Beef
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.
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179 recipes · Page 2 of 15
Beef
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" …
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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.
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Sous Vide: Seared Butternut Squash Steak with Pt. Reyes Blue Cheese
Sous vide can be used to create unique and interesting effects with winter squash. Butternut squash is favored for its uniform shape.
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Sous Vide: Butternut Squash Diversified
While sous vide's suitability for protein is well established, the process also brings a surprising vibrancy to winter squash.
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Sous Vide: Double Cut Rib Eye Steak, Butterflied --2020
This novel presentation of the popular steak is festive yet simple.
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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.
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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!
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Sous Vide: Beef Brisket in Four Parts--Part 4: The Aftermath, 2020
This article completes a 4 part series on sous vide beef brisket.
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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.
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Sous Vide: Pan Seared Breast of Magret Duck (Moulard)--2020
Fat duck breasts are finally appearing in American restaurants. Most people are still unfamiliar and surprised to see pink flesh.
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Sous-B-Q: Center Cut Pork Loin Roast--2021
This cut benefits greatly from the moisture preserving characteristics of sous vide processing.
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