Beef
Sous Vide: Bacon Wrapped Top Sirloin
Beef top sirloin requires more tenderization than premium cuts and sous vide is the best way to do it!
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94 recipes · Page 3 of 8
Beef Top Sirloin
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.
View recipeVegetables, Fruits and Starches
Sous Vide: Artichokes
Most people think of sous vide as being best applied to proteins, but starchy vegetables benefit greatly from sous vide processing.
View recipeBeef
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: 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: Smoked Corned Beef, Pastrami Style, 2020
Pastrami combines the dense flavor and texture of beef brisket with the complex and vibrant sensation of a host of spices.
View recipeRubs, Seasoning Blends and Crusts
Sous Vide: Herbs and Spices
Can utilizing sous vide methodology to introduce the flavors of herbs and spices bring precision and predictability to the artistry?
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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 …
View recipePork
Sous-B-Q: Smoked Pork Shoulder Steaks and Slices; Breakfast, Lunch, and Dinner
Many pitmasters proceed directly from the raw product to the pulled pork result. Sous vide spotlights stops along the way.
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Sous Vide: Blackened Rib Eye Steak (Entrecôte)
This hearty cut is popular in several different configurations, bone-in, boneless, as a roast or, in this case, as a single portion steak.
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Sous Vide: Pepper Seared Beef Tenderloin, Bearnaise Sauce, Galette Potatoes
The pepper crusted tenderloin, the creamy texture of Bearnaise sauce and the wafer crispness of Galette potatoes make this dish sublime.
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