1 kilogram beef, preferably a tough cut, cut into ½-inch cubes
2 grams bromelain powder
50 grams water
Combine the beef and bromelain (optional). Cook sous vide at 53ºC for 4 hours. Strain the rendered juices through a fine-meshed sieve, and measure out 300 grams of the finished juice. Combine the juice with the water. Season with salt. Add the Sherry vinegar, vacuum seal, and refrigerate. Do not reheat above 53ºC.
Photo Credit: Ryan Matthew Smith, The Cooking Lab