Tried a 72 hour short rib braise and it turned to mush

Honestly, I followed a recipe from a chef I respect that said to go low and slow for three days at 140F. I had it in a sous vide bath the whole time. When I pulled the bags, the meat just fell apart into a grainy paste, no texture at all. I lost about $120 worth of product. I think the connective tissue broke down way too much. Has anyone else pushed a braise this long and actually gotten a good result, or is there a better time and temp for that kind of cut?

2 comments

2 Comments

johnh829d ago

Feel your pain, that's a brutal way to lose good meat.

rowant669d ago

Yeah, I'm basically a raccoon with a kitchen now.