Nihon Knuckle Beefy

Japanese beef and especially knuckle is fantastic when cooked sous vides due to the fact that it is lean. The leaner the cut the better the result and here you can see the beef under vacuum. It was finished by a quick coloration, no mirin and just some shoyu as the Chinese do in wok cooking. It was cooked at 55°C for 55 minutes – medium rare.

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