I pulled one too soon and while the flat is good, the point is quite chewy.
I'm going to sous vide it but am uncertain as to how hot and how long.
I figure between 150 and 165 but how many hours?
Meat is sliced up and in 10 vac sealed bags ready to dunk so any helpful suggestions on how to save this expensive chunk of beefcritter would be great, in the sous vide that is.
I considered the oven, bathed in broth and/or red wine but not this time.
I'm going to sous vide it but am uncertain as to how hot and how long.
I figure between 150 and 165 but how many hours?
Meat is sliced up and in 10 vac sealed bags ready to dunk so any helpful suggestions on how to save this expensive chunk of beefcritter would be great, in the sous vide that is.
I considered the oven, bathed in broth and/or red wine but not this time.