Short Rib Stroganoff
Costco Boneless shortrib. In Sous vide 129x72. Stage shocked (15m at room temp, 15 ice bath, then to fridge), and refrigerated for a day or so.
Removed from bag, dried and cleaned. Rubbed with sweet paprika, salt and pepper, seared 1-2 minutes a side.
Then the rest of this process only I didn't have gelatin, so I used Xantham Gum (yeah, I know), no mustard (personal rule), no fish sauce (wife was already complaining about smoke and smell, so extra worchester) and no white wine (forgot... would work well). Slice short rib and retherm in the sauce.
http://www.seriouseats.com/recipes/2...of-recipe.html
in the one with the spatula, you can kind of see the sear and the edge to edge rare-med rare.
Removed from bag, dried and cleaned. Rubbed with sweet paprika, salt and pepper, seared 1-2 minutes a side.
Then the rest of this process only I didn't have gelatin, so I used Xantham Gum (yeah, I know), no mustard (personal rule), no fish sauce (wife was already complaining about smoke and smell, so extra worchester) and no white wine (forgot... would work well). Slice short rib and retherm in the sauce.
http://www.seriouseats.com/recipes/2...of-recipe.html
in the one with the spatula, you can kind of see the sear and the edge to edge rare-med rare.
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