Truncated beef on tacos
21. August 2014
To supply complete information, I have to add the beef to tacos. The procedure is almost the same as for calf, but there are minor differences in procedure. In addition, there are photos. Also, I attach lines to a homemade tortilla that's really easy, tomato salsa and chopped veal to tacos to get everything right at hand.
What is your video , how it looks and where do you get it?
4
porce
Postup
1a.
Preheat the water bath at 83 ° C. The temperature is higher than normal meat processing because it is necessary to dissolve the collagen that has these pieces of meat to a greater or lesser extent but ensures a very pleasant juicy and greasy consistency.
Wash the beef, dry it, chop it into a few thicker slices, and mix all remaining ingredients into the sachets for that purpose. Dive into the preheated bath for 16-20 hours.
Wash the beef, dry it, chop it into a few thicker slices, and mix all remaining ingredients into the sachets for that purpose. Dive into the preheated bath for 16-20 hours.
2a.
Remove meat from the vacuum after the time has elapsed. Put the remaining juice along with onions and apples in a pot and reduce to 1/2 - 1/3. Fry the meat with a fork and mix again with the reduction.
1b.
For traditional meat, cut into a pair of thicker cuts, boil it and sharpen it from all sides with hot oil so that the meat is drawn all over the surface. Ideal is to use a central cast iron pot with a lid, or another thick-walled pot with lid. Add the shallots, garlic, apples, meat and pour approximately 250 ml of warm water into the pot. Put the meat slowly into soft soak until it starts to fall apart. Continue to check and, if necessary, add water. Put the finished meat with a fork and return it to the sauce in the pot.
