Pairs well with Wet-Aged Beef Experiment

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Wet-Aged Beef Experiment

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A wet-aging technique for beef that enhances tenderness without significantly altering the flavor. The beef is vacuum-sealed and refrigerated at 0-2°C for 15-20 days.

00:15:00 total

Serves 4

medium

Meat Main Course

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Ingredients

  1. beef cut - watch the video to see (vacuum-sealed, no air)

Instructions

  1. Prepare the beef cut: Select the beef cut and vacuum-seal it without air.
  2. Refrigerate: Place the vacuum-sealed beef in the refrigerator at a temperature between 0 and 2°C.
  3. Age the beef: Leave the beef to age in the refrigerator for 15 to 20 days.
  4. Finish and serve: After aging, cook the beef as desired and enjoy the enhanced tenderness.

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