Eyeing the meat counter this week, I was looking for something I hadn’t cooked in a while. What I finally settled on was something I actually had never cooked before but had seen all over as peoples favorite meal. Def the way I like it. Osso Bucco on the menu. Having never cooked this before I decided to use one of my favorite previous cooks as a guide.

🔪Prep Time 20 minutes

🛁Sous Vide Time 24 hour @175F/79.4C

🥩 Total Time 24 hour 20 minutes

Ingredients

  • 1 large white onion, diced
  • 4 Stalks celery, diced
  • 2 Carrots
  • 3 lbs Veal Shanks
  • Salt/Pepper to taste
  • 45g Tomato Paste
  • 250ml wine
  • 1.5oz Demi-glace (store bought or homemade)
  • Chili Flakes to taste

Instructions

I started with three beautiful veal shanks. Salt and pepper each side generously. I let them sit and dry brine for 4 hours.

Prep those veggies. Dice the onion, chop the carrots and celery.

Next, I went to work on those beautiful veal shanks. We are going to pre sear here to start building some great flavor as these braise in the bag. Another reason to sear in the beginning is that it will be your only way to get color on the shanks. After the bath they will be almost fall apart tender. I also tied these shanks with butchers twine to keep them together after the bath.

Heat a large Cast Iron Skillet over medium high heat. Once the pan is hot, add in some high smoke point oil to coat the bottom of the pan. Sear each side of the shanks till they are a nice golden brown (1-2min a side). Set aside to cool.

One of the best parts about this is using the one pan and just combining the flavors and just building them up. Leave all those juices and bits from searing the veal in the pan and keep it on medium high. Add your onions, celery, carrots. Sweat the veggies down until the onions are translucent.

Once you get your onions to translucent, add the tomato paste, then the wine, and finally the demi-glace. Top with chili flakes. From here, continue to stir and combine the pan until you get to a thickish paste.

At this point the kitchen smells heavenly and you are already thanking me. Let the mixture from the pan cool a little. After it has cooled. Place the shanks in your bag and pour the mixture over them. If you’re doing a bigger cook. Don’t be afraid to split the mixture into two bags.

Set your Sous Vide cooker  to 175F/79.4C and place bags in bath.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container  with binder clips.

After cooking these shanks for 24 hours they are done. Yep, thats it. Remove from the bag and you can plate right up. Another option is to reduce those wonderful juices into a sauce. Pour the contents into a pan on medium hight heat and reduce by half. Add some butter in and your have yourself a delicious sauce.

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Plate it up

The meat was just so fork tender and juicy.

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And don’t forget that amazing bone marrow!

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Yep. All of it….

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Conclusion

The only way I can explain this is to say they were so delicious.  Every bite is just tender, succulent, and flavorful. And you certainly can’t forget the bone marrow. I wish there was more. Was Just out of this world. This is a must try. MUST. TRY.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

 

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While strolling through the COSTCO meat section last week (like I’m prone to do) I stumbled upon what I thought would be an amazing find. Packages of Plate Ribs! Well, it was not to be as all of the good packages had been taken and what was left was some really ratty looking ribs. For a while now I had been itching to try my hand at making Sous Vide Beef ribs. I left that day dejected but for the rest of the week, beef ribs didn’t leave my mind. Instagram rabbit holes followed and then a couple days of planning out how I would combine SV and my lack of a smoker. Then after some research I finally understood what to ask for at my butcher and decided to go for it. But how good could I really expect to get them without having a smoker? Let’s find out.

🔪Prep Time 10 minutes

🛁Sous Vide Time 16 hours @158F/70C (50min ice bath)

👨‍🍳Oven Time 2hrs @ 300F (30 min rest)

🥩 Total Time 19 hour 30 minutes

Ingredients

  • 1 Plate of 123A Beef Plate, Short Ribs
  • Salt
  • Generous helping of Meat Church Holy Cow
  • Liquid Smoke + Molasses (optional)

Instructions

I started off by removing most of the silver skin and fat from the top of the beef plate. From previous cooks of short ribs at this temperature I have found that this does not aide anything to the cook and can sometimes get hard. This will also allow a lot more of the salt to get absorbed into the meat. I then generously seasoned all sides with salt and placed the plate uncovered in the refrigerator for 24hrs. Dry brine for the win!

