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Sous-Vide Temperature & Time Guide for Meat Recipes
Meat Sous-Vide Recipes
Oxtail Ravioli
Ingredients: 1 kg (2.2 lbs) oxtail 150 ml (5 oz) red wine 70 g (5 oz) onion 50 g (75 oz) carrots 100 g (5 oz) tomato 1 clove Salt and pepper to taste 50 g (75 oz) […]
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Cured beef cheek and soaked apple toast
Ingredients: 3 pieces of beef cheek 75g brown sugar 30g salt 1 litre water 20g mustard seed 10g long pepper 10g garlic powder 10g nutmeg 10g […]
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Roast Beef with Glazed Squash
Ingredients: 1 kg (2.2 lbs) entrecôte 500 g (1 lb) butternut squash 30 g (1 oz) sugar cane honey 30 g (1 oz) butter 2 cloves garlic 10 g (0.35 oz) chili flakes Rosemary Peel of […]
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Duck breast a l’Orange
Ingredients: Approximately 600 g (1.3 lbs) duck breast 25 g (85 oz) Cointreau or orange liqueur 250 g (5 oz) orange juice 20 g (35 oz ) apple cider vinegar 50 g (75 oz) sugar 400 g (14 oz) duck fond […]
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Ham Consommé
Ingredients: 1,000g (2.2 lbs) jamón ibérico bone (ham bone) 150g (5.3 oz) onion 100g (3.5 oz) carrots 100g (3.5 oz) shallots 1.500g (1.6 qt) water 80g (2.8 oz) borage 15g (0.5 oz) sherry […]
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Rack of Lamb with Glazed Carrots
Ingredients: 400 g (14.1 oz) rack of lamb 200 g (7 oz) baby carrots 30 g (1 oz) ginger 50 g (1.8 oz) butter 1 sprig rosemary 1 clove garlic Salt Pepper Oil Preparation: […]
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