sous vide beef

Instead of baking a sous vide sirloin roast allows you to keep the entire roast the doneness you want.  For extra flavor you can apply a a rub or paste to the outside of the roast and quickly sear or broil it to form a nice crust.

Sous Vide Sirloin Roast Recipe

sirloin roast

garlic powder

paprika powder

ancho chile powder

thyme

rosemary

Brussels sprouts (900 grams)

garlic,

cherry tomatoes

yellow onions, sliced

white wine vinegar

lemon juice

thyme leaves

Tender and juicy, this Sous Vide Picanha is so flavorful and easy to make. You’ll love how you can cook your steak to the exact level of doneness with the sous vide, giving you to perfect picanha every time.

Sous Vide Picanha

picanha (culotte, top sirloin cap, rump cover)

salt

olive oil

limes

black pepper

Heat a sous vide water bath to 131F degrees for rare to medium rare (recommended for best results). Cook 134-140F degrees for medium, and 145F degrees for medium well.

Rub the picanha with olive oil and salt.

Place in a bag and use a vacuum sealer to remove all the air. You can also use the water displacement method with a ziplock freezer bag to remove the air (see post above for explanation).

Cook for 6 hours in the water bath.

Remove and immediately place in an ice bath for 5-10 minutes to stop the cooking.

Heat a cast iron skillet, griddle or grill over high heat until smoking.

Place the picanha on, fat side down, and sear for about 1-2 minutes (until fat is rendered and browned).

Flip and cook another 45-60 seconds to brown.

Remove, slice and serve with chimichurri sauce or the lime juice mixture.

Combine the salt, pepper and lime juice in a bowl. Adjust for flavor preference.

How to Make Lime Juice Dipping Sauce

Sous Vide London Broil with Dijon Soy Glaze is the perfect way to turn an inexpensive cut of beef into a tender and flavorful steak!

Sous Vide London Broil with Dijon Soy Glaze

London broil (top round or flank steak)

garlic

soy sauce

brown sugar

Dijon mustard

Worcestershire sauce

rice vinegar

Heat a sous vide water bath to 132F degrees.

Salt the London broil on each side (1 teaspoon per side) and let it sit for about 30-90 minutes at room temperature (see note).

Mix the remaining ingredients in a bowl to make the sauce.

Combine the beef and the sauce in a resealable or vacuum seal bag.

Use the &quot;wet&quot; function on the vacuum sealer to seal the bag, or use the water displacement method (above) if using a zip lock bag, to remove all the air.

Place the bag in the heated water bath and cook for 7 hours (add one hour if cooking from frozen).

Remove the bag and place it in an ice bath for 10 minutes.

Remove the beef from the bag and pat dry. Pour the drippings from the bag into a small saucepan.

Bring the sauce to a simmer and cook until its reduced, about 3-4 minutes (see note).

Heat a cast iron skillet or griddle over high heat until smoking and add the London broil.

Sear for about 1 minute per side. Remove, slice, and serve drizzled with the Dijon soy glaze.

Tender sous vide chuck roast medallions pair with a rich red wine and mushroom reduction for the perfect fancy dinner night dish.

Sous Vide Chuck Roast Medallions with Red Wine Mushroom Reduction Recipe

chuck roast

Salt, pepper and garlic powder

Fresh mushrooms, sliced

herbs (thyme, rosemary,

red wine

Purge from the vacuum bag

butter

flour

I love sous vide chuck steaks, but to offset their fattiness I pair them with lighter sides. This recipe uses sauteed asparagus, cherry tomatoes and shishito peppers to fill out the meal.

Sous Vide Chuck Steak with Asparagus and Shishito Peppers Recipe

chuck

onion powder

coriander

asparagus

shishito peppers

sage

Sea salt

French dip sandwiches are a classic deli food and they are very easy to make at home using sous vide top round roast for the sandwiches.

Sous Vide French Dip Sandwiches Recipe

roast

cloves

cinnamon

nutmeg

Pepper

hoagie rolls

Swiss cheese

Tender and juicy Sous Vide Chuck Roast recipe with a killer steak rub combo. You won&#39;t believe how incredibly tender and flavorful sous vide roast beef can be. 

