Category: Beef
All beef dishes cooked using sous vide, including steak, roasts, and burgers
Recipe: Sous Vide Shredded Beef
Shredded beef is a comfort food classic. To spice things up, we suggest going the traditiona cuban route with cumin, green chiles and bell pepper.
By Jack Lawson
Recipe: Sous Vide Pastrami
Pastrami is a deli classic that's hard to get right at home. Yet, by using a basic smoker and sous vide you can have this rich treat right at home.
By Jack Lawson
Recipe: Sous Vide Prime Rib
Prime rib one of the great jewels of cooking, made better through sous vide. A rich, red-wine sauce only heightens the magic of low and slow sous vide rib.
By Jack Lawson
Recipe: Sous Vide Chuck Roast
Chuck roasts are a low-cost kitchen staple that blossoms under sous vide. Sous vide leads to a melt-in-your-mouth roast that'll have seconds in high demand.
By Jack Lawson
Recipe: Sous Vide Brisket
Brisket is traditionally the domain of those with the yard-space, not to mention the time, to spare. Although there's nothing we can do about the latter sous vide is a great option for cooking brisket for those short on space.
By Jack Lawson
How to Make the Perfect Sous Vide Steak
Cooking steak with sous vide is more about the thickness of the meat than the fat content or cut. This means that regardless of whether you like rib-eye, porterhouse, flank or skirt your steak will turn out that perfect medium-rare every time.
By Jack Lawson
Teriyaki Beef Jerky Recipe
Teriyaki beef jerky. There’s hardly anything that’s more delicious, savory, and healthy (at least in our books). It’s without a doubt one of the most popular nutritious snacks and preparing it is pretty simple, now that food dehydrators are around. With these handy and affordable kitchen appliances, you can make a variety of healthy homemade snacks, and beef jerky is just one of them—and teriyaki beef jerky is a favorite of many. Lean and juicy beef strips, homemade teriyaki sauce, and a fusion of flavors, what's not to love!
By SousvideGuy
Dehydrating Ground Beef Recipe
Whether your grocery store had a ground beef deal that was too good to pass up or you’re looking for ideas on camping trip foods, you’ll want to save this recipe. By preserving ground beef in a food dehydrator, you’ll get so-called “hamburger rocks,” which can be stored in vacuum sealed bag for more than a year. Now ain't that something!
By SousvideGuy
How To Make Beef Jerky with a Dehydrator: Step by Step Guide
We all love beef jerky. It’s a fact. There’s a reason why every convenience store and gas station around our great country keeps a stockpile of the stuff in the “impulse buy” section. We all get that craving for beef jerky every now and then, but it can be tough to find the right jerky to live up to our dreams. If you’ve ever purchased a pack of low quality beef jerky, you’ll know just how disappointing that experience can be. So, why not cut out the middle man and start making your own beef jerky? It might sound like a needlessly difficult indulgence, but trust us. No one makes jerky quite like someone who cares enough to make it themselves.
Once your tongue gets it’s first taste of the mouthwatering flavour of homemade beef jerky, you’ll never go back to the store-bought stuff again. Beef jerky can be a true delicacy when done right. Sure, the idea of making your own beef jerky at home might seem a little intimidating at first. We get it. Most people live with the misapprehension that the process of drying meat is too complicated to be done at home. Well, maybe that was true years ago. But not anymore!
Thankfully, making delicious and addictive beef jerky at home can be a breeze if you have a quality food dehydrator at your disposal. This nifty kitchen gadget has many useful applications, and drying meat is just one of them. So, if the time has come for you to leave behind disappointing gas station beef jerky in favour of beautiful homemade jerky, keep on reading! You’ll discover everything that you need to know about make incredible beef jerky at home with a food dehydrator with our simple step-by-step guide.
By SousvideGuy
Sous Vide Beef Short Ribs
Beef short ribs have the largest array of possible textures and flavor profiles out of any meat cooked sous vide. A 72 hour cook at 130F delivers a texture you've never experienced before, while 24 hours at 165F delivers a traditional yet juicy texture. This is absolutely one of the most transformational uses of sous vide.