After 24 hours, I took the plate out and made my liquid smoke/molasses mixture. This is a trick I learned from the guys over at ChefSteps. I have seen this countless times in their indoor brisket and pork ribs cooks. This will give me some of that smokey flavor I will be missing from the smoker. I mixed 40g of liquid smoke and 20g of molasses together.

I brushed the liquid smoke/molasses mixture on the meat. You wont use all of this mixture, save the rest for the finish.

I then vacuum sealed the plate. Double bagged. Knock on wood I have yet to have a bag burst but on longer cooks with bone I always double bag. A little insurance goes a long way.

If using a vacuum sealer, you can go ahead and place right in the bath. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 158F/70C and place bag in bath for 16 hours.

After 16 hours pull your meat and while it is still in the vacuum bag, plunge into an ice bath. The goal with the ice bath is to bring the internal temperature of the ribs down so that it doesn’t overcook when you build the bark in the next step.

Obviously it doesn’t look great yet. But thats what the next steps are for.

From there you will be bringing back that the liquid smoke/molasses mixture and begin brushing it over the meat again. This time, generously season the whole plate with Holy Cow (Meat Church).

Set your plate on a roasting rack and set your oven to 300F for 2 hours.

After 2 hours the ribs had developed an amazing bark. But the amazement did not stop there.

And as great as the bark was….the inside was 100x better. Juicy, tender, flavorful.

Conclusion

I have been toying around with the idea of getting a smoker for a while now because I have always wanted to do cooks like these. It just hasn’t been in the cards. I know a lot of people are in this same situation, where a smoker is not feasible because of where they live. But for someone without a smoker, this is 100% doable with just a SV and an oven. That being said, if you do have a smoker (luckyyyy), I would SV and ice bath the same way. Then I would put it on the smoker till the internal temperature reached your desired level.

If you enjoyed this cook I would love to hear from you! Drop me a line in the comments down below and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

After such an interesting result on last weeks blog, it got me thinking about how I could keep expanding my horizons with this awesome way of cooking. The first thing that came to my mind was burgers! Ive already done a blog on Sous Vide Burger Sliders but that has been the only temperature I have tried, so this time I decided I would do another experiment. Im going to do these burgers at three different temperatures 145/135/125 as I share what I find.

Ingredients

  • 4- 8oz ground brisket patties (80/20)
  • Salt and fresh ground pepper to taste
  • Cheese of choice. If desired.
  • Hamburger buns of choice. optional.
  • Lettuce/Tomato/Bacon ect

Instructions

I started out with 4 – 8oz ground Brisket Burgers.

For this experiment, I decided that all of the burgers would be seasoned simply with salt and pepper and only right before they went into the bath.

After the first burger was seasoned, I placed it in a regular gallon ziplock bag. You’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips. Or in place with your lid.

I then set my Anova Precision Cooker to 145F/62.8C and placed the bag in the bath.

After 1 hour in the bath at 145, I seasoned the next burger and took the other one out to an ice bath to be able to keep it in the refrigerator as the others cooked.

After getting the water down to 135F/57.2C, I put the next burger in for 1 hour.

After 1 hour in the bath at 135, I went through the same process. Seasoned the next batch of burgers and Ice bathed the burgers cooked to 135 to hold in the fridge.

After getting the water down to 125F/51.7C, I placed the final batch in the water. Now if you’re going to cook burgers below 130, its very important to know where your beef is coming from. It is recommended by most that you even grind your own. Still, these 125 degree burgers stayed in the bath for 2 hours.

After 1 hour of the cook, I took the other batches out of the fridge to put them in the bath to warm up during the final hour of cooking.

