Tag Archives: sous vide beef

Easy Weeknight Beef Stew

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 pouch cooked flank steak 1 pouch cooked potatoes 1 pouch cooked carrots ADDITIONAL INGREDIENTS 2 tablespoons (30 ml) olive oil 1 clove garlic, peeled and minced 1 small yellow onion, peeled and sliced 1 bay leaf 2 tablespoons (30 ml) flour 1 quart (0.9 liters) beef broth 1 cup (128 g) frozen green peas 1 cup (128 g) frozen corn kernels … Read More

Sharone’s Short Rib Sliders

Courtesy of Master Chef’s Sharone Hakman (SharonHakman.com) Serves 12 INGREDIENTS For the beef short ribs 12 to 14 beef short ribs (about 2 ½ pounds/ 1 kg) salt and freshly ground black pepper to taste 1 ½ cup (360 ml) commercially prepared barbecue sauce (Hak’s if you have it!) 4 tablespoons (57g) butter 12 Slider buns or Hawaiian rolls, split Slider Slaw (recipe follows)  For Slider Slaw 1 tablespoon (15 ml) cider vinegar 3 tablespoons (45 ml) prepared mayonnaise 2 teaspoons (10 ml) sugar 1 lemon, juice only salt and pepper to taste 2 cups shredded cabbage or cabbage slaw … Read More

Vivian’s Eye Round Steak Sous Vide

With Fingerling Potatoes, Escarole, and Radicchio Courtesy of Vivian Peterson of V Top Secret Chef Serves 3  INGREDIENTS 3 (4 to 6 ounce / 114 to 170 g ) eye of round steaks 1/2 teaspoon (2.5 ml) truffle salt 1/2 teaspoon (2.5 ml) ground black pepper 1/2 teaspoon (2.5 ml) whole peppercorns 4 teaspoons (22.5 ml) butter, divided use 1 pound (456 g) fingerling potatoes, quartered 1 tablespoon (15 ml) high smoke point oil (vegetable, grapeseed, lard, ghee) 1 head radicchio, washed and coarsely chopped 1 head of escarole, washed and coarsely chopped 1-2 Meyer lemons, for zest and juice … Read More

Tuscan Rib Eye Steak

With Bacon Potatoes & Balsamic Onions Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 4 Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. INGREDIENTS For the potatoes 1/4 cup (60 ml) rendered bacon fat 4 sprigs thyme kosher salt as needed to season 3/4 pound (12 ounces/135g) fingerling potatoes, washed For the onions 1 teaspoon (5 ml) honey 1 teaspoon (5 ml) orange zest 1/4 cup (60 ml) balsamic vinegar 1 teaspoon (5 ml) kosher salt 2/3 cup (5 ounces/87g) sliced red onions For the steaks 4 tablespoons (60 ml) extra virgin olive oil … Read More

Basic Short Ribs

Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 6 INGREDIENTS For the beef short ribs 6 (7-ounce/200 g) beef short ribs 2 tablespoons (30 ml) kosher salt 1 teaspoon (5 ml) ground black pepper 1 recipe Parsley Salad (recipe follows) for garnish For the parsley salad 24 parsley leaves 2 tablespoons (30 ml) freshly grated horseradish 1 teaspoon (5 ml) white truffle oil 1 teaspoon (5 ml) fresh lemon juice 1 teaspoon (5 ml) kosher salt   INSTRUCTIONS For the beef short ribs Fill and preheat the SousVide Supreme to 156F/69C. Trim the short ribs of silver skin and excess … Read More

Sous Vide Ribeye Steak

From Episode 8 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 Serve with Sous Vide Veggies INGREDIENTS 2 (8 ounce/240 g each) ribeye steaks salt and pepper to taste 2 sprigs rosemary 2 sprigs thyme 2 tablespoons (30 ml) butter 6 whole garlic cloves, peeled 1 teaspoon (5 ml) olive oil for searing   INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred degree of doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well) Lightly season the steaks with salt and pepper and put them each into a small (quart/0.9 liter) vacuum pouch. … Read More

Sous Vide Steak

From Episode 2 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 (8 ounces/240 g each) top sirloin steaks salt and pepper to taste 6 garlic cloves, peeled 2 sprigs rosemary 2 sprigs thyme 2 tablespoons butter   INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred degree of doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well) Season the steaks lightly on either side with salt and pepper and put each into a small (quart/0.9 liter) cooking pouch. Add half the garlic, herbs, and butter to each pouch and vacuum seal. Submerge in the water … Read More

Corned Beef and Cabbage

In the spirit of St. Patrick’s Day, try out this festive new sous vide recipe for corned beef and cabbage. This recipe is from our SousVide Supreme One Pot cookbook. Time: 48 Hours Serves: 6 to 8 INGREDIENTS 4 pounds (1.81 kg) of corned beef 6 slices of bacon, cut into ½ inch (1.3 cm) strips 1 head of cabbage, cut into 1-inch (3 cm) strips 2 cups (470 ml) chicken stock 1/2 cup (120 ml) champagne vinegar INSTRUCTIONS Pre-heat the water oven to 134ºF/56ºC. Put the corned beef into a cooking pouch and vacuum/seal. Submerge the pouch in the water oven and cook for 48 hours … Read More

Porcini Encrusted Braised Short Ribs with Golden Beets and Pearl Onions

Recipe courtesy of Sharone Hakman Time: 48 Hours Temperature: 134F / 56C Serves: 8-10 INGREDIENTS 1 pound (0.45 kg) of trimmed boneless beef short ribs 2 packages (1 ounce/ 30 g each) dried porcini mushrooms 4 whole garlic cloves 1/8 cup (125 ml) decent cabernet sauvignon 1 package (about 3/4 ounce/ 22.5g) fresh thyme, leaves stripped and minced 4 tablespoons (60 g) cold butter, diced into cubes 2 -3 golden beets, well-scrubbed, trimmed, and thinly sliced Juice of 1 lemon 1 pound (0.45) red pearl onions peeled and cut in half 4 tablespoons (60 ml) extra virgin olive oil Fresh cracked pepper Kosher … Read More

Filet Mignon with Red Wine Marmalade

Serves 4   INGREDIENTS 4 pieces filet mignon (approximately 2-inches/5 cm thick) 2 teaspoons (10 ml) garlic powder 2 teaspoons (10 ml) onion powder Salt Pepper 1/2  cup (96 g) sugar 1 bottle (750 ml) red zinfandel 1 small red onion, peeled and iced   INSTRUCTIONS Fill and preheat the SousVide Supreme to desired serving temperature: 120F/48F for rare; 134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.) In a sauce pan, reduce a bottle of red zinfandel with the sugar and the onion until it reaches a thick syrupy consistency.  Set aside. Sprinkle the steak with garlic powder, onion … Read More

Triple Threat Meatloaf Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 to 6 INGREDIENTS 2 tablespoons (30 ml) olive oil ½ medium yellow onion, peeled and diced ¼ yellow bell pepper, seeded and diced ¼ green bell pepper, seeded and diced ¼ red bell pepper, seeded and diced 2 large eggs ¼ cup (60 ml) heavy cream 1 tablespoon (15 ml) Worcestershire sauce 1 teaspoon (5 ml) sea salt ½ teaspoon (2.5 ml) ground black pepper ½ teaspoon (2.5 ml) paprika ¼ teaspoon (1.25 ml) garlic powder Dash cayenne powder (Optional) ½ pound … Read More