Remember you got questions you want us to answer we will! We will answer them on camera if you add them to this comment. Here are the latest questions asked and the video to view them. Use #SVEQandA on comment. facebook.com/SousVideEverything/videos/1513541802030362/
Do you sometimes apply a little oil before searing, to avoid just drying out the surface of non-fatty meats, or would the oil actually char or burn due to the high heat?
I make this pretty often, Osso Buco. The last time, I popped out the bone marrowz, and sliced them about 1/8 inch thick and just very lightly fried them, so they were just warmed up inside. That was heavenly!!!! The main reason is that bone marrow usually melts so much, that you lose most of it. Then I sealed the meats and I did two packages. I did 135DegF, medium rare, and pulled one after 24 hours. It ended up a bit tough but was tasty. I think for 24 hours, you need up around 150DegF like you guys did. I left the other package in for another 24 hours(48 total), and browned them more or less like you did, but in a pan. MMMMM, they were melt in the mouth good. I sorta figured they would be good because that's about how I do chuck shoulder roasts, which are like prime rib after 48 hours at 131 degF. In some ways, they are better than prime rib. The same tenderness, fork tender, and even better flavor, beefier. From a meat that I got for under 4 dollars per pound on special. The Beef shanks were like that cheap too.
Lamb or goat butter is the bestt!!! Oh man! Havent had veal shank or osso bucco as they say..but all i knownis that goats and lamb mannnn...its like diving straiggt into fresh made milky buttery goodness ..ohhh!!!
I have been cooking with beef shank for 60 yrs. and it is one of my favorites; so much flavor. It was a real joy to watch such a talented meat cook try it for the firs time. Incidentally, you dudes are excellent communicators. Thanks
It _is_ better than picanha. When I cook for my family (which is all the time) they never get to have any bone marrow, it's all for me. Chef's spoils. :)
Well, the taste isn't really comparable to meat, but coocked enough, with coarse salt, it's delicious. But i'm not sur not putting salt to taste it is a good idea... Anyway, the best is with a bone cut lenghtwise and grilled under a broiler. That's heaven.
We, here in Holland, use beef shank to make stock for soup. We simmer it in water overnight. When it's cooked we cut the meat and put vegetables in it. So it becomes a delecious vegetablessoup. But the way you did it makes me drooling. It reallly lookes fantastic. :-) BTW sorry for my bad english. I hope you'll understand what I meant to say.
The Shanks are commonly done in stews but I always wanted to try them this way. The bone marrow tastes amazing with some green lemon juice and salt...AMAAAZING
Just ate my first attempt at Sous Vide after being inspired watching all these videos. I cooked 3 cuts of sirloin. It was great except for one noob mistake. DONT vacuum seal the seasoned meat until you are ready to throw them in the pot. Makes a huge difference. I seasoned and vacuum sealed 2 of the cuts which I then had to put away in the fridge because my familys' plans changed all of a sudden. Next day, I vacuum sealed the last cut of meat and popped all the prepared bags in the pot to cook. The meat I had sealed the night before was good (slightly dry), but nothing beat the cut of meat I sealed 5 minutes before the cook. It was the most tender succulent piece of meat I have ever placed in my mouth and everything I had hoped to experience. My wife doesnt like medium rare, and she loved this. I can't wait to try other things. The onion/garlic/rosemary was our favourite flavour!
I did this recipe as suggested with fresh thyme and onion. Only difference is I used 65 ℃ for 24 hours in my sous vide supreme, because the shanks were a bit taller. Mine came out very dry, firm and very well done with no redness to the meat whatsoever. Bought good quality meat from a whole sale meat supplier that mostly caters restaurants. I think I should have gone even lower in temperature to be honest. I prefer the normal italian way of preparing them usually referred to as "osso buco".
I have only cooked shank in the instant pot and i love it this way. I think I will start 2023 out with this recipe thank you I am going to use my sous vide machine a lot more this year!
I cook beef shark too,my recipe included brow ing the beef shanks in a little oil on top of stove then get a roasting pan out your shanks in the roasting top shanks with lipton onion soup it has all the flavor u need,fill roasting pan to cover shanks,let them cook until tender at 350 degree in oven,about a half an hour before u take it out the oven add chop medium celery, onions medium cut fresh carrots,also add a little worchestire sauce make sure toaster has top at all time,try this recipe u won't b disappointed.
I love that you have spent so much time, and effort, on perfectly preparing an iconic cut of beef... and then eat it with plastic forks on paper plates - true 21st century cavemen!
I've seen beef shank and cross-cut short ribs just thrown on the grill without rhyme or reason-it may be brown, but tough as hell to bite and even tougher to get off the bone. This technique is on point. And I bet you could use the same technique to generate the best beef broth ever for stews and soups. Obrigado for your great work.
Ossobuco or brown marrow is the best flavor of meat ever! Take the femur of cow, cut in longitudinal direction and baked with garlic and salt... prepare any kind of steak, put the brown marrow on top and be happy, very happy!
This has quickly become one of my favorite channels. When I log on, and I see a new Sous Vide Everything video is up, that's always my first click. Thank you for creating such enjoyable and useful content!
Beef shank is great for soups, I use it all the time for that. It requires prolonged boiling to become tender enough. It makes the soup very tasty, and the bone marrow is delicious. I have never ever thought of using it as a steak. It isn't dry because it has a LOT of collagen, and it converted to gelatin during the long cooking.
