Meat Sous-Vide Recipes

Chicken consommé

Ingredients 2 kg of chicken carcasses 500 g of leeks 3 garlic cloves 300 g of onions 300 g of carrots 50 g of oil Preparation […]

Read more

Korean beef ribs

Ingredients 2 kg of beef ribs 300 g of oyster sauce 50 g of garlic 40 g of sugar 15 g of ginger 8 g of […]

Read more

Cheddar and cooked ham stuffed chicken thigh

Ingredients 2 whole chicken thighs 200 g of cheddar 100 g of cooked ham Preparation Debone the chicken thighs. Season the thighs with salt and pepper […]

Read more

Asian-style pork belly with carrot salad

Ingredients 1 kg of pork belly in one piece 50 g of sriracha 20 g of palm honey 10 g of ground ginger 5 g of […]

Read more

Beef bourguignon

Ingredients: 500g of veal shank 1 onion 1 carrot 200g of veal stock 1 clove of garlic 30g of celery 50g of red wine 100g of […]

Read more

Stuffed arepas with reina pepiada

Ingredients: For the filling: 2 chicken breasts 50g of cilantro 2 avocados 10g of mayonnaise Juice of 1 lemon For the dough: 300ml of warm water […]

Read more
Sous-Vide Temperature & Time Guide for Meat Recipes
Looking for cooking temperatures & times?

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