Sous Vide Rare Beef Jus

Adapted by StarChefs.com
October 2011
Yield: 18 to 20 Servings

INGREDIENTS:

1 kilogram beef, preferably a tough cut, cut into ½-inch cubes
2 grams bromelain powder
50 grams water
salt
Sherry vinegar

METHOD:

INGREDIENTS:
1 kilogram beef, preferably a tough cut, cut into ½-inch cubes
2 grams bromelain powder
50 grams water
Salt
Sherry vinegar

METHOD:
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