Sous Vide Beef Stock
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You may not want to leave your oven on all day while you're out at work, but you certainly can leave your Anova Sous Vide on for 12-24 hours. This stock combines veggies with beef bones for a multi-dimensional recipe.
Pro-level cooking techniques made simple.
Ingredients for 2
600g beef bones
3 cups (709 mL) of water
1 celery stick, chopped
1 carrot, chopped
1 white onion, chopped
Put all of the ingredients onto a bag, fold over the top of the bag a couple of times and then clip it to the edge of your pot - cook sous vide for 12 hours at 90C.
Transfer the contents of the bag into a pot, bring to the boil and boil for 10 minutes or until reduced by one third, then strain.