Meat Sous-Vide Recipes

Marinated tongue tacos

Ingredients for the tongue: 1 beef tongue 5g of oregano 5g of paprika 3g of cumin 50ml of vinegar 100 ml of mild olive oil Salt […]

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Flamenquines at a low temperature – Andalusian style

Ingredients: 2 eggs 100g of Iberian ham 30g of red wine One sprig of dill 80g of wheat flour One egg for beating 100g of breadcrumbs […]

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Glazed beef shank

Ingredients for the shank: 1kg of beef shank 500g of water 25g of salt 80g of butter Ingredients for the vegetables and the purée: 6 Brussel […]

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Quail salad (Quails pickled in semi-preserve)

Ingredients: 4 quails 100 ml of sherry vinegar 100 ml of white wine 200 ml of olive oil 2 bay leaves 2 garlic cloves 1 carrot […]

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Glazed beef ribs

Ingredients: Beef ribs about 3 kg approximately 50 g brown sugar 50 g maple syrup 50 g BBQ sauce 30 g dijon mustard 50 g bourbon […]

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Meat-filled Baos with pineapple and jalapeños

Baos (steamed dumplings) 90g of butter 360g of whole milk 15g of dried yeast 720g of strong flour 70g of sugar 10g of salt 4g yeast […]

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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