The delightful and delicious teres major cut prepared sous vide.
Recipe for teres major
The delightful and delicious teres major cut prepared sous vide.
The meat is gourmet salted (8-10 g per kilo) for 6-8 hours.
Vacuum-packed with pepper and optionally other spices.
Cooked sous vide at 55 degrees for 2-2.5 hours.
Read much more here about teres major sous vide.
Servings: people
Teres Major
The delightful and delicious teres major cut prepared sous vide.
Ingredients
- 400 gram Teres Major Each piece weighs between 200 and 300 grams
- 4 gram Salt
Instructions
- Gourmet salt the meat for 6-8 hours and then vacuum pack it with spices
- In the sous vide for 2.5 hours at 55 degrees Celsius (131 degrees Fahrenheit).
- Unpack, pat dry, and brown briefly over high heat.
- If you want to freeze for later use:
- Cool quickly (ice water) and freeze. When you want to use it, place in the sous vide at 55 degrees Celsius (131 degrees Fahrenheit) for 30 minutes before browning.
- Reduce the juice from the bag with cream.
Notes
We made this for 28 people, and it went well. There were 4 frying pans in use 🙂