I tried to google it to find out what it was, but found contradicting information. According to some source it is cross-cut strip steak, according to others cross-cut boneless short ribs. Because of the high amount of marbling I decided to cook the beef sous-vide at a temperature of 57C/135F.
The water needs to be at least 77C/170F, but boiling is also fine (and easier as you can tell without a thermometer that the water is hot enough). It is done as soon as the raw color has disappeared, 10 to 20 seconds.
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The fat curled up and shrunk a lot. Later I would discover that the connective tissue between the meat and the fat is too tough and not edible after 24 hours at 57C/135F, even though the meat is perfectly tender. So it seems that the fat cap is left on to keep the meat together (and to sell more weight), rather than for the flavor. You can also tell that the fat cap is not going to be used because the bife de tira is cut in such a way that if you slice it against the grain, there will be no fat cap in the slices.
Two years ago I read Modernist Bread and it changed the way I make bread. This high hydration bread is still the bread I bake for almost every dinner party. It has a great crust, wonderful flavor, and perfect texture.
Tira Okamoto (she/her) is a Masters of Resource Management (Planning) student at Simon Fraser University, located on the unceded traditional territories of the xmkwym, Skwxw7mesh, kikm, and Sllwta First Nations. As a multiracial, white-presenting settler new to the Vancouver area, she brings knowledge from her previous work on sea level rise resilience and equitable community engagement within the unceded traditional territories of the Ramaytush Ohlone peoples, also known as San Francisco, California.
Tira's research interests include equitable climate adaptation, sea level rise, decolonization, just transition, and the multiplicities within justice and accountability. In the Living with Water project, she will be examining equitable coastal adaptation planning in False Creek with the City of Vancouver.
The Pacific Institute for Climate Solutions (PICS) responds to the evolving complexities of climate change adaptation and mitigation needs by connecting experts in partnerships that pursue cutting edge research and implement solutions. PICS is hosted and led by the University of Victoria, in collaboration with the University of British Columbia, Simon Fraser University, and the University of Northern British Columbia. 152ee80cbc
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