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10/3/2016 -- Seattle, WA, USA<br />
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Sous vide (beef) prepared by chef Grant Crilly at the Seattle offices of Chef Steps.<br />
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STEP 4:<br />
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NOTE: AFTER 24 hours:<br />
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Remove meat from plastic bag and transfer to a cutting board. Allow to cool for about 20 minutes. Divide the meat into 8-ounce steaks about one inch thick: With the 5lb. beef shoulder, cut it in half, then lay the halves on their flat side and slice them into 1-inch steaks. You should get 5 slices from each half and about 10 portions total.<br />
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Photograph by Stuart Isett. ©2016 Stuart Isett. All rights reserved.