Sous Vide pork tails

Sous Vide pork tails

Category: Meat dishes

Ingredients
Pork cartilage (tails)	500 g
Carrot	1 PC.
Onion	1 PC.
Soy sauce	3 tbsp. l.
Grape vinegar	2 tbsp. l.
Garlic	2 teeth
Sesame oil	2 tbsp. l.
Adjika	1 tsp
Hmeli-suneli	2 tsp
Chaman	1 tsp
Sugar	0.5 tsp
Powdered dry garlic	1 tsp
Salt	taste

Cooking method

• I belong to the category of people for whom pork cartilage is nicer than any of the most exquisite pastries. Therefore, having seen on sale "Cartilage (tails) pork smoked at home", I immediately bought them. But even with my love for cartilage, the product turned out to be useless - very tough and absolutely insipid. And this is how I brought it "to mind" in the CASO SousVide center.
• Cut the onions and carrots into strips, stew in vegetable oil, at the end add garlic chopped with plastics, remove from heat and mix with all the rest, liquid and dry marinade components.
• 
• Fold the tails with the marinade in bags and vacuum.
• 
• Ponytails were sewn for 5 hours at a temperature of 63.5^about... It turned out delicious.

Cooking program:

CASO SousVide Center SV 1000

Larochka, thanks for the gorgeous idea of ​​reviving unsuccessfully cooked meat. In such cases, I simply twisted it in a meat grinder and attached it to casseroles. But yours is much more interesting.

Galyun, there is nothing to twist - there is almost no meat, bones inside. Thanks for stopping by, girlfriend!

Laris, will it take longer to sew beef? There will be more meat there. And the bones are thicker.

But beef is usually sold without skin, and these skin - how thick and tough! Or is it such a party that I came across ... I should also try beef.

There would be such store-bought failures in pea soup
And we have not sold pork tails for a hundred years, and before that they had not sold them for a hundred years either, in the late 90s one peasant began to make pig sausages (there were good sausages-sausages-wieners), so he had production waste in his store - tails, Larissa, you would like it - solid cartilage and a thin skin, ears-legs are the same.

Beef tails - the upper half with meat, the lower half, count cartilage and veins, meat from the tails, of course, is very tasty, like any working muscles, but ...
if only to divide the tail: the top is as if for the sake of meat, but the waste is large - the vertebrae are large, and the bottom for soup, jellied meat or not a small dog to please - delicious for them incredible, cartilage, veins

to please the dog - delicious for them incredible, cartilage, veins

No, dog pork to give nizya, it is contraindicated for them. Yes, and figs I would give this yummy dog!

I would also cook a pea spik.
We sell raw pork tails. Right now they are in the refrigerator, I wanted to cook. Maybe try to see them as well? A good idea. Probably marinate with a drop of liquid smoke and 65 degrees for 5-6 hours. If something goes wrong, they will go for a burrow soup.

give pork to dogs

I wrote about beef tails
sometimes my Aerdelyusha and Rottvik had happiness - a beef tail, a thick edge in our soup, and the ends of them - pleasure, grunting, panting, each on his own rug, yummy