After the 2 hours was up, I took all of the burgers out of the bag and dried them with paper towels. Right now they don’t look that appetizing, but we’ll take care of that in a minute. It is extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.

For searing these burgers, I used a Cast Iron Skillet. Heat up the skillet on medium high and when it just starts smoking add the oil. I then seared them all for 1 minute and 30 seconds a side.

Now for the best part. The taste test.

Lets start with the Rare burger. Cooked to 125. Admittedly. This has been the only temperature I have done burgers. They were very familiar to me. Very juicy but where some people get turned off with this temperature, is that it can be softer in the middle as you can see.

Next, I moved onto the burgers cooked to 135 degrees. These were a lot juicier than I thought they would be. I was amazed. Another great thing about the higher temp is the texture is a lot more defined. Not soft like the 125 degree burgers.

And finally, the burgers cooked to 145 degrees. These were also pretty surprising to me. I was kind of expecting these to be dry and just like cardboard but they were nothing like that. I could definitely tell they were a little less juicy but no where near dry. Overall a well defined texture.

Conclusion

I will start out by saying if I was served any one of these burgers at a friends house, I would not think twice about eating them. Butttt. I do have to pick a winner and it was certainly not one that I came into this experiment thinking it would be. The 135 degree burger was the winner out of these 3 for me. I really did enjoy the texture being a little more defined. I am really glad I went through with this experiment. I definitely learned a lot and I hope this has helped you in making your burger decision.

If you enjoyed this cook I would love to hear from you! Drop me a line in the comments down below and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

The internet is a gift and a curse. The amount of times I have heard people regurgitate the same mantra of: you shouldn’t cook that Sous Vide! Just sear it! Just smoke it! Makes me cringe. But thats another story. For this protein, we need to understand that not everyone likes raw tuna. Every day I see people post in the Facebook groups with different preferences on different types of food and they get scared off by people who spew the same things, mostly without ever trying it themselves. They just repeat what they’ve heard. Well, that’s the goal of this weeks blog. We’re going to try it. I am a huge fan of sashimi, I could have eaten both of these tuna steaks in one sitting. But I am going to keep an open mind and see if I can get behind it.

🔪Prep Time 5 minutes

👨‍🍳Sear Time 3 minutes

🛁Sous Vide Time 1 hour @105F/40.6C

🐟 Total Time 1 hour

Ingredients

  • 2 Ahi-Tuna Steaks
  • Salt
  • Fresh Thyme
  • Olive oil
  • 1/2 Cup White Sesame Seeds
  • 1/4 Cup Black Sesame Seeds
  • Any high smoke point oil
  • Instructions

  • Started out with these two lovely 1-1/4″ fresh ahi tuna steaks. Insert drool emoji.

To start, I seasoned both of the Tuna steaks the same. Salt, pepper, a light brush of EVOO and some fresh thyme. From here I bagged them both to treat the same and put one steak bag in the bag with the thyme. The other was going into the SV.

With fish I rarely, if ever vacuum seal. I will almost always use a ziplock. You’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips. Or in place with your lid.

Set your Sous Vide cooker to 105F/40.6C and place bag in bath.

While the Tuna was in the bath I combined my sesame seeds on a plate.

After an hour, the tuna in the Sous Vide was done and ready to come out. I did not worry about drying it as I was using the excess olive oil to adhere the sesame seeds

For searing these tuna steaks I used a Cast Iron Skillet. I again looked to treat both of the steaks the same. Heat up the skillet on medium high and when it just starts smoking add the oil. I then seared for 1 minute and 30 seconds a side or until the white sesame seeds started to turn a golden color. Look at how pretty those came out.

Now the moment of truth. I can already hear the groans. The inaudible screeching behind the keyboards. As you can see we got two very different results. But how did they taste?

First up the tuna that was just quickly seared on both sides. Like I mentioned before. I love sashimi. This was right in my wheel house. Perfect texture for me and the sesame seeds provides a great addition and crunch.

