Lamb
Sous Vide: Oregon Lamb Shanks, 2021
Oregon lamb are quite large compared to those from Australia and New Zealand--one shank is large enough to feed 4...
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54 recipes · Page 1 of 5
Beef
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: 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: Australian Rack of Lamb, 2021
Almost all land and air dwelling proteins benefit from sous vide processing. Lamb is no exception.
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Sous Vide: Turkey Breast, 2020
Cooked turkey is more common in the market than raw. Most people don't know that almost all retail/deli turkey has been processed sous …
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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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