I just bought my first sous vide because of the channel. I didn't even know what sous vide was a week ago. As I write this, I have a ribeye steak cooking with salt, pepper, garlic, onion, and thyme. I can't wait! This channel is amazing! Keep up the good work! It's only a matter of time before you reach 100K subs!
Wow...for the win! This is one of the best steaks I have ever had. It is definitely the juiciest I've ever had. I'll definitely be trying a bunch of your recipes going forward.
HAHA thought to myself "why didnt he try the bone marrow" then a few seconds later "i know i know u want me to try the bone marrow". I LOVE THIS CHANNEL. ABSOLUTELY LOVE IT!!
I eat beef shanks frequently but 20 hours to wait to cook that delicious meat is crazy. Lol I would love to see you smoke it and reverse sear it on a grill. Delicious!! Thank you for the video. Keep them coming
My grandmother used to make a bone marrow soup and spread. The bone marrow spread she made was a combination of the marrow, roasted garlic and salt. Both were fantastic.
Yes, they do...grandparents are the best. I have made beef shank in the pressure cooker with barbecue sauce. I bet it would be even better using the sous vide method.
really nice to see this prep, never seen this way of prep, I use this type of meat in stews with other tougher beefs (French, Belgium & Dutchy style type) put it in a Dutch oven with beer or wine veggies and herbs for 6 hours after searing the meat first.
We used to pressure cook it for like an hour together with onions, salt and whole black pepper with water just covering the meat and bones. Then season later with green onions, green beans, cabbage and pechay. If it lacks flavor, we put one bouillon beef cube for a beefy taste.
Been following you guys for years (because I like to Sous Vide and my wife is Brazilian). I don't have much experience with Beef Shank, but it was all that's left at my Walmart from the winterpocalypse we're having here in Mississippi. 6 years ago your Shank was $3.83/lb, mine was $5.73/lb! Anyways, looks great and will try 155F for 20 hours.
Bought a beef hind quarter (beef shank) because it was so cheap! Found your video and thought I'd give it a try. Instead of the salt, pepper onion, garlic and Tyme, I used Zesty Italian salad dressing. I loved it, differently different.
Fantastic video my friend. Again you amaze me with these cooks. Keep up the great work!! Your channel is growing very nicely. I see you have 42,000 subs. WOW!!!!!
this channel makes me want want to cook things sous vide. if it is as good as you guys makes it look, it's sure to be worth it. also. are you guys gonna cook moose sous vide?
I can tell you that when it is not good Ninja does not hold back... when its bad its bad. But 99% its amazing. I would love to try moose but here in Miami it's impossible to get. I wish I could. Would love to try it.
In northern Mexico we call this cut Chamberete, the bone marrow we call it Tuétano. We typically eat this cut in stews and soups (caldo de res), probably other ways too. However, the bone marrow tastes amazing when baked and definitely on a an awesome corn tortilla with a bit of salt and salsa. Great video thanks!
Do what you did but on both sides, and cook them for a super long time like 24 hrs and in another bag do wild mushrooms and pearl onions with butter garlic & herbs,, then save the juice of the chamber bag and add it to a sauce pan with a half part red wine, a couple splashes of Worcestershire, then simmer until its a sauce like consistency, add fresh herbs, sear the shanks, place your mushrooms in the middle of the plate, shank on top, then drizzle the sauce over it all. Then serve with a loaf of bread you rubbed with garlic and brushed with olive oil, give it a slight grill, bam beef shank ALA saucy mcsqueeze.
Roasted shank bones with the marrow about 2" long roasted in the oven is a delicacy. God's gift to the knowning served with bread butter and radishes. It is a explosion of flavor for the palate. Don't know about sous vide but in the oven awesome. The even make marrow spoons to get the marrow out of the bones. Ninja's puppy would love the shank bones to knaw on too.
Great as always!!! 155F seems a little high for me.... I follow a very similar recipe but, no thyme and a small amount of olive oil. 142F for 24-30 hours. The marrow is so,so,so good!!! :)
I tried sous vide shanks about six years ago, thinking they might compare to medium-rare SV short ribs. I recall them being just OK, but I'm sure I did them lower and slower than you guys. I'll definitely have to try again, especially since yeah, they're cheap. Around here (Massachusetts) they also sell veal shanks for considerably more. This is what I associate with osso bucco. Keep it up!!
These cuts are actually the first cut of beef I bought because of guga foods. I got it cuz it was cheaper than other cuts and thought its okay to mess it up. I cooked it with garlic salt and pepper in a pan. I finished it with garlic, butter and thyme. It was amazing!
Awesome, welcome.... Thanks you so much for the support.... 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍 I will be cooking a RibEye for T-Roy soon.... 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍 love my brother T-Roy.
The marrow is the best part!!! Just keep in mind, marrow is like butter....creamy. True it does have a grainy texture if not paired with the bread of your choice. I'm a San Francisco sourdough gal all the way!
Very shocked at the results! I would have passed up on that cut of meat. Guess it's time to start exploring my butcher counter more! Thanks for another solid video!
So here's the thing with shank steaks: they're about the toughest meat on the animal, but the beefiest tasting, too. So I know this is Sous Vide Everything, but shank steaks are awesome if you braise them in wine. A good, dark red wine, in fact. Dredge in seasoned flour and sear in a very hot cast iron pan. Then, into a Dutch oven with the wine and some veggies. Last time, I did carrots, celery, onions and parsnips, along with garlic, pepper, rosemary, parsley and a bay leaf. Put it in a 325F oven for at least an hour and a half. The beefy goodness of the meat can stand up to the strong flavor of the sauce. And the marrow and all of the connective tissue in the meat melt away into the sauce, thickening it like a stew. You probably don't get many cold, rainy days down there, but autumn up here in New England is all about dishes like this!
