Beef
Sous Vide: Chateaubriand--Carved Beef Tenderloin
Big box stores have been offering whole beef tenderloins for a while. This saves money and gives the enthusiast options for sizing.
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tenderness recipes
74 recipes · Page 5 of 7
Lamb
Sous Vide: Boneless Leg of Australian Lamb, 2021
Leg of lamb benefits especially just as well from sous vide processing as your favorite roast or steak.
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Sous Vide: Salt and Pepper Baby Back Pork Ribs, 2021
Thousands of BBQ style recipes exist for this pitmaster's favorite. As it turns out, salt and pepper (and sous vide) create tasty results.
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Smoked Corned Beef Brisket Steaks (Pastrami Style)
This recipe starts with uncooked, (cured) corned beef, which can be purchased in most markets. After sous vide pasteurization for the appointed duration, …
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Sous Vide: Spicy Crispy Wings!
Avoiding the disappointing extremes between dried out meat and not quite done at the bone is made easy by sous vide processing.
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Sous Vide: Pan Seared Pork Chops
For the home cook, timing is frequently an obstacle. This recipe shows how sous vide can help you to avoid last minute scurrying.
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Sous Vide: Chuck Eye Chicken Fried Steak
This variation of a classic breaded veal cutlet was always plagued by the risk of toughness. Sous vide tenderization eliminates the threat.
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Sous-B-Q: Smoked Beef Top Round, Shredded
This recipe specifies beef "top round." With minor adjustments, it can be applied to any "tough" cut like brisket, bottom round, chuck, etc.
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Sous-B-Q: Smoked Pulled Pork and Then Some
Using sous vide to pre-pasteurize/preserve/tenderize the shoulder simplifies the smoking process.
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Sous Vide: Beef Tri-Tip en Croute--the Anti-Wellington
Sous vide gives smoker-challenged enthusiasts an alternative to waiting for invitation to the neighbors' back yard event.
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Sous Vide: Pork Spare Ribs, Star Anise Rub, Dark Side Butter
Anise, Ginger, Cinnamon, and Tamarind provide identity for this Asian/Tandoori influenced dish. An emulsified tamarind sauce westernizes!
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Sous Vide: Beef Skirt Steak, Bacon, Dark Side BBQ Sauce
Calling this specialty cut a "steak" presumes extremely thin slicing to overcome the inherent toughness. Fortunately, sous vide is able to meet the …
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