I never had a slow cooker. So getting a sous vide took some getting used to. Julian found a recipe on the Chef Steps website for braised short ribs that required 24 hours of cooking. Because zipper freezer bags aren’t made for high heat, I double-bagged the ingredients. I had to cover the pot with aluminum foil to keep the water from evaporating over time.
The results were certainly tender, as they should have been for the cooking time. The seasonings were standard. Next time I might try adapting the recipe for Asian seasoning.
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