Ingredients
- 1 - 2 pieces Beef shank
- 2-3 cinnamon sticks
- 6 black cardamon pods
- 6 star anise
- 2 Tbsp sichuan peppercorns
- 1 Tbsp fennel seeds
- 5 cloves of garlic smashed
- 3 - 4 slices of ginger
- 4 scallions, sliced into 4 pieces each
- 2 oz rock sugar
- 2 tsp of five spice powder
- 3 Tbsp dark soy
- 1.5 Tbsp light soy
- 1.5 Tbsp shaoxing wine
- (+/-) tangerine peel
Directions
Place everything into ziplock bag except the beef, set up the sous vide and set to 175 degrees F (80 degrees C), let the fluids warm up and then make sure the sugar is well dissolved.
Once dissolved, add the beef, cook for 4 hours.
Note - 4 hours tendon wasn't soft enough, next time try 6 hours
- 1 - 2 pieces Beef shank
- 2-3 cinnamon sticks
- 6 black cardamon pods
- 6 star anise
- 2 Tbsp sichuan peppercorns
- 1 Tbsp fennel seeds
- 5 cloves of garlic smashed
- 3 - 4 slices of ginger
- 4 scallions, sliced into 4 pieces each
- 2 oz rock sugar
- 2 tsp of five spice powder
- 3 Tbsp dark soy
- 1.5 Tbsp light soy
- 1.5 Tbsp shaoxing wine
- (+/-) tangerine peel
Directions
Place everything into ziplock bag except the beef, set up the sous vide and set to 175 degrees F (80 degrees C), let the fluids warm up and then make sure the sugar is well dissolved.
Once dissolved, add the beef, cook for 4 hours.
Note - 4 hours tendon wasn't soft enough, next time try 6 hours
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