Tag Archives: sous vide beef

Valentine’s Day Menu

Voulez-vous sous vide avec moi, ce soir? That’s the question of the night for those who want to whip up a romantic Valentine’s Day dinner on this day of love, as the SousVide Supreme  takes center stage as one of the hottest Valentine’s Day gifts for foodies. To help plan the perfect day, SousVide Supreme compiled the following sous vide Valentine’s Day menu including Rosemary Beef Rib Roast, Sage Carrots, Strawberries & Cream and a Raspberry-Infused Cocktail. GET THE WHOLE PACKAGE! Beef Rib Roast Serves 2 to 4 Ingredients: 1-2 pounds (0.45 kg to 0.91 kg) boneless beef rib roast 1 tablespoon … Read More

Boeuf Bourguignon

The holidays are over; you’ve probably spent a fortune, and right now January is looking bleak. Don’t despair, as your SousVide Supreme can save you time, and still allow you to eat gourmet restaurant quality food at home. January can be a hard time of the year and for many of us there is bitter cold weather this time of year that makes us crave sustaining and comforting food that’s delicious and nourishing. I’ve looked to the French for inspiration for this hearty Boeuf Bourguignon. When I’ve made Boeuf Bourguignon in the past, I followed the traditional method: stewing it for hours … Read More

Elegant Holiday Entertaining Made Easy

Looking for a holiday meal to impress? Want to serve something that your guests will rave over and remember? Sure you do! Hosts never tire of hearing guests gush, “This is the best meal I’ve ever eaten!” And that is precisely what will happen when you serve this mouthwatering Beef Tenderloin with Morel Cream and Morel Pomegranate Sauce. It is simplicity itself to turn out perfectly cooked meat without fail with the 4 Simple Steps of sous vide cooking, or as we like to call them, the 4 S’s: And because sous vide cooking is minimally hands on and largely hands off, it … Read More

Short Rib Tacos

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS ½ small green cabbage, shredded 2 carrots, peeled and julienned 4 green onions, thinly sliced 1 small handful, cilantro 3 tablespoons (45 ml) canola oil 2 to 4 pinches sea salt ¼ cup (40 g) sesame seeds, toasted (optional) 1 teaspoon (5 ml) ground cumin ½ teaspoon (2.5 ml) ground coriander ½ teaspoon (2.5 ml) ground smoked paprika 2 to 4 Madeline’s Sous Vide Short Ribs, meat flaked from bone and pulled apart 16 small-medium corn tortillas 1 cup (120 ml) sour cream 2 to 4 tablespoons (30 to … Read More

Madeline’s Sous Vide Short Ribs

…with leftovers for two more meals (for Madeline’s Short Rib Tacos and Short Rib Stew) Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 short ribs Sea salt Freshly ground black pepper 12 thyme sprigs 6 large garlic cloves, peeled and halved 1 cup (240 ml) dry red wine 1 recipe To Die For Potatoes a la Sous Vide or Boursin Mashed Potatoes for serving Optional Garnishes: arugula tossed with extra virgin olive oil and sea salt and sautéed mushrooms DIRECTIONS Fill and preheat the SousVide Supreme to 156F/69C. Season the short ribs with sea salt and freshly ground black pepper and put into cooking pouches in a … Read More

Short Rib Stew

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4-6 INGREDIENTS 2 tablespoons (30 ml) extra virgin olive oil 8 tablespoons (113.5 g) cold butter, divided 2 large onions, chopped 4 large cloves garlic, minced 1 quart (946 ml) beef stock 1-1/2 pounds (680 g) red or Yukon gold potatoes, cut into large chunks 3 large carrots, peeled and cut into large chunks 14.5 ounces (411 g) crushed stewed tomatoes 1 sprig fresh rosemary 6 sprigs fresh thyme 2 small bay leaves 1 cup (237 ml) cooking juice from Madeline’s Sous Vide Short Ribs 1 cup (237 ml) dry red … Read More

