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Several eG posts were my inspiration. Thanks to @rotuts @Shelby @mgaretz @Kim Shook @ambra @shain
I found some discounted veal shank cross cut which was sous vide at 130°F for 2.5 days and then sautéed for seconds at high heat.
Green beans with sautéed onion, new potatoes, chicken stock, smoked Spanish paprika, nutritional yeast, splash of red wine vinegar at end.
Sautéed Shiitake mushrooms, juice from sous vide bag, five spice, butter, cornstarch.
Several eG posts were my inspiration. Thanks to @rotuts @Shelby @mgaretz @Kim Shook @ambra @shain
I found some discounted veal shank cross cut which was sous vide at 130°F for 2.5 days and then sautéed for seconds at high heat.
Green beans with sautéed onion, new potatoes, chicken stock, smoked Spanish paprika, nutritional yeast, splash of red wine vinegar at end.
Sautéed mushrooms, juice from sous vide bag, five spice, butter, cornstarch.