Hello chaps. I have a question with regard to your searing. IN a previous video you tested the torches vs the searzall and concluded that the searzall was the way to go. However in later videos you still use a torch without the searzall attached as well as the searzall. Do you do that just for speed? How do you avoid torch taste?... Keep up the great work..
Yep, using both we get to finish them faster and eat them still hot. to avoid the torch taste we keep moving it briskly over the meat and keep it at a distance so the gas has no chance of getting in the meat.
You should try lamb shank sous vide, i don't no how popular that cut it is in America but its very popular in Ireland you should put on your list man ,great video again👍🏾
i get a good fast searing on them and then i cook them in tomato sauce (from canned tomatoes) for 4-5 hours. Not only you get an amazin flavour to your tomato sauce (wich i use with home made pasta) but you get those very tender shanks. For the marrow, i put them on bread and add salt....it's heaven
Wow Thank you so much... Your comments is what motivates me. I wish I could hang around the comment section all day.. Thank you so much for commenting it really means alot to me. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Saludos desde Venezuela, I encourage you to try again the beef shank but instead of 20 hrs try for 26 to 30 hrs and season both sides with salt and pepper and add some butter and you'll see an incredible amount of difference in tenderness and flavour. try it and let me know if i'm wrong. Cuidense y sigan adelante.
Bought some beef shanks yesterday and cooking them tonight as I've never prepared them before. My plan is to season and then pan sear them for a nice crust, and then into the oven for a slow-cook of a couple of hours to get it tender. BTW, you are spot on with regard to bone marrow (w/ crusty bread). All that's missing is a nice Syrah (but your buddy probably wouldn't like that either).
Awesome you are in for a treat... if I can give you any advice, cook something awesome, you will never forget the first cook... 👍👍👍 I would recommend the best steak you can find.
I've had the Joule for a few months now, but not the bath. I've been making do with whatever pan I can find to fit the meat and plastic wrap to seal it in. This will be so much more convenient for those long cooks!
Thanks... I have a few videos that I am working on the editing. But I do have ox tail in my books and ninja keeps asking me for it every day. It will happen for sure.
In the philippines, beef shank was used to cook a certain dish called Bulalo. Bulalo is a soup dish that is served with potatoes and corn. The soup will taste incredibly good because of the bone marrow. In the philippines, eating the bone marrow was the best part of eating the dish. So i agree with you that bone marrow was amazing. Haha. By the way, i really like your channel. I've been watching your videos for 3 hours straight. Hahaha
What did you do between 2:20 and 2:23 ? They look more juicy/shiny. Do you just let the meat rest or did you add butter coating? I need to know if I want to make it as good as yours :D
its funny that everyones asks me that. Let me try to explain. So I sear it outside, and when its over hot fire it gets dry out because all the moisture goes bye bye, so by the time we walk back inside it seems that the juices distribute more and the meat looks much more moist than when searing. just like BBQ when the steak is under the coal it is try, let the steak rest after the grill and you will notice the juices will flow.
Awesome video as usual! I have an idea for a video, you should take several pieces of meat and then in the bag put a different hot pepper ,more or less strong ,to spice up the meat, then after you sear it, mix them up and play a game of spicy russian roulette with maumau and ninja xD
+TerrifyingBear your idea is ... Terrifying. I'm not a big fan of spicy. could be entertaining tho.. I might throw some ghost pepper on ninja steak one day lol.. hum.... ideas ideas....
I always order them from my butcher so he gets thicker cuts than usual. That way it stays juicier when searing it. Once again, I think your temperature is too high. I only use 138° F but I leave it in the water for at least 24 hours. Great video once again, but don't be scared of lower temperatures :D
Normally I boil beef shank, it makes a mean broth like no other! It saps the juices out making the shank rather dryer but you can mix the broth while boiling with hot pepper paste and it is rich and can be made into a curry blend and herbs like anise star, cinnamon,etc.
love your videos dude. gonna cook beef shanks soon. driving wife crazy with sous vide obsession. btw do you ever change up your music? i think the music when your searing should be much more dramatic! also i like how you try all sorts of different cuts of meat. experimenting with less expensive cuts, adding bacon and butter etc. your a Keto dieters dream! thank you again!
Pedro Camacho, since you are Mexican (I hope) and I now live in Cancun, can you answer some questions, please? 1. How do you call picanha here? Someone wrote that what Mexican people call picaña is something else. 2. Do you have any idea if it is possible to buy all this sous vide equipment here in Mexico? I know, I can bring it from USA, but custom duties are enormous!
Hey Guga, love the vids - they always leave me so hungry!! Have you tried doing everything thing you have done but put some plum jam on top as well. Reduce the jus with a little red wine for a fantastic gravy!!
I make osso buco with this cut. I braise it for like 5 hours at pretty low heat and if falls off the bone. Also, I hope that you ate the marrow - it's awesome.
68° C seems a bit steep. It may be worth it to try 60-61° C for 48 hrs or more, and then see how this affects the juiciness. And you have got like a dozen of sous vide machines now, so you can compare the temperature regimes all the time. Thanks for the video.
