Meat Sous-Vide Recipes

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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Chicken tacos with marinated jalapeños

Ingredients: 5 fresh jalapeño peppers 30 g carrots 8 g garlic 1 g of black pepper 1 g thyme 1 g oregano 3 g salt 60 […]

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Osso Buco alla milanese

Ingredients: 4 veal shin slices 1 onion 1 leek 2 carrots Salt Pepper 4 g paprika Flour 200 ml red wine 60 g tomato purée 20 […]

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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