beef stew

Grandma's old-fashioned pulled pork. I've added a twist. First, I cook the tough, firm meat perfectly, sous vide. You want the flavorful piece of beef, also known as brisket, to become buttery-soft and juicy. And you also want it to retain its deep beef flavor. The meat needs time to achieve this. With this recipe, you can turn a relatively inexpensive piece of meat into a buttery-tender steak.

Note: At a cooking temperature of 58°C (137°F), the sous vide stew will have a firm yet tender texture. If you prefer a more tender, braised texture, choose a cooking temperature of 65°C (149°F) or higher, closer to 70°C (158°F). Allow 24 hours for both temperatures.

Ingredients

• 800 g beef skewer
• Oil
• Pepper
• Salty
• Laurel

Preparation

Get everything ready

Take a pan or sous vide container and fill it with warm water. Set the sous vide appliance to 65°C (149°F). Season the beef tenderloin with salt and pepper.

Wrap the sukade

Place the stew meat with a dash of oil and bay leaf in Souvy sous vide bags or vacuum seal it with a vacuum sealer. Place the sous vide bag in a water bath and set the timer for 24 hours.

Finishing

Once the timer goes off, remove the sous vide stew meat from the bag and pat it dry with paper towels or a cloth. Slice the meat into nice slices, season with salt and pepper, and serve immediately.

Make it even more delicious

Complete the dish with crispy vegetables and red wine sauce.

Use these products

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