Beef
Sous Vide: The Well Trimmed Beef Brisket, 2020
As sous vide's popularity grows, so does the number of traditional items that benefit from the technology.
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tenderness recipes
74 recipes · Page 3 of 7
Beef
Sous-B-Q: Beef Top Sirloin Center Cut Roast
London Broil" never had it so good! Sous vide processing makes this otherwise "chewy" cut perfect for this popular application.
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Sous Vide: Culotte/Picanha 2021
This sub-primal muscle attached to the beef top sirloin has a dense texture and hearty flavor.
View recipeVegetables, Fruits and Starches
Sous Vide: Corn on the Cob
Sous vide adds versatility and flexibility to the classic yellow vegetable.
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Sous Vide: Artichokes
Most people think of sous vide as being best applied to proteins, but starchy vegetables benefit greatly from sous vide processing.
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Sous Vide: Beef Pot Roast
The tougher the cut, the more eagerly we apply sous vide. Enter Beef Eye of Round--lean, devoid of marble and cost-effective.
View recipeLamb
Sous Vide: Oregon Rack of Lamb 2020
Oregon lamb is highly regarded for its quality and larger than the more common varieties imported from New Zealand and Australia.
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Sous Vide: Beef Flank Steak, London Broil Style
Many believe that this lean cut can be tenderized by marinating. Impossible to prove or disprove, sous vide renders the debate unnecessary.
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Sous Vide: Preparing a Whole Beef Brisket for Sous Vide Processing at 129 F/54 C.
No longer do we need to "cook it to death" when we embark on our journey to Beef Brisketville. Sous vide renders this …
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Sous Vide: Barbecue Beef Brisket Sandwich, Deli Style
Difficult to create without sous vide tenderization, this recipe utilizes sous vide brisket sliced thin and then grilled.
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Sous Vide: Stracotto; Italian Style Shredded Beef Brisket
Literally "overcooked," Stracotto is a florid term for pot roast. This model is enhanced by fennel and capers; rich, fragrant and piquant.
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Sous Vide: Corned Beef and Cabbage, 2021
When people say corned beef, the phrase "with cabbage" is almost always attached to it. If you don't like cabbage, you still have …
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