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6 Sous Vide Beef Recipes for Steaks, Burgers, Brisket, and Beyond
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Iberico Cabecero (pork neck), 6 hours at 59 degrees! Verdict: Amazing flavour and the fat rendered beautifully and it maintained it's juiciness, could've possibly benefited from 1 or 2 hours more for
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how to make tender braised beef neck bones - Food Fidelity
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