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Sous vide before freezing or freeze before sous vide?

allipalli | Mar 19, 201503:57 PM

I was just at the market, found an incredible price on beef shank and impulsively bought a few pieces. I'm not going to be able to get around to eating it for a month, though, because I promised to join a friend on a very restrictive diet for a month, starting tomorrow.

I've used this cut in the past by cooking it sous vide for 2-3 days, and then cutting it up to make a delicious soup. I plan to do this again.

Should I vacuum-seal it, freeze it, and then cook it sous vide in a month or vice versa?

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