Meat Sous-Vide Recipes

Glazed beef gizzard with sherry

Ingredients: 1 beef gizzard 200 ml of dark beef stock 50 ml of oloroso sherry 50 g of shallots Preparation: To prepare this glazed beef gizzard, […]

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Tacos de costillas adobadas

Marinated rib bites

Ingredients: 1 white pork rib 1 red onion 4 cloves of garlic 1 cinnamon stick 2 bay leaves 1 orange 50 g of Coca Cola 30 […]

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Beef ‘Birria’

Ingredients: 1 kg of stewing beef in large pieces 4 plum tomatoes 150 g of onion 5 cloves of garlic 5 g of peppercorns 3 g […]

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Chicken roll stuffed with sausage and cheese

Ingredients: 2 chicken breasts 200g of fresh sausages 1 bunch of wild asparagus 1 egg 10g of sherry 1 piece of cheddar cheese Flour Egg Mashed […]

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Veal shank with beer, honey and ginger

Ingredients: 1 veal shank 4 tablespoons of grated ginger 330ml of IPA beer 180g of honey Salt Pepper Preparation: First, salt the shank generously and leave […]

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Sous-vide pulled pork

Ingredients: 1 pork shoulder 50g of paprika 50g of brown sugar 35g of salt 4g of black pepper 24g of garlic powder 12g of oregano 4g […]

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Sous-Vide Temperature & Time Guide for Meat Recipes
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Sous-Vide Temperature & Time Guide for Meat Recipes

Ask our Chef Enrique Fleischmann
Have more questions about Sous-Vide Cooking?

Ask our Chef Enrique Fleischmann