Served with mashed potatoes, baby carrots & broccoli, the Sous-vide method preserved all the full flavours from braise seasoning. Result is essentially a shiny & caramelised exterior (that refuses to stay in focus hahaha okay nvm that's my fault 🙊), a meltingly tender collagen-rich protein that's a little pink on the inside with a spectacular texture further enhanced by the gravy.
P.S. Taste intelligence from @Cake.Cass because I'm allergic. But anyway guys, today is so blazing hot I can't even. It's like the end of the world now sigh.