Beef – Page 7

Sous Vide Pastrami Hash, Saucy Poached Eggs

Shredded homemade pastrami without the overly familiar potato filler fulfills the urge to splurge at breakfast, brunch, or even après ski . Poached eggs are a necessity, and the addition of a special Hollandaise-like sauce complements the overall smoky spiciness.

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Smoky Studded Meatloaf with White Wine Espagnole Sauce and Roasted Corn

The combination of the rich depth of the meat loaf's flavor with corn and white wine belies the simplicity of the ingredients and procedure.

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Sous Vide: Marrow Studded Smoked Meat Loaf, the Supermodel

While traditional meat loaf is made even more enjoyable as a result of sous vide processing, this dish can be further upgraded to achieve a complex and vibrant flavor and texture profile.

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Sous Vide: Beef Brisket Point, Smoked

The tougher the cut, the greater the benefit of sous vide processing.
Adding natural smoke to the profile only makes it more appealing!

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Sous Vide: Herb Crusted Rib Eye with Grilled White Asparagus and Compressed Tomatoes

The delicate white asparagus and the mild sweetness of the tomatoes allow the herbs to step to the front of the flavor profile.

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Sous Vide: Beef Short Ribs, Variations: 2020

This hard working muscle was reluctant to render tender before sous vide. What was once a labor intensive effort now requires only patience.

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Sous Vide: Boneless Beef Short Ribs Stir Fry, Shiitake Ginger Glaze

Extremely flavorful but also very high in collagen, short ribs are the classic example of how sous vide can make perfection easier!

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Sous Vide: How to process multiple steaks to different degrees of doneness in a single bath

Cooks struggle to cook more than one or two steaks at the same time--much less to different temperatures. Sous vide is here for you!

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Sous Vide: Prime Rib au Jus

This is one of the most popular dishes in American restaurants.

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Sous Vide: Beef Brisket Rillettes

While shredded beef is a common ingredient in "Tex-Mex" cuisine, most ethnic repertoires include it in one form or another--even the French!

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Sous Vide: Preparing a Seasoned Beef Brisket for Sous Vide Processing, Salt Study Part 2: 140 F/60 C.

This model differs from Part One: A higher temperature is used, the fat is not removed, and seasoning is applied in advance.

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Sous Vide, 2021: Herb Crusted Short Ribs, Roasted Vegetables

This recipe has a cross-regional feel--thyme, rosemary and sage identify with a multitude of cultures but co-exist peacefully.

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