Flavors adapted from Just Bento
Ingredients:
10g sesame oil
5g Verjuice
5 drops sherry vinegar
10g sugar
20g soya sauce
Rump Steak
Mix everything but the steak in a small bowl.
Slice the steak into strips that are 1.5cm wide and 1cm thick. Each piece should have a bit of the end cap fat.
Brush the steak pieces with the sauce on all sides.
Vacuum seal so that the pieces do not overlap.
Sous vide at 60C for 8 hours.
Notes:
Flavors were good, but next time I will sous vide it at a lower temperature for a longer time.
The meat was a little dry.
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