Meat Sous-Vide Recipes

Marinated pancetta with potatoes and shallots

Ingredients: 1 slab of pancetta, approximately 300 g 1 tbsp chilli powder 2 tbsp traditional mustard 1 tbsp oregano 1 tbsp pink pepper 1 sprig of […]

Read more

Iberian pork cheeks in a oyster and smoked shinkinbushi sauce

Smoked shinkinbushi Ingredients: 2 kg of large fresh hard mushrooms. Instructions: Thinly slice the mushrooms using a 2 mm thickness mandolin and dry for 48 hours […]

Read more

Pork chop with curried pineapple

Ingredients: 1 pork chop 1 tbs chillies 30 g lard Salt Instructions: First marinade the meat with the salt, chillies and lard. Then put it in […]

Read more

Cheddar cheese burger

Ingredients: 200 g minced beef 80 g chopped streaky bacon 1 egg yolk Salt Pepper 1 tbsp mustard 1 tbsp ketchup 1 hamburger bun 1 tomato […]

Read more

Rabbit casserole with leeks

Ingredients: One whole rabbit, chopped One dried chili, chopped 50 ml cider vingar 50 ml sherry 1 tbs paprika 3 garlic cloves Rosemary Bay leaf Thyme […]

Read more

Barbecued pork ribs

According to our chef Enrique Fleischmann, this is one of the most requested dishes by his restaurant staff because it is easy to prepare and tastes […]

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