Costcos finest bone in beef shank. Is it possible/recommended to sous vide? Any tips or recipes are appreciated, thanks!
by Papa-P21
11 Comments
the_amazing_skronus
Thyme, butter, but take it out of the packaging and put it in a proper sous vide bag most importantly.
Temp? 130 for 72 hours
1adamc12
That Kirkland plastic survived mine just fine on multiple occasions. I prefer to take them out and salt them, but sometimes take advantage of the pre-done vacuum pack. I dump the label with the water, I do not bother to take it off. Surprisingly they actually stay on sometimes. I have NOT taken one north of 137 degrees though, no reason for me to cook that hot based on my preferences….
xicor
Yeah. Goes great in SV. Just don’t cook in their plastic. Need to season it first anyway
Stewgy1234
Had the same thought. Went very wrong. Please do not do.
rookskylar
I just cooked beef shank for the first time on Saturday and it needed twice as long as expected (6 hours vs 3) before it was tender. I was cooking in a Dutch oven, but I’d still recommend budgeting extra time in case your cook takes longer than expected.
TheDabberwocky
Does the Tinman have a sheet metal cock?
Proud_Doubt5110
There have been several threads explaining how cooking it in its original container may cause botulism toxin poisoning. Others report that nothing ever happened to them. Id conduct your own research. 🧐
jdelaossa
Ohhhhh yes!!!! Tie knot… smoke them for 1hr at the lowest temp… sear them and sloooow cook with some carrots wine and shallots
Authentic_chop_suey
I would recommend pressure cooker for this. Sous vide will take wayyyy to long for not that much advantage.
UnchillBill
Sure it will, just be sure to add plenty of butter and raw garlic.
GeneralPurpoise
Just posting my notes: I bought a pack from Costco a few weeks ago. I gave it a quick sear in avocado oil, S&P, then 176 for 24 hours in a cup of Jamaican “oxtail stew” sauce (from the grocery store). I was trying to go for a cheaper/more meat-to-bone ratio of oxtail (I usually do oxtail 165 for 48 hours which is insanely good and rich) and it was fairly close, but if I were to do it again, I’d probably do 48h at 165 so the meat fell apart a bit more. It was close, and all-in-all I was happy considering it had a similar taste/texture to oxtail at a fraction of the price (again, considering the edible meat ratio)! 8/10.
11 Comments
Thyme, butter, but take it out of the packaging and put it in a proper sous vide bag most importantly.
Temp? 130 for 72 hours
That Kirkland plastic survived mine just fine on multiple occasions. I prefer to take them out and salt them, but sometimes take advantage of the pre-done vacuum pack. I dump the label with the water, I do not bother to take it off. Surprisingly they actually stay on sometimes. I have NOT taken one north of 137 degrees though, no reason for me to cook that hot based on my preferences….
Yeah. Goes great in SV. Just don’t cook in their plastic. Need to season it first anyway
Had the same thought. Went very wrong. Please do not do.
I just cooked beef shank for the first time on Saturday and it needed twice as long as expected (6 hours vs 3) before it was tender. I was cooking in a Dutch oven, but I’d still recommend budgeting extra time in case your cook takes longer than expected.
Does the Tinman have a sheet metal cock?
There have been several threads explaining how cooking it in its original container may cause botulism toxin poisoning. Others report that nothing ever happened to them. Id conduct your own research. 🧐
Ohhhhh yes!!!! Tie knot… smoke them for 1hr at the lowest temp… sear them and sloooow cook with some carrots wine and shallots
I would recommend pressure cooker for this. Sous vide will take wayyyy to long for not that much advantage.
Sure it will, just be sure to add plenty of butter and raw garlic.
Just posting my notes: I bought a pack from Costco a few weeks ago. I gave it a quick sear in avocado oil, S&P, then 176 for 24 hours in a cup of Jamaican “oxtail stew” sauce (from the grocery store). I was trying to go for a cheaper/more meat-to-bone ratio of oxtail (I usually do oxtail 165 for 48 hours which is insanely good and rich) and it was fairly close, but if I were to do it again, I’d probably do 48h at 165 so the meat fell apart a bit more. It was close, and all-in-all I was happy considering it had a similar taste/texture to oxtail at a fraction of the price (again, considering the edible meat ratio)! 8/10.