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Chef John Placko’s 48-hour Sous Vide Beef Bavette with Parsley Gel Mash, Seared Asparagus and Spicy Crisp Onion Strings

May 3, 2013March 14, 2021 Alexa Clark 5 Comments asparagus, Bavette, Beef, Black Angus Fine Meats & Game, Canadian Beef, Chef John Placko, Chef's Recipe, Chefs, Chefs #LoveCDNBeef, Chefs Recipes, deep-fried, gelification, Modern Cusine, molecular gastronomy, Nella Cucina, Onion, Parsley, Potatoes, recipe, Sanagan's Meat Locker, Sous Vide, Sous Vide Supreme, West Gray

When Chef John Placko agreed to send in a recipe for Chefs #LoveCDNbeef I was eager to see what fun

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