SLOW-COOKED BEEF (HOMESTEAD-STYLE)

Cut into pieces roughly 2×3 cm in size.

Add the spices and salt.

Transfer to a pouch, add a splash of water or broth.

Seal the pouch, removing all the air completely. Check the integrity of the seal.

Prepare the water bath: heat the water to a stable temperature of 85 °C. It is important to maintain this temperature throughout the entire process. Do not overload the container: the pouches should float freely (if using multiple) so the water circulates evenly around each one.

Submerge the meat pouch in the water and cook for exactly 4 hours at 90 °C.

Remove the pouch and immediately plunge it into ice water for 20–30 minutes. This abruptly stops the cooking process and helps form a firm jelly.

After chilling, place the pouch in the refrigerator for 4–6 hours (preferably overnight) for final structural stabilization. If you plan to serve immediately, the chilling stage can be skipped, though the jelly will be less dense.

Transfer to an oven-safe lidded dish, pour in enough broth to completely cover the meat pieces, and place in a preheated oven at 130 degrees for 3-4 hours.

Shred the meat along the grain using two forks. Cool completely and store, or serve immediately.