Beef Recipes
83 recipes
Sous Vide: Pot-Au-Feu with Beef Shanks, Root Vegetables, Sofrito Broth
Shanks are tough, hard working muscles--sous vide processing makes tenderization predictable and measurable, insuring successful results.
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.
Sous-B-Q: Flat Iron London Broil, Long Branch Potatoes 2021
Flat iron steak is "tender," at least compared to the hard working muscles surrounding it. Sous vide bridges the gap.
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.
Sous Vide: Beef Cheeks, Braised
Arguably the strongest muscle on a steer/heifer, the cheeks get a lot of work as a result of the constant chewing habits of bovine cattle.
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.