So I ran into these thick beautiful Korean cut beef short ribs at the store. While looking at them at home I figured that they are too thick for regular kalbi process BUT it hit me!! I do have Sous Vide thingamajig, I can marinate these while they "Sous Vide".
Well here we go......
Into the hot tub time machine they go. I'll do these at 135 until I'm ready to grill.
I plan on assaulting them on the grill later today.
My second Anova in action. It's vewy vewy quiet.
Out of the bag,
Assault in progress
Ready to eat
Here we go...
Plated
Let's round it off with Gochujang sauce
Came out fantastic, very tender but with that Good chew. This only worked because of the thickness of the meat.
Well here we go......
Into the hot tub time machine they go. I'll do these at 135 until I'm ready to grill.
I plan on assaulting them on the grill later today.
My second Anova in action. It's vewy vewy quiet.
Out of the bag,
Assault in progress
Ready to eat
Here we go...
Plated
Let's round it off with Gochujang sauce
Came out fantastic, very tender but with that Good chew. This only worked because of the thickness of the meat.
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