Extremely tender. Better than most steaks I've had at a restaurant. Probably didn't need the full 48, I'll try 24 next time. Salt pepper garlic powder and some roasted green chilies added a hint of spice.
by u0xee
6 Comments
m_adamec
I recommend adding a few degrees to the cook temperature as the meat sits in the “danger zone” for an extended period of time
Either_Percentage_17
The first time you cook one of these is like opening up a whole new world. To hell with a Crock pot!
kim_en
what is that marinade
jedimasterben128
I have some of sir charles in my fridge right now, going to put it in 137. Last time I did one, it was like 3lbs and cooked for 24 hours, it was still a little tough. 36 was good the time before, now I want to try 48 🙂
Tuffcowboy65
Looks awesome. Actually did my first sous vide lamb shanks 48 hrs 149 temp. Heaven
Doesn’t it get mushy after 48h? I did mine at 24h and felt it was starting to get mushy and did the next one at 18h and it turned out perfect. Was at 137 though so maybe that’s why
6 Comments
I recommend adding a few degrees to the cook temperature as the meat sits in the “danger zone” for an extended period of time
The first time you cook one of these is like opening up a whole new world. To hell with a Crock pot!
what is that marinade
I have some of sir charles in my fridge right now, going to put it in 137. Last time I did one, it was like 3lbs and cooked for 24 hours, it was still a little tough. 36 was good the time before, now I want to try 48 🙂
Looks awesome. Actually did my first sous vide lamb shanks 48 hrs 149 temp. Heaven
https://preview.redd.it/txaof1353h0e1.jpeg?width=3024&format=pjpg&auto=webp&s=1da0ccdeeea3433fa020100bfcc99f05c563944b
Doesn’t it get mushy after 48h? I did mine at 24h and felt it was starting to get mushy and did the next one at 18h and it turned out perfect. Was at 137 though so maybe that’s why