Do you's reuse the water in the container or change it out after each cook? I change mine out each time, but starting to think there is no need considering the sealed pouches prevent the water from dirtying. #SVEQandA
you should try doing different searing methods and see witch one taste best.....for example sear in grill , your torch, and on a pan love the vids keep it up
These beef shanks can be done in many different ways. I have done them osso bucco style or with caramelized onions and mushrooms. If you do it with the mushrooms make sure you sear them off a bit to remove moisture before the sous vide because they can make it a bit too watery. I love a lot of strong mushroom flavor so I will use the baby bella or crimini mushrooms and cook them in a hot oven for 15-20 with a sprinkle of salt and pepper to remove moisture and condense the flavor. I wish I had a helper around here or I would be doing my own videos. I am a one women show most of the time so it makes it too hard to cook and worry about the video.
Wow thanks... Your comments makes my day and it is why I do it. love interacting with you guys. I wish I had time to spend only on the comment section all day.... 👍👍👍 You guys are awesome. Thank you so much for your support. 👍👍👍👍👍👍👍👍👍
Beef Shank in UK. Brown v. well and load in casserole. Set to braise for 3 hours with carrot, onion, celery, thyme, garlic, black pepper and a bay leaf using red wine and chicken stock. lea n perrins.(salt if you wish and are not hypertensive). Big, prepped baked spuds in oven. 115deg c . Go to pub for 3 hours. Perfect on return bread for gravy soakup. standard student meal for 40 yrs....
hey whats up brother i was looking for ur video with the potatoes with cream cheese wanted to try n sous vide that will u put up ur video back up so i can know how long to cook potatoes
Thanks for the suggestion I really appreciate it. My video on the review is coming along really nice and I am working on the editing. Should come out as soon as I am done. 👍👍👍
That does it. I just asked my kids for a sous vide setup for my birthday. They already say my steaks are better than restaurant quality, but I gotta take it to the next level. I'm done being tortured by you guys. Sous vide is for me.
Love the content. Love the flow and the genuine interaction of you three. The production value is awesome. My wife and I think your videos are better than the Food Network. Can't wait for the next clip. Sous Vide Everything !
Remember you got questions you want us to answer we will! We will answer them on camera if you add them to this comment. Here are the latest questions asked and the video to view them. Use #SVEQandA on comment.
facebook.com/SousVideEverything/videos/1513541802030362/
Do you sometimes apply a little oil before searing, to avoid just drying out the surface of non-fatty meats, or would the oil actually char or burn due to the high heat?
Sous Vide Everything #SVEQandA you've been tried a lot of beef and food, but for you guys which is the best this far?
#SVEQandA "What do you plan to do when you run out of edible cow?"
Bernd Kretzschmar 135 is way too low for a cut high i gelatin and cinnective tissue. 135 is only good for steaks where there is no tendons.
Can you sous vide chicken hearts? It is very hard to find them here in Florida.
Bone marrow is gods butter
I would have to agree. But it was very hard to have them try it... but I got them.😂😂😂
I make this pretty often, Osso Buco. The last time, I popped out the bone marrowz, and sliced them about 1/8 inch thick and just very lightly fried them, so they were just warmed up inside. That was heavenly!!!! The main reason is that bone marrow usually melts so much, that you lose most of it. Then I sealed the meats and I did two packages. I did 135DegF, medium rare, and pulled one after 24 hours. It ended up a bit tough but was tasty. I think for 24 hours, you need up around 150DegF like you guys did. I left the other package in for another 24 hours(48 total), and browned them more or less like you did, but in a pan. MMMMM, they were melt in the mouth good. I sorta figured they would be good because that's about how I do chuck shoulder roasts, which are like prime rib after 48 hours at 131 degF. In some ways, they are better than prime rib. The same tenderness, fork tender, and even better flavor, beefier. From a meat that I got for under 4 dollars per pound on special. The Beef shanks were like that cheap too.
You can wake me up for bone marrow!, toast, bit of salt and pepper, it's the best part of a shank! Or even the best part of any cut of beef!
Shanks for the video
Lamb or goat butter is the bestt!!! Oh man! Havent had veal shank or osso bucco as they say..but all i knownis that goats and lamb mannnn...its like diving straiggt into fresh made milky buttery goodness ..ohhh!!!
Wow, looking for a recipe for this and oh my how Guga and his channels have grown. Love it!!
I have been cooking with beef shank for 60 yrs. and it is one of my favorites; so much flavor. It was a real joy to watch such a talented meat cook try it for the firs time. Incidentally, you dudes are excellent communicators. Thanks
They're crazy. Bone marrow is awesome. Can't wait to try this.
They are... they would not try it until I said its better than picanha... 😂😂😂 They are spoiled... 😂😂😂😂😂😂
It _is_ better than picanha. When I cook for my family (which is all the time) they never get to have any bone marrow, it's all for me. Chef's spoils. :)
Well, the taste isn't really comparable to meat, but coocked enough, with coarse salt, it's delicious. But i'm not sur not putting salt to taste it is a good idea...
Anyway, the best is with a bone cut lenghtwise and grilled under a broiler. That's heaven.
I was thinking about to 2 versions for beef shank myself. One sous vide and one brazed. Broiler sounds good too.
We, here in Holland, use beef shank to make stock for soup. We simmer it in water overnight. When it's cooked we cut the meat and put vegetables in it. So it becomes a delecious vegetablessoup.
But the way you did it makes me drooling. It reallly lookes fantastic. :-)
BTW sorry for my bad english. I hope you'll understand what I meant to say.
I do the same in Costa Rica
@Robby Zanoniem Your English is practically perfect. You can probably speak and spell better than a lot of English people !!
Heeft uw reciept voor de schenkelsoep?
in Philippines we also do that, "Bulalo" it is called.