Now for the SV Tuna…..It was crazy good and I really enjoyed it. It was juicy, flavorful, and melted in my mouth. I have been trying to find a way to relate the texture to you but the best comparison I have is a steaky swordfish but it was so much better. This way of cooking tuna would be amazing for a family member who might not like raw tuna or maybe you don’t feel like raw tuna that day. Either way, this is an option. And it tastes awesome.

Conclusion

Did I make a mistake? NO WAY! Heres the thing. This cannot be considered a 1 to 1 comparison. These two methods of cooking tuna get two completely different results. Both of them were equally as good as the other, in their own way. The most important part here is that we remember to not trust the mob that tells you theres only one way to do something. Only one temperature. Try it for yourself. Do the experiment. Find what your preference is. Find out what your families preference is. Cook to that.

If you enjoyed this cook I would love to hear from you! Drop me a line in the comments down below and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

I live in the great state of Texas. A state with a steep BBQ tradition and I would like everyone who reads this to know that I am risking life, limb, and my mentions to do this cook without using a smoker. Sooooooooooooo

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The things I love about brisket are the deep bark on the outside to go along with the delicious, tender and juicy meat inside. The SV method will be perfect for achieving the perfectly juicy and tender doneness but without a smoker, getting the bark right will be a big challenge. I am going to get the bark by using the oven as I have seen this work for a lot of people. Let us see how it went.

🔪Prep Time 10 minutes

🛁Sous Vide Time 48 hour @155F/68.3C

👨‍🍳Oven Time 1.5-2hrs @ 400

🥩 Total Time 49 hour 30 minutes

Ingredients

  • 1 Whole Brisket trimmed to liking
  • Generous helping of Meat Church Holy Cow
  • Liquid Smoke (optional)

Instructions

I Started with a whole brisket. Already trimmed so not much work to do here. Another option would be if you wanted to separate the point and the flat at this time. But since I was going for easy and that wow factor presentation, I left it whole.

For my briskets I love a rub that brings out the meatiness. For that, I cant think of anything better than Meat Churches Holy Cow rub. Whatever I seem to put it on just enhances that meaty flavor (see Prime Rib Blog). So I started out by covering the entire brisket in the rub and set it in the fridge on a rack for 4 hours (you can do up to overnight).

After the 4 hours of resting with the rub on I took it out to bag. Obviously this mamma jamma wasnt going to fit in a ziploc so I did vacuum seal it whole. This trimmed brisket fit in my 11″x16″ food saver bags. Inside the bag I also used some liquid smoke.

If using a vacuum sealer, you can go ahead and place right in the bath. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 155F/68.3C and place bag in bath for 48 hours.

After 48 hours pull your SV Brisket and while it is still in the vacuum bag, plunge into an ice bath. The goal with the ice bath is to bring the internal temperature of the brisket down so that it doesn’t overcook when you build the bark in the next step. Obviously it doesn’t look great yet. But thats what the next steps are for.

I then re-rubbed the entire brisket in Meat Church Holy Cow and set it in the oven 425 for about 1.5hrs.

After 1.5 hours the brisket had developed a pretty good bark in the oven. I had not expected it to get that dark but I was pleasantly surprised. I couldn’t wait to get inside.

And there it was. A moist and tender brisket with a sufficient bark.

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Closer look at the bark.

Slice your brisket up and you’re ready to serve.

Conclusion

Alright, so let us get the number one question out of the way. Is it traditional brisket bark? No. I cant say that it was. Was it still a decent bark? Yes, I still enjoyed it and thought it tasted great but I just don’t want the BBQ people up in my mentions with their pitchforks. This brisket was juicy, tender and delicious. And for someone without a smoker, this is 100% doable with just a SV and an oven. My hope is to show that for all of us that don’t have a smoker, we can still do a good brisket. That being said, if you do have a smoker, I would SV and ice bath the same way. Then I would put it on the smoker till the internal temperature reached your desired level.

If you enjoyed this cook I would love to hear from you! Drop me a line in the comments down below and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!