Tag Archives: sous vide recipes

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

Deconstructed Buffalo Wings

Recipe kindly provided by Chef Phillip Foss of Foss Food Trucks, Chicago, IL. Time: 4 hours Temperature: 145F / 63C Serves: 6 INGREDIENTS 30 chicken wings drumette and wing tip removed 2 ounces all purpose flour heat-stable vegetable oil for frying 1 recipe Celery Emulsification (recipe follows) 1 recipe Blue Cheese Mousse (recipe follows) 3 ounces (45 ml) Frank’s Original Hot Cayenne Pepper Sauce (or your favorite hot pepper sauce) 3 ounces (85 g) cold unsalted butter 3 ounces (85 g) caramelized walnuts (recipe follows) 3 ounces (85 g) blue cheese (or Roquefort blue) ½ ounce (15 ml) lemon vinaigrette … Read More

Salmon with Lemon and Dill

Serves 2 INGREDIENTS 2 salmon fillets, 1-inch (2.5 cm) thick, skinned and pin bones removed 2 teaspoons (10 ml) good extra virgin olive oil 2 tablespoons (30 ml) fresh dill, chopped 1 ½  teaspoons (7.5 ml) Maldon sea salt (or Kosher salt) 2 tablespoons (30 ml) fresh lemon juice 2 wedges lemon for garnish Crème fraiche for garnish – optional   INSTRUCTIONS 1.    Fill and preheat SousVide Supreme to 126F/52C. 2.    Season the salmon with olive oil, dill and salt and put the fillets individually into small (quart/liter) cooking pouches; pour half the lemon juice into each pouch. 3.    Vacuum … Read More

Clover Club Cocktail & Raspberry Syrup

courtesy of Chef Brian McCracken and Chef Dana Tough of Tavern Law, Seattle, WA Here’s a recipe for a gorgeous retro ‘flip’ cocktail made using the SousVide Infused Raspberry Syrup (see recipe below), courtesy of the ingenious barkeeps at Tavern Law. It’s shaken, not stirred! (makes one cocktail) INGREDIENTS For the cocktail 1-1/2 ounces (45 ml) gin or vodka 1 ounce (30 ml) lemon juice 1/2 ounce (15 ml) raspberry syrup 1 egg white (or equivalent in pasteurized egg whites) 1/2 cup (a handful) cracked ice cubes For the infused raspberry syrup 2 pints (680 g) plump, fresh raspberries 4 … Read More

The Perfect Sous Vide Eggs Benedict

  For the eggs benedict: Time: 1 hourTemperature:  147F/64CServes  2 INGREDIENTS 4 large eggs 4 slices Canadian bacon (or ham) 4 English muffin halves Dash of paprika 2 sprigs parsley (optional for garnish) Hollandaise Sauce – (see recipe below, or our sous vide hollandaise recipe)  INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C. Drop the eggs, in their shells, directly into the water bath and cook 1 hour. Fifteen minutes before the eggs have finished cooking, put Canadian bacon slices into a small skillet on medium heat and brown slightly.  Remove, wrap in foil, and set aside to keep warm. Five minutes before … Read More

Leg of Lamb and Brussels Sprouts

Courtesy of Sharone Hakman (MasterChef tv star)   INGREDIENTS For the lamb 1 boneless leg of lamb 2 tablespoons (30 ml) extra virgin olive oil 5-7 garlic cloves, peeled Salt to taste Pepper to taste 4 sprigs fresh rosemary, finely chopped 2 teaspoons (10 g) smoked paprika 1 teaspoon (5 g) coriander For the buttered brussels sprouts 2 pounds (0.91 kg) Brussels’ sprouts, washed, trimmed, and halved 4 tablespoons (60 g) cold butter Salt Pepper 1 lemon, for juice   INSTRUCTIONS For the lamb Fill and pre-heat the SousVide Supreme to 131F/55C.  Season the leg of lamb with salt and … 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

Basic Flank Steak Sous Vide

Serves 4 Time 8 to 24 hours INGREDIENTS 1-1/2 pounds (0.7 kg) flank steak 1 packet SousVide Supreme Canadian Steak Rub (or your favorite steak rub or pepper to taste) coarse salt to taste INSTRUCTIONS Preheat the SousVide Supreme to desired serving temperature (134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.) Sprinkle salt and steak rub liberally on both sides of meat. Vacuum seal the meat in a large (gallon/3.8 liter) food-grade pouch. Cook in the preheated water bath for at least 8 hours or up to 24 hours.  When cooking time has elapsed, remove the pouch from the water … Read More

Deviled Eggs Sous Vide with Lox and Capers

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Makes 4 servings (multiplies easily) INGREDIENTS FOR THE HARD-BOILED EGGS 4 to 12 large eggs INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C Put up to 1 dozen eggs directly onto the bottom perforated grill of the water oven. Cook for 45 minutes to 1 hour. Remove eggs from the water oven, cool rapidly in cold water, and refrigerate until ready to use. INGREDIENTS FOR THE STUFFING  4 sous vide hard cooked eggs 2 ounces (60 g) smoked salmon lox or Nova … Read More

Florentine Scramble Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 1 tablespoon (15 ml) olive oil 2 tablespoons (30 g) diced onion 1 clove garlic, minced 4 or 5 large eggs ½ package (10 ounces//280 g) frozen chopped spinach, thawed ¼ teaspoon (1.25 ml) salt ¼ teaspoon (1.25 ml) black pepper dash freshly grated nutmeg (2 or 3 swipes across the grater) INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. Meanwhile, in a small skillet, heat the olive oil and sauté the onion and garlic until translucent. Let cool. … Read More

Stuffed Buffalo Burgers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 4 (Multiplies easily) INGREDIENTS 1 pound buffalo (or beef) 1 tablespoon soy sauce 1/2  teaspoon garlic powder ½ teaspoon ground black pepper 1 can (about 4 ounces) mild diced green chile 4 tablespoons shredded Mexican cheese blend   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 134F/56.5C for medium rare (140F/60C for medium or 150F for well done.) In a bowl, combine the meat, soy sauce, garlic powder and pepper and knead to mix thoroughly. Divide the mixture roughly into 4 equal portions, … Read More