The Shanks are commonly done in stews but I always wanted to try them this way. The bone marrow tastes amazing with some green lemon juice and salt...AMAAAZING
Just ate my first attempt at Sous Vide after being inspired watching all these videos. I cooked 3 cuts of sirloin. It was great except for one noob mistake. DONT vacuum seal the seasoned meat until you are ready to throw them in the pot. Makes a huge difference.
I seasoned and vacuum sealed 2 of the cuts which I then had to put away in the fridge because my familys' plans changed all of a sudden. Next day, I vacuum sealed the last cut of meat and popped all the prepared bags in the pot to cook. The meat I had sealed the night before was good (slightly dry), but nothing beat the cut of meat I sealed 5 minutes before the cook. It was the most tender succulent piece of meat I have ever placed in my mouth and everything I had hoped to experience. My wife doesnt like medium rare, and she loved this. I can't wait to try other things. The onion/garlic/rosemary was our favourite flavour!
+Ash Place nice. Glad to hear. Doing more experiment this week which I believe you will enjoy it.
i love how short and to the point your intros are becoming "welcome back to sous vide everything guys. Today, beef shank. Lets do it"
+Josh Houpt awesome you notice. The last thing I was is waist your time. 👍 glad you liked it. Thanks for that. 👍👍👍
Salt pepper and flour with horseradish and add more onion it's basically the starting point for onion soup
I did this recipe as suggested with fresh thyme and onion. Only difference is I used 65 ℃ for 24 hours in my sous vide supreme, because the shanks were a bit taller. Mine came out very dry, firm and very well done with no redness to the meat whatsoever. Bought good quality meat from a whole sale meat supplier that mostly caters restaurants. I think I should have gone even lower in temperature to be honest. I prefer the normal italian way of preparing them usually referred to as "osso buco".
have you tried lower temps?
I have only cooked shank in the instant pot and i love it this way. I think I will start 2023 out with this recipe thank you I am going to use my sous vide machine a lot more this year!
Here in the philippines we make those beef shank into soup, it's called bulalo. If you guys want to try just search for the recipe. It's amazing!
I cook beef shark too,my recipe included brow ing the beef shanks in a little oil on top of stove then get a roasting pan out your shanks in the roasting top shanks with lipton onion soup it has all the flavor u need,fill roasting pan to cover shanks,let them cook until tender at 350 degree in oven,about a half an hour before u take it out the oven add chop medium celery, onions medium cut fresh carrots,also add a little worchestire sauce make sure toaster has top at all time,try this recipe u won't b disappointed.
Tapos kailangan well-done Kase di daw sila kumakain nang hilaw sasakit Yung tiyan😂😂
I love that you have spent so much time, and effort, on perfectly preparing an iconic cut of beef... and then eat it with plastic forks on paper plates - true 21st century cavemen!
I've seen beef shank and cross-cut short ribs just thrown on the grill without rhyme or reason-it may be brown, but tough as hell to bite and even tougher to get off the bone. This technique is on point.
And I bet you could use the same technique to generate the best beef broth ever for stews and soups. Obrigado for your great work.
Ossobuco or brown marrow is the best flavor of meat ever!
Take the femur of cow, cut in longitudinal direction and baked with garlic and salt... prepare any kind of steak, put the brown marrow on top and be happy, very happy!
This has quickly become one of my favorite channels. When I log on, and I see a new Sous Vide Everything video is up, that's always my first click. Thank you for creating such enjoyable and useful content!
Beef shank is great for soups, I use it all the time for that. It requires prolonged boiling to become tender enough. It makes the soup very tasty, and the bone marrow is delicious. I have never ever thought of using it as a steak.
It isn't dry because it has a LOT of collagen, and it converted to gelatin during the long cooking.
I just bought my first sous vide because of the channel. I didn't even know what sous vide was a week ago. As I write this, I have a ribeye steak cooking with salt, pepper, garlic, onion, and thyme. I can't wait! This channel is amazing! Keep up the good work! It's only a matter of time before you reach 100K subs!
+Josue Rodriguez awesome. 👍 let me know how it turns out.
Wow...for the win! This is one of the best steaks I have ever had. It is definitely the juiciest I've ever had. I'll definitely be trying a bunch of your recipes going forward.
I know you guys are all about the sous vide, but shanks are brilliant in a pressure cooker.
HAHA thought to myself "why didnt he try the bone marrow" then a few seconds later "i know i know u want me to try the bone marrow". I LOVE THIS CHANNEL. ABSOLUTELY LOVE IT!!
Beef shanks and oxtail are fantastic. Both are chock full of flavor.
I eat beef shanks frequently but 20 hours to wait to cook that delicious meat is crazy. Lol I would love to see you smoke it and reverse sear it on a grill. Delicious!! Thank you for the video. Keep them coming
You should do another video doing beef shank again
My grandmother used to make a bone marrow soup and spread. The bone marrow spread she made was a combination of the marrow, roasted garlic and salt. Both were fantastic.
Wow that sounds fantastic. 👍👍👍 I would love to do that. 👍👍👍 Grandmothers always ROCKS!!!!
Yes, they do...grandparents are the best.
I have made beef shank in the pressure cooker with barbecue sauce. I bet it would be even better using the sous vide method.
really nice to see this prep, never seen this way of prep, I use this type of meat in stews with other tougher beefs (French, Belgium & Dutchy style type) put it in a Dutch oven with beer or wine veggies and herbs for 6 hours after searing the meat first.
We used to pressure cook it for like an hour together with onions, salt and whole black pepper with water just covering the meat and bones. Then season later with green onions, green beans, cabbage and pechay. If it lacks flavor, we put one bouillon beef cube for a beefy taste.
