We found some good-looking beef shanks at the store. We had a beef-beet stock tucked away in the freezer. It seemed to be a good time to bring the two together. We thawed out the stock and put it in a vacuum bag with the shanks. We are cooking the shanks for 24 hours in the CVap at 57°C. When we are done, we should have an intense beet-flavored shank and shank-flavored borscht. The next steps will be influenced by the results.
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