Recipe for teres major sous vide
Teres Major is an American cut that is somewhat unknown in Denmark. As the meat is located around the shoulder, it is one of the muscles the cattle use very little, making the meat incredibly tender. We use the sous vide cooking method to ensure that this thin and fine cut achieves the right tenderness and color throughout.
It is reminiscent of tenderloin and the price is about 40-50% of what tenderloin costs.
Read much more here about teres major sous vide.
Ingredients
- 2 pcs. Teres Major
- Spices Salt and pepper
- 5 gram Butter
- 14 gram Oil
Instructions
- Season the meat with a pinch of salt and pepper.
- Vacuum-seal the meat and cook it sous vide/water bath at 54 degrees Celsius (129 degrees Fahrenheit) for 2 hours.
- Remove the meat from the water bath and pat it dry.
- Heat a pan over high heat and when it’s hot, add the oil and meat.
- Then add the butter and sear the meat for 15-20 seconds on each side.
- The meat is ready to serve.