I'm not sure why, but I really like the music you play when you are charring the food. Please keep it.
+David Aguirre thanks. Thats not changing
Been following you guys for years (because I like to Sous Vide and my wife is Brazilian).
I don't have much experience with Beef Shank, but it was all that's left at my Walmart from the winterpocalypse we're having here in Mississippi.
6 years ago your Shank was $3.83/lb, mine was $5.73/lb!
Anyways, looks great and will try 155F for 20 hours.
Dang seeing og guga in work is a real gem
the bone marrow prank at the end was awesome!
+paulmd2010 thanks glad you liked that. 👍👍👍
Have you tried oxtails yet? Oxtails in gravy over rice might work. They take me 4 hours to bake, but I've never done it in a sous vide.
The "MARROW" is amazing. It's puro sabor... Hey thanks for all your videos. - Marco
68° fo 20hs have u tried with a lower temp ? like 60 ?
Bought a beef hind quarter (beef shank) because it was so cheap! Found your video and thought I'd give it a try. Instead of the salt, pepper onion, garlic and Tyme, I used Zesty Italian salad dressing. I loved it, differently different.
Fantastic video my friend. Again you amaze me with these cooks. Keep up the great work!! Your channel is growing very nicely. I see you have 42,000 subs. WOW!!!!!
+Jspell thanks brother. I appreciate that very much. 👍👍👍
this channel makes me want want to cook things sous vide. if it is as good as you guys makes it look, it's sure to be worth it. also. are you guys gonna cook moose sous vide?
I can tell you that when it is not good Ninja does not hold back... when its bad its bad. But 99% its amazing. I would love to try moose but here in Miami it's impossible to get. I wish I could. Would love to try it.
In northern Mexico we call this cut Chamberete, the bone marrow we call it Tuétano. We typically eat this cut in stews and soups (caldo de res), probably other ways too. However, the bone marrow tastes amazing when baked and definitely on a an awesome corn tortilla with a bit of salt and salsa. Great video thanks!
+Karla wow that sounds great in a stew.
This really was awesome video. Keep them coming.
+csr11 thanks. I appreciate that
Do what you did but on both sides, and cook them for a super long time like 24 hrs and in another bag do wild mushrooms and pearl onions with butter garlic & herbs,, then save the juice of the chamber bag and add it to a sauce pan with a half part red wine, a couple splashes of Worcestershire, then simmer until its a sauce like consistency, add fresh herbs, sear the shanks, place your mushrooms in the middle of the plate, shank on top, then drizzle the sauce over it all. Then serve with a loaf of bread you rubbed with garlic and brushed with olive oil, give it a slight grill, bam beef shank ALA saucy mcsqueeze.
Roasted shank bones with the marrow about 2" long roasted in the oven is a delicacy. God's gift to the knowning served with bread butter and radishes. It is a explosion of flavor for the palate. Don't know about sous vide but in the oven awesome. The even make marrow spoons to get the marrow out of the bones. Ninja's puppy would love the shank bones to knaw on too.
You are even funny when you argue ... thanks for all these great entertaining videos
Great as always!!! 155F seems a little high for me.... I follow a very similar recipe but, no thyme and a small amount of olive oil. 142F for 24-30 hours. The marrow is so,so,so good!!! :)
I tried sous vide shanks about six years ago, thinking they might compare to medium-rare SV short ribs. I recall them being just OK, but I'm sure I did them lower and slower than you guys. I'll definitely have to try again, especially since yeah, they're cheap. Around here (Massachusetts) they also sell veal shanks for considerably more. This is what I associate with osso bucco. Keep it up!!
+Ken Weller that sounds interesting might add it to the list.
These cuts are actually the first cut of beef I bought because of guga foods. I got it cuz it was cheaper than other cuts and thought its okay to mess it up. I cooked it with garlic salt and pepper in a pan.
I finished it with garlic, butter and thyme. It was amazing!
I have some grass fed beef shanks. I'm going to try this. Great video guys. I'll try the bone marrow.
New sub. T-Roy Cooks sent me here. Bring it on! Troy cooks responsibly.
Awesome, welcome.... Thanks you so much for the support.... 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍 I will be cooking a RibEye for T-Roy soon.... 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍 love my brother T-Roy.
The marrow is the best part!!! Just keep in mind, marrow is like butter....creamy. True it does have a grainy texture if not paired with the bread of your choice. I'm a San Francisco sourdough gal all the way!
Usually, I prepare beef shank as osso bucco -- but have no idea as to how to incoporate my sous vide :-). PS. I simply love your videos :-D.
Very shocked at the results! I would have passed up on that cut of meat. Guess it's time to start exploring my butcher counter more! Thanks for another solid video!
+Darrell Anhel thanks. I was surprised myself
can you bring this topic back up! we need to see what you can do with beef shank in 2020 please!
Another great video and cut of beef to add to my grocery list! What are the tongs you used to lower the new large rack into the water bath? Thanks!
+Debi Hansen yes its a seam holder. I will post the link on the description tomorrow
Thank you! As I patiently wait for the information, I have been trying to search for it on my own, with no luck. What kind of seam does it hold?
