Beef shin in multicooker

 

sous vide setting at 86 C 

Time to cook 4.5 hours (beef retains some bounce although tendons are softened/jelly)

1.5 onions - sliced thinly lengthwise.  lightly saute and then simmer with a bit of water till water dries off.  add red wine and simmer down.  put onions into multicooker

3 medium carrots - cut into chunks.  again lightly simmer in water and add beef stock and salt (0.5% weight of beef).   add to multicooker

prepare beef shin into mini steak size and put in with onions and carrots

make a roux with 2 teaspoons of flour, butter, and add hot water to the paste.  once a smooth consistency is achieved, start to add the beef stock to the roux

then mix the roux back into the multicooker and serve