Beef
Sous Vide: Grindhouse Top Sirloin Steak
Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.
View recipe
Skip to recipes
Good food.
THE LIPAVI KITCHEN
Good food.
Made with precision.
Discover a new favourite. Explore sous vide recipes,
techniques and ideas for whatever’s on the menu.
A little inspiration.
A lot of possibility.
YOUR SELECTION
Beef
67 recipes · Page 1 of 6
Beef
Sous Vide: STEAKS: Choosing, Preparing, Seasoning and Searing
Since filets, rib eyes and New York strips are inherently tender, sous vide preparation of these cuts is prompt and almost effortless.
View recipeBeef
Sous-B-Q: Smoked Beef Sirloin Tip
Sirloin tip is marketed as beef knuckle, ball tip, round tip, and even "London Broil" on occasion. It is inexpensive, lean, and tough.
View recipeBeef
Sous Vide: Beef Short Ribs, Flanken Cut
Thin sliced "Flanken" ribs are commonly quick grilled for Korean "Kalbi," but sous vide creates a product that is more moist and tender.
View recipeBeef
Sous Vide: The Beef Chuck Roast Makeover 2021
Sous vide transforms the texture of a steer's shoulder to that of a high priced steak. It can also preserve the unique "rare" …
View recipeBeef
Sous Vide: Beef Chuck Roast, Natural Pan Sauce 2021 and Forever After
Among the hardest working muscles on a steer/heifer, this collagen laden cut is no match for the tenderizing capabilities of sous vide.
View recipeBeef
Sous Vide: Double Cut Rib Eye Steak, Butterflied --2020
This novel presentation of the popular steak is festive yet simple.
View recipeBeef
Sous Vide: Pasteurized Steak Tartare--2020
Sous vide pasteurization adds a reassuring layer of safety to this exotic dish whose popularity dates back to the 19th century.
View recipeBeef
Sous Vide: Beef Marrow Bones, 2020
Whether people-watching on the Champs-Élysées or just enjoying a little time in front of the fireplace, this potent snack is unique!
View recipeBeef
Sous Vide: Beef Brisket in Four Parts--Part 4: The Aftermath, 2020
This article completes a 4 part series on sous vide beef brisket.
View recipeBeef
Sous Vide: Beef Brisket in Four Parts--Part 2: the Point End--2020
This recipe highlights the uniquely textured "front end" of the brisket, which is actually two muscles separated by a thick layer of fat.
View recipeBeef
Sous Vide: Elk Shanks "Osso Buco"--2020
Sous vide facilitates uniform tenderization of this extremely lean, tough cut from the largest member of the deer family.
View recipe