Beef
Sous-B-Q: Smoked Beef Top Round Roast
This hard working muscle was always difficult to tenderize without turning into shred. Sous vide eliminates the risks.
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Beef
83 recipes · Page 1 of 7
Beef
Sous Vide: Grindhouse Top Sirloin Steak
Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.
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Sous-B-Q: Beef Coulotte Roast
This hearty cut is a perfect candidate for minimal sous vide tenderization while retaining its rosy appearance of doneness.
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Sous-B-Q: Beef Chuck Roast, "Brisket Style"
Somewhat less unwieldy than its neighboring brisket, Sous-B-Q chuck roast rivals pitmasters' signature cut in characteristic.
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Sous Vide: Chuck Roast, "London Broil" Style
Thanks to sous vide, almost any roast from any cut of beef can be tenderized enough to be served as London Broil.
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Sous Vide: Dry Aged Prime Rib for One!
Only sous vide processing can create hotel quality "Prime Rib" for one person at a time!
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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.
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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.
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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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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: Double Cut Rib Eye Steak, Butterflied --2020
This novel presentation of the popular steak is festive yet simple.
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