Beef
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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Beef
83 recipes · Page 2 of 7
Beef
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-B-Q: Boneless Beef Short Ribs
Boneless short ribs have become more common in markets. Deceptively cut into steak-like strips, this tough cut NEEDS sous vide.
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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 3: Smoked Flat/Point Hybrid--2020
As the brisket proceeds from the the "flat" towards the "point," we see the muscle group's characteristics slowly change.
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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: Beef Brisket in Four Parts--Part 1: Sous-B-Q Flat Tip, 2020
This recipe focuses specifically on the section of the brisket that is highest in collagen and lowest in moisture.
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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.
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Sous vide: Rib Eye Steaks for 4 or MORE--Option #1, Immediate Service--2020
Serving sous vide steaks at your next party? Or do you just happen to be in possession of a large piece? Try this!
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Sous vide: Rib Eye Steaks for 4 and MORE--Option #2, Deferred Service--2020
This technique offers the option of serving perfectly cooked steaks at a moment's notice--today, tomorrow, or two weeks from now.
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Sous-B-Q: Beef Strip Loin Roast, "Nerve End"--2020
While derived from an inherently tender primal cut, the New York nerve/vein end is extremely gristly and requires special treatment.
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Sous Vide: New York Steak/Striploin--2020
Less familiar than the neighboring filet mignon and leaner than the popular rib eye steak, market forces make the strip loin a bargain.
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