So here's the thing with shank steaks: they're about the toughest meat on the animal, but the beefiest tasting, too. So I know this is Sous Vide Everything, but shank steaks are awesome if you braise them in wine. A good, dark red wine, in fact. Dredge in seasoned flour and sear in a very hot cast iron pan. Then, into a Dutch oven with the wine and some veggies. Last time, I did carrots, celery, onions and parsnips, along with garlic, pepper, rosemary, parsley and a bay leaf. Put it in a 325F oven for at least an hour and a half. The beefy goodness of the meat can stand up to the strong flavor of the sauce. And the marrow and all of the connective tissue in the meat melt away into the sauce, thickening it like a stew. You probably don't get many cold, rainy days down there, but autumn up here in New England is all about dishes like this!
Hello chaps. I have a question with regard to your searing. IN a previous video you tested the torches vs the searzall and concluded that the searzall was the way to go. However in later videos you still use a torch without the searzall attached as well as the searzall. Do you do that just for speed? How do you avoid torch taste?... Keep up the great work..
Yep, using both we get to finish them faster and eat them still hot. to avoid the torch taste we keep moving it briskly over the meat and keep it at a distance so the gas has no chance of getting in the meat.
SVE MauMau so I should ger two searzalls then. one for each hand!!!!
I love this, should do videos with inexpensive cuts of meat more often for us people who can't eat filet mignon every day :P
#SVEQandA what made you guys start uploading only sous vide videos? (very unique i love your videos)
+Karla Horan 👍
You should try lamb shank sous vide, i don't no how popular that cut it is in America but its very popular in Ireland you should put on your list man ,great video again👍🏾
+Craig Carney I will for sure. 👍
i get a good fast searing on them and then i cook them in tomato sauce (from canned tomatoes) for 4-5 hours. Not only you get an amazin flavour to your tomato sauce (wich i use with home made pasta) but you get those very tender shanks. For the marrow, i put them on bread and add salt....it's heaven
you did a really good job with those, i bet they would make a wonderful stew chopped up and served over rice with a gravy
+Southern Coastal Cooking ™ joe great minds think alike. I will do that real soon.
You guys are amazing. Amazing enough for me to post my first UA-cam comment. Keep it up!
Wow Thank you so much... Your comments is what motivates me. I wish I could hang around the comment section all day.. Thank you so much for commenting it really means alot to me. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Saludos desde Venezuela, I encourage you to try again the beef shank but instead of 20 hrs try for 26 to 30 hrs and season both sides with salt and pepper and add some butter and you'll see an incredible amount of difference in tenderness and flavour. try it and let me know if i'm wrong. Cuidense y sigan adelante.
Bought some beef shanks yesterday and cooking them tonight as I've never prepared them before.
My plan is to season and then pan sear them for a nice crust, and then into the oven for a slow-cook of a couple of hours to get it tender.
BTW, you are spot on with regard to bone marrow (w/ crusty bread). All that's missing is a nice Syrah (but your buddy probably wouldn't like that either).
Bro i love this channel, just found it a couple weeks ago and i love you and your boys relationship with each other and the banter. Keep it up :D
Thank you so much... I really appreciate that.👍👍👍👍👍 We are family here man, and with you in now the family just got a little bigger. 👍👍👍
I received my sous vide bath and lid today and, since Ninja said it's good, this would be a good thing to try it out with.
Awesome you are in for a treat... if I can give you any advice, cook something awesome, you will never forget the first cook... 👍👍👍 I would recommend the best steak you can find.
I've had the Joule for a few months now, but not the bath. I've been making do with whatever pan I can find to fit the meat and plastic wrap to seal it in. This will be so much more convenient for those long cooks!
Nice shanks! I love all your videos. Where in Miami can I buy Picanha ? Thanks
+Señor Deadpool thanks. 👍 look in google for los tanitos.
Beef shank is FANTASTIC. Congrats on getting over your intimidation. That marrow...
In Mexico I believe its called Chamberete, and it's mainly used for beef soup/broth (caldo de res) with vegetables as carrot, cabbage, etc
amazing video as always can you guys make Ox tail next by any chance
Thanks... I have a few videos that I am working on the editing. But I do have ox tail in my books and ninja keeps asking me for it every day. It will happen for sure.
In the philippines, beef shank was used to cook a certain dish called Bulalo. Bulalo is a soup dish that is served with potatoes and corn. The soup will taste incredibly good because of the bone marrow. In the philippines, eating the bone marrow was the best part of eating the dish. So i agree with you that bone marrow was amazing. Haha. By the way, i really like your channel. I've been watching your videos for 3 hours straight. Hahaha
What did you do between 2:20 and 2:23 ? They look more juicy/shiny. Do you just let the meat rest or did you add butter coating?
I need to know if I want to make it as good as yours :D
its funny that everyones asks me that. Let me try to explain. So I sear it outside, and when its over hot fire it gets dry out because all the moisture goes bye bye, so by the time we walk back inside it seems that the juices distribute more and the meat looks much more moist than when searing.
just like BBQ when the steak is under the coal it is try, let the steak rest after the grill and you will notice the juices will flow.
Sous Vide Everything thanks for explaining! :D
Can you guys do a review on the different sous vide machines you have been using or prefer?
+Anthony Diongzon I am working on the editing of that video.
Awesome video as usual!
I have an idea for a video, you should take several pieces of meat and then in the bag put a different hot pepper ,more or less strong ,to spice up the meat, then after you sear it, mix them up and play a game of spicy russian roulette with maumau and ninja xD
+TerrifyingBear your idea is ... Terrifying. I'm not a big fan of spicy. could be entertaining tho.. I might throw some ghost pepper on ninja steak one day lol.. hum.... ideas ideas....
