Beef shin stew at 85˚C

Cooking in its own juice and seasoning at 85˚C for 10 hours in side a silicone bag, the shine is soft but kept the shape, very handy method.

 

Beef shin stew at 85˚C

1. Cut shin into serving size, season with dark miso, soy sauce, rice wine, brown sugar, star anis, cinnamon, black pepper and olive oil for a day.

2. Pack tightly inside reusable sealable silicone bag, in one layer, together with remaining seasoning and spices. Seal the bag and place in water bath, cook for 10 hours.

3. Pour sauce from the bag to a pan and bring to boil, adjust seasoning, re-warm shin and serve.