3-in-1 Sous Vide Short Ribs

Part 1: Weeknight Short Ribs We love short ribs!  They are versatile and can be eaten whole or flaked apart and folded into sauces, stuffed into crepes, tortillas, pasta or baked into puff pastry pot pies. Autumn is the time of year that I find myself braising most meals. Braising typically involves checking the simmering pot on the traditional stovetop or peeking into a hot oven and monitoring liquids…not any longer!  SousVide Supreme adds a fun new method of braising to the kitchen.  A method that frees up your time and allows you to walk away and forget about it … Read More

Slap Yo Daddy’s Sous Vide Beef Rendang

Courtesy of Harry Soo of Slap Yo’ Daddy BBQ Winner Fan Favorite, 2013 Summer BBQ Challenge Serves 4 INGREDIENTS For the stew beef 2 pounds (0.9 kg) stew beef (brisket works well) 1 tablespoon (15 ml) SYD (Slap Yo’ Daddy) Hot Rub or salt and pepper For the spice paste 5 tablespoons (60 g) finely minced lemon grass, white part only (discard any tough parts) 4 teaspoons (20 ml) peeled, chopped garlic 8 shallots, peeled and chopped 2 tablespoons (30ml) ground toasted coriander seed or coriander powder 2 tablespoons (30 ml) mild chili powder ½ cup (120 ml) canola oil, and more as … Read More

Moroccan Sirloin Steak

…with Fig Pistachio Butter and Sweet Potato Home Fries Courtesy of Melissa Jouwan (clothesmakethegirl.com) Serves 4 For the fries: 2 large sweet potatoes, peeled and cut into 1/2-inch (1.25 cm)cubes 1 medium onion, finely diced (about 1 cup) 1 ½ tablespoons (22.5 ml) coconut oil
(divided use) 1 teaspoon (5 ml) paprika 1/2 teaspoon (2.5 ml) chili powder 1/4 teaspoon (1.25 ml) salt 1/4 teaspoon (1.25 ml) ground black pepper 1 tablespoon (15 ml) minced fresh parsley leaves (about 1/4 cup fresh parsley) For the steak: 4 TX Bar Organics sirloin steaks 1 large clove garlic, peeled and cut into 4 … Read More

Michael Ruhlman’s BBQ Sous Vide Beef Short Ribs

Courtesy of Michael Ruhlman (www.ruhlman.com) INGREDIENTS 8 meaty beef short ribs (or however many you’re serving) Salt and pepper to taste Barbecue sauce of your choice   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Give the ribs a generous seasoning of salt and pepper Put them into a cooking pouch and vacuum seal them well . Submerge in the water oven and cook for 48 hours, give or take. If you are not going to finish them right away, submerge the pouch in an ice bath until thoroughly chilled, at least 20 minutes or more. To finish, remove … Read More

Brisket with Cannellini Puree and Sweet Beetroot Sous Vide

Courtesy of John Loydall – Food blog INGREDIENTS For the beef 1 (4 to 7 pound) brisket – buy more than you think you need – it makes amazing leftovers Salt and black pepper to taste For the sweet baked beetroot 4 beetroots, washed well, trimmed, peeled, and cut into quarters Juice of 1 orange 1/2 tablespoon (7.5 ml) balsamic vinegar 2 teaspoons (10 ml) brown sugar 1 tablespoon (15 ml) olive oil For the beef and mushroom Sauce 5 shallots, peeled and finely chopped 8 ounces (200 g) chestnut mushrooms, sliced 8 ounces (240 ml) red wine 20 ounces (1 British pint) beef … Read More

Easy Weeknight Chili Con Carne

Serves 4 This recipe is part of our “Weeknight Meals in Minutes” series. The staple ingredients can be prepared in advance, then used to create easy, delicious weeknight meals that are ready in minutes. STAPLE INGREDIENTS (previously prepared) 1 flank steak, cooked sous vide, thawed if frozen, diced to ½-inch ADDITIONAL INGREDIENTS 3 tablespoons (45 ml) rendered bacon fat or oil 1 small onion, peeled and diced 1 clove garlic, peeled and minced 2 tablespoons (30 ml) chili powder 1 tablespoon (15 ml) smoked paprika 1 tablespoon (15 ml) ground cumin 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 … Read More