+TerrifyingBear 😂🤣😂🤣😂🤣 I love the idea. Might do it one day just for fun. Maumau will kill me. 😂🤣😂🤣😂🤣🤣
I always order them from my butcher so he gets thicker cuts than usual. That way it stays juicier when searing it. Once again, I think your temperature is too high. I only use 138° F but I leave it in the water for at least 24 hours. Great video once again, but don't be scared of lower temperatures :D
Do they braise at 138f thou?
to high temp not enough time. try between 58ºC and 60º for 48 to 72 hours.
You guys have a really good dynamic. Love the videos, keep it up!
Thank you so much... I really appreciate the support. 👍👍👍
Normally I boil beef shank, it makes a mean broth like no other! It saps the juices out making the shank rather dryer but you can mix the broth while boiling with hot pepper paste and it is rich and can be made into a curry blend and herbs like anise star, cinnamon,etc.
I noticed the leftover juices after the water bath in most of the meat videos. Ever basted the meat with the juices after searing?
love your videos dude. gonna cook beef shanks soon. driving wife crazy with sous vide obsession. btw do you ever change up your music? i think the music when your searing should be much more dramatic! also i like how you try all sorts of different cuts of meat. experimenting with less expensive cuts, adding bacon and butter etc. your a Keto dieters dream! thank you again!
Humble beginnings man
We call this cut "Chambarete" in México. Nevera seen done it that way. Definitelty have to try
Pedro Camacho, since you are Mexican (I hope) and I now live in Cancun, can you answer some questions, please? 1. How do you call picanha here? Someone wrote that what Mexican people call picaña is something else. 2. Do you have any idea if it is possible to buy all this sous vide equipment here in Mexico? I know, I can bring it from USA, but custom duties are enormous!
Hey Guga, love the vids - they always leave me so hungry!! Have you tried doing everything thing you have done but put some plum jam on top as well. Reduce the jus with a little red wine for a fantastic gravy!!
I make osso buco with this cut. I braise it for like 5 hours at pretty low heat and if falls off the bone.
Also, I hope that you ate the marrow - it's awesome.
+Steve Wang watch the end of the video in the bonus. Its the best part.
Haha, that's awesome. I paused the video to write my comment.
How do you come up with the time in the water bath for the different meats-Reading sous vide charts they usually don't list long cooks
68° C seems a bit steep. It may be worth it to try 60-61° C for 48 hrs or more, and then see how this affects the juiciness. And you have got like a dozen of sous vide machines now, so you can compare the temperature regimes all the time.
Thanks for the video.
Do you's reuse the water in the container or change it out after each cook? I change mine out each time, but starting to think there is no need considering the sealed pouches prevent the water from dirtying. #SVEQandA
I noticed your using the Anova and one other sous vide lately and not the joule. any particular reason?
Yes, we're testing all of them, video comparison coming up soon.
The marrow is what makes a shank so good!
you should try doing different searing methods and see witch one taste best.....for example sear in grill , your torch, and on a pan
love the vids keep it up
These beef shanks can be done in many different ways. I have done them osso bucco style or with caramelized onions and mushrooms. If you do it with the mushrooms make sure you sear them off a bit to remove moisture before the sous vide because they can make it a bit too watery. I love a lot of strong mushroom flavor so I will use the baby bella or crimini mushrooms and cook them in a hot oven for 15-20 with a sprinkle of salt and pepper to remove moisture and condense the flavor.
I wish I had a helper around here or I would be doing my own videos. I am a one women show most of the time so it makes it too hard to cook and worry about the video.
I love these videos, they make my day!
Wow thanks... Your comments makes my day and it is why I do it. love interacting with you guys. I wish I had time to spend only on the comment section all day.... 👍👍👍 You guys are awesome. Thank you so much for your support. 👍👍👍👍👍👍👍👍👍
That was hilarious, great vid and props for getting them to try the marrow lol.
Thanks alex, always look forward to your comments Thanks for the support.
Love your sous vide setup. Great stuff!
+Gary Piazza thanks. 👍
Beef Shank in UK. Brown v. well and load in casserole. Set to braise for 3 hours with carrot, onion, celery, thyme, garlic, black pepper and a bay leaf using red wine and chicken stock. lea n perrins.(salt if you wish and are not hypertensive). Big, prepped baked spuds in oven. 115deg c .
Go to pub for 3 hours. Perfect on return bread for gravy soakup. standard student meal for 40 yrs....
+ThePigvincent wow that I have to try. 👍👍👍
hey whats up brother i was looking for ur video with the potatoes with cream cheese wanted to try n sous vide that will u put up ur video back up so i can know how long to cook potatoes
Liking the new music! Thanks for the new video!
+Zer0BurnX awesome glad to hear.
Quick question for you - that torch that uses infrared - what's it's real name. I've been searching on amazon and can't find it.
+kd1s searzall
Those looked AMAAAAZING. Keep up the great work guys.
Loved the video, I mention these about a week ago, so glad you did them. Can't wait to finally get my circulator to do some of these.
Thanks for the suggestion I really appreciate it. My video on the review is coming along really nice and I am working on the editing. Should come out as soon as I am done. 👍👍👍
This is literally my new favorite thing to watch
+Benjamin Schwarz thanks. I appreciate the support
That does it. I just asked my kids for a sous vide setup for my birthday. They already say my steaks are better than restaurant quality, but I gotta take it to the next level. I'm done being tortured by you guys. Sous vide is for me.
+zippymax1 awesome. 👍👍👍 you will love it.
Love the content. Love the flow and the genuine interaction of you three. The production value is awesome. My wife and I think your videos are better than the Food Network. Can't wait for the next clip. Sous Vide Everything !