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.
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Beef
43 recipes · Page 1 of 4
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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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 Vide: Beef Tendon "Chicharrones"--2020
A common ingredient in Asian cuisine, Dim Sum and Vietnamese "Pho," beef tendons are slowly becoming familiar to westerners.
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Sous Vide: Smoked Sirloin Cap, Skewered Peppers and Mushrooms
This recipe utilizes the same cut of beef as the recently popularized Brazilian Rodizio steak called "Picanha."
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The Three Brisketeers: Sous Vide+Hot Smoke=The Sous-B-Q™ Solution
This comparison study shows three ways to prepare a whole beef brisket by synergizing sous vide processing with "low and slow" smoking.
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Sous Vide: Advance Seared Beef Short Ribs
Pre-searing renders a small amount of surface fat and flavors the juices, which can then be used to create a lacquer for the …
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Sous Vide: Utilizing Beef Tenderloin--2020
Big box stores proved that people will butcher their own meat in order to take advantage of reduced pricing. Here's a way to …
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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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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: 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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