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.
There’s nothing like beef!
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.
Sous Vide: Beef Chuck Roast “Steak”–2020
What was once relegated to the pot roast/stew heap can now achieve the color and texture of the high priced entrees.
Sous Vide: Prime Rib Bones (dem bones, back bones, beef bones, etc.)–2020
Beef ribs are becoming a more popular application of sous vide processing, with minimized shrinkage and unique results.
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."
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.
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 ribs.
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 avoid waste.
Sous Vide: Indoor BBQ Short Ribs.
I'm not sure if short ribs popularized sous vide or sous vide popularized short ribs. Does it matter?
Sous Vide: Bone-in Rib Eye Steak
The decline in popularity of steak has been predicted and even asserted in recent years. This offering belies all the trends.
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.
Sous Vide: Beef Tri-Tip as a Steak
Designed with simplicity in mind, this recipe can be useful to even the most experienced sous vide practitioners.