Sous vide at 60+ degree, it looks medium well but when u put it into your mouth you know it's not over cooked at all. So bloody soft and there's a bit of gooey texture as well from the rendered down fats and connective Tissue. The meat itself was incredible but paired with the super thick sauce, that's new territory. I believe it's spiced, or maybe the wine itself was so complex but wow this dish is a must try. Sauce was too strong on its own but with the meat, the sweetness goes superbly well