Didn't want to post it and disrupt the other thread so created this one.
First few times I had SB was in restaurants. Fell in love with it. Of course, I had to make my own. Made it the traditional way with the long acidic marinade and braise but it fell really short of my expectations. Ended up too much like typical pot roast. Nothing against that style (wife loves it), but I wanted mine to be like the stuff I had at the restaurant. I tried a number of ways off and on and have come up with something I really like and wanted to share. Thought I didn't take a picture of it but since I found it I decided to do a thread. Not really a write up but more of guideline.
Dry brine with salt, pickling spice, and other stuff you like but the pickling spice is the key. Hold at least a week but I go longer. SV to your liking. I did 135F for 24hrs. This is EOR but similar cuts will work. Do NOT use the traditional acidic marinade and SV. The product will denature and turn to mush. I learned that the hard way... Once the bath is done, make your sauce/gravy based on the traditional marinade with the red wine, onion, spices, etc and use ground cheapo gingersnaps to thicken. Ends up FANTASTIC together. You can tell how tender it is by looking at it. Of course, you can use this technique for other things besides SB.
First few times I had SB was in restaurants. Fell in love with it. Of course, I had to make my own. Made it the traditional way with the long acidic marinade and braise but it fell really short of my expectations. Ended up too much like typical pot roast. Nothing against that style (wife loves it), but I wanted mine to be like the stuff I had at the restaurant. I tried a number of ways off and on and have come up with something I really like and wanted to share. Thought I didn't take a picture of it but since I found it I decided to do a thread. Not really a write up but more of guideline.
Dry brine with salt, pickling spice, and other stuff you like but the pickling spice is the key. Hold at least a week but I go longer. SV to your liking. I did 135F for 24hrs. This is EOR but similar cuts will work. Do NOT use the traditional acidic marinade and SV. The product will denature and turn to mush. I learned that the hard way... Once the bath is done, make your sauce/gravy based on the traditional marinade with the red wine, onion, spices, etc and use ground cheapo gingersnaps to thicken. Ends up FANTASTIC together. You can tell how tender it is by looking at it. Of course, you can use this technique for other things besides SB.
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