Sous Vide: Beef Marrow Bones, 2020

Lipavi N15 polycarbonate racks–super convenient, durable, rust free. Serves 1-4 Level of difficulty 2.25 Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L lid. Procedure: Preheat your sous vide bath to 140 F/60 C. When the interval has elapsed, either proceed to finishing the dish OR conserve the marrow bones for future use. If your plan is to postpone service […]

Sous Vide: Beef Brisket in Four Parts–Part 4: The Aftermath, 2020

Above: Lipavi C20 container, N20 polycarbonate rack. Lipavi C20L lid. We originally started with a whole brisket, approximately 14 lbs/6 Kg. The point is to the left, the flat to the right. Be sure to visit the first three articles in this series, linked below: Part 1–the flat, Part 2–the point, and Part 3–the center cut. In this […]

Sous Vide: Beef Brisket in Four Parts–Part 3: Smoked Flat/Point Hybrid–2020

Above: Lipavi C20 container, N20 polycarbonate rack. Lipavi C20L lid. The whole brisket, approximately 14 lbs/6 Kg. The point is to the left, the flat to the right. Above: the 3 lb/1.5 Kg section closest to the flat. As the muscle continues to the right, the fat content slowly increases and the outer pectoral muscle comes […]

Sous Vide: Beef Brisket in Four Parts–Part 1: Sous-B-Q Flat Tip, 2020

Above: Lipavi C20 container, N20 polycarbonate rack. Lipavi C20L lid. Above: whole brisket, approximately 14 lbs/6 Kg. Below: a 3 lb/1.5 Kg section of the flat–very lean. Note the coarse grain–this is the toughest section of the brisket, and the lowest in moisture–a challenge even for experts. Serves 4-6 Level of difficulty: 2.75 Procedure: Preheat the […]