Beef is the nation’s favourite for a classic Sunday roast but did you know that it also tastes fantastic (even better than fantastic) when cooked sous vide? Use your sous vide machine to create perfectly cooked beef that will guarantee happy diners.
A lot of our beef recipes are very adaptable meaning you can get creative with different ingredients and flavours. We’ve selected three of our favourite recipes to show you but for our complete selection of beef recipes please click here.
SOUS VIDE T-BONE VEAL STEAK WITH ROASTED MUSHROOMS, BACON AND ONION JAM
If you’re looking to create a dish with real wow factor then take a look at this fantastic T-Bone steak recipe. This luxury cut of meat makes an amazing melt in the mouth steak that tastes sensational with the onion jam.
Relatively simple to make, this meat takes just 1 1/2 hours to cook sous vide and is extremely versatile. If you’re not keen on onion jam, simply serve it alongside your sauce of choice. Choose your favourite side dish (we have a great selection) and enjoy your steak exactly how you like it!
CUMIN & PEPPER AND SWEET & SOUR PUMPKIN
With autumn just around the corner this tasty beef stew recipe is worth book-marking for those cold, dark nights. This dish will go down just as well at a dinner party as it would with the family for a mid-week meal, and that’s because it tastes amazing! Yes, it may take a while to cook sous vide but we all know that slow cooked beef is well worth the wait.
This dish works well with all kinds of flavours, our chef suggests adding Chinese black bean sauce to the vacuum bag but if you try something different, let us know, we’d love to hear how you make this dish your own.
BRAISED BLADE OF BEEF WITH RED WINE SHALLOTS, CREAMED SPINACH AND MASH
This cut of beef lends itself beautifully to sous vide cooking. If you decide to create this recipe we promise that you will not be disappointed with the results. Served alongside creamy mash, comfort food meets fine dining in this tasty family favourite recipe.
This is another dish that works well with all sorts of flavours. We like it with stout but why not experiment with your favourite flavours.
SOUS VIDE RIB OF BEEF WITH HERB INFUSED CELERIAC AND FOREST MUSHROOM SAUCE
Gather your friends and family and turn your next Sunday dinner into an occasion with this fantasic rib of beef! The slow cooked beef tastes amazing alongside the celeriac but if you prefer, you can substitute the celeriac with onion and this works just as well.
Trust us, this is what Sundays (or any other day for that matter) were made for!
ROASTED BAVETTE OF BEEF WITH SAUTEED WILD MUSHROOMS, PARSLEY AND WATERCRESS PERSILADE
If you’re a fan of steak and chips then this bavette of beef is the perfect choice. Whilst a little forward planning is required, as the meat takes 24 hours to cook sous vide, we promise you that the results will definitely be worth the wait. The wild mushrooms bring a little decadence to the dish but if you’re not a fan, simply substitute with your vegetable of choice.
For a BBQ style flavour our chef suggests smoking the meat before cooking, or for a fiery finish why not roll the bavette in crushed black pepper corns? Either way, we can assure you that it will taste fantastic!