mind it makes it easier to get even browning at the end?
Yes, you may find you can decrease the time slightly, but the temps work well with lamb or even pork.
There is no reason not to. We just chose to skip it for this one, it work equally well with pre-sear vs no pre-sear. Same thing with post searing. You can totally do it, but found it was great with out it also. Cheers.
Great course thank you guys so much
One question though
I have beef shank bone-in that is cut two inches thick, obviously time has to change
Can i get help with that, and temp stay the same, right?
how long did you spend cleaning that bone before plating? Did you clean it after the bath? Foil it in the oven?
I have the same question as Eli below - I Imagine cross cut shanks (osso buco cut) would work here but would love some guidance as to timing. Would temp need to change at all? Any suggestions?
Emily
Actually I have a second question here as well. A good amount of the beef I buy is grass fed. I am not sure if anyone is familiar with working with grassfed beef but I am wondering how the lower fat content might require some tweaks to these temp and timing guides. Any feedback would be MUCH appreciated!
I know it isn't technically sous vide, but can this be done without bagging in a CVAP cook and hold?
Agree!
Hi, may I ask, what determines the time required? The type of protein? Size of protein? Will beef shanks work well with 24(referring to the pork steak) instead of 48 hours at 58? Thanks.
Should be the same. It's being cooked long enough that it doesn't really matter.
So just to be sure no pre-seasoning at ALL? just meat in bag? I just came up on a shank and would love to make if for my mom this weekend.
So I just realized after reading the directions about a dozen times that 1) I can't read and 2) I'm sous vide'n the shank @ 176°F but, we wont eat it for 48 hours. Your instructions say 16 hours @ 176˚F ... I'm thinking of turning the heat down to 136˚F @ 16 hours till we eat 32 hours later. Does this sound like the right thing to do? HEALP!!
So I chickened out and marinated the shank in 80/20 Merlot/Port for 3 hours and IDK if it needed it, but I will say that is was AMAZING when it was done!
So I ended up SV 176F for 16 hours and then turned down the heat to 131F for 32 hours. The texture was amazing!!
I wish I could have taken pictures of my tastebuds melting in absolute euphoria, but I don't have that kind of camera. I'll be honest I'm not a huge beef roast fan. I'm used to some type of bland or over seasoned crockpot type of roasts, but this is a game changer. It was AMAZING!!! The texture was PERFECT!!! Fall off the bone with JUST a tiny bit of pull on the fork so the meat stayed together then melted in my mouth. Super savory no extra seasoning needed. The demi-glacé was perfect (I did substitute glucose for corn syrup). I put it in a squirt bottle and put it in the sous vide while the shank was in the oven and then drizzled it on the shank about three separate times. This was seasoned to perfection!
FWIW Shank was about 8 lb and the bone was 1 lb 9 oz.
176F 16 hours / 131F 32 hours flipping the shank about 2 or three times.
Unless you make a very long marinade (about 3-5 days for large pieces of meat) or inject it (would still take at least 24h to equilibrate it), there isn't much need for pre-seasoning. Just put some herbs in there, rub salt all over it when it's done and make a really good sauce to pour over the pieces, that's where your salt should be.
Hi Ben! on the Lamb Shanks... 176f for 6 hrs? 7? 8??
What about boneless grass fed chuck roast?
I wish I could add to the comments about how amazing this was. I made it last night for a dinner party. On my Joule there was a third choice, which was 72C for 16 hours and that was called "succulent". That's what I chose, and the result was basically disgusting. The meat was dry with hard, chewy bits of tendon. It needs a higher temperature or a much longer time to melt the collagen into gelatin for the correct texture. My poor guests ate vegetables and I'm going to use the leftovers to make soup. The "succulent" choice should be removed from the Joule app.
So the shank cooked with the bordelaise, interesting. Thanks.
heeeeey chefsteps. how 'bout elaborating on that yummy plate of veg underneath? That looks amazing too!
Looks like roasted carrots, parsnips, pearl onions, and some fried parsley to me!
Hi, chefsteps! Can I do this with a shank that is precut to about one inch thick? Or do I need to keep searching for a thicker cut? If one inch is fine, the cooking time will change? Thank you.