Sous Vide Chuck Roast

Chuck Roast, Any Size ((*Note 1))

Better Than Bouillon, Beef Flavored ((*Note 2))

2-3 Tbsp Montreal Steak Seasoning ((*Note 3))

Rub Better Than Bouillon generously over the roast. The larger the roast, the more you&#39;ll need. Start with 1 Tbsp and move up from there.

Rub the roast with Montreal seasoning (or your preferred dry rub). The larger the roast, the more you&#39;ll need. Start with 1 Tbsp and move up from there.

Transfer the roast to your Sous Vide bag of choice.

SEASON THE CHUCK ROAST:

Pre-heat the water bath to your preferred doneness (*Note 4) using a sous vide immersion circulator.

Transfer the vacuum bag to the water bath and cook for 24 hours minimum up to 48 hours. (*Note 5)

Carefully remove the bag from the water bath with tongs. Remove the roast from the bag and pat dry.

COOK THE CHUCK ROAST:

Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it&#39;s scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 6)

Sear each side of the roast for 45 seconds.

Turn off the stove and transfer the roast to a cutting board. Slice against the grain. No resting necessary.

REVERSE SEAR:

Flank steak is a flavorful cuts of meat and cooked by sous vide tenderizes it into amazing. This sous vide beef and veggie stir fry is topped with a pea pesto what pops with flavor.

Sous Vide Beef and Vegetable Stir Fry Recipe

flank steak (450 to 900 grams)Snippet|meats_ingredient_really_like_beef

cumin

red onion, diced

shitake mushrooms (225 grams)

red bell pepper, diced

ginger

broccoli florets

water

honey

garlic, roughly chopped

Parmesan cheese

basil leaves

tarragon leaves

mint leaves, chopped

peas,

This sous vide roast beef is cooked slowly in a water bath, which results in juicy, tender meat that is evenly cooked from edge to edge.

Sous Vide Roast Beef

instant coffee

brandy

mustard powder

Sandwich buns ((optional))

swiss cheese ((optional))

onions ((optional))

Season the beef with salt and pepper and let it sit, uncovered, in the fridge overnight.

Heat a sous vide water bath to 133F degrees. 

Place the beef in a vacuum seal bag (or zip lock freezer bag if you are using the water displacement method) with the remaining ingredients and seal.

Cook in the sous vide water bath for 36 hours.

Remove and place in an ice bath for 10 minutes. 

Remove from bag and reserve the bag juice to use as an au jus.

Use a sharp knife to thinly slice the roast beef and serve on sandwiches or alone.

Sous vide ground beef comes out amazingly tender and juicy, whether you use lean beef or the more fatty beef (80/20).

Sous Vide Ground Beef

beef

Heat a sous vide water bath to 140°F.

Place the ground beef in a vacuum seal bag and break it up so it&#39;s laying in a single layer.

Seal it and cook it in the water bath for 1 1/2 hours.

Remove from bag and drain. Use in any dishes calling for ground beef.

Top 10 sous vide beef recipes from across the web

The most viewed sous vide beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Sous Vide Sirloin Roast Recipe

Sous Vide Picanha

Sous Vide London Broil with Dijon S...

Sous Vide Chuck Roast Medallions wi...

Sous Vide Chuck Steak with Asparagu...

Sous Vide French Dip Sandwiches Rec...

Sous Vide Chuck Roast

Sous Vide Beef and Vegetable Stir F...

Sous Vide Roast Beef

Sous Vide Ground Beef

Top 10 sous vide beef recipes from across the web

The most viewed sous vide beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Sirloin Roast Recipe

Sous Vide Picanha

Sous Vide London Broil with Dijon S...

Sous Vide Chuck Roast Medallions wi...

Sous Vide Chuck Steak with Asparagu...

Sous Vide French Dip Sandwiches Rec...

Sous Vide Chuck Roast

Sous Vide Beef and Vegetable Stir F...

Sous Vide Roast Beef

Sous Vide Ground Beef

The most viewed sous vide beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine