Discover sous-vide recipes featuring beef, pork, and lamb.
Leg of lamb is full of flavor and fall-off-the-bone tender when given the sous vide treatment. Ours gets an extra flavor punch thanks to a touch of Indian spice.
Have your smoked brisket and sous-vide it, too.
Chef Mark Miller—considered a pioneer of modern Southwestern cuisine—shares his recipe for barbacoa brisket, prepared with ready-made sous-vide products from Cuisine Solutions.
This exclusive Sous-Vide recipe is by Carrie and Rupert Blease, of acclaimed San Francisco restaurant Lord Stanley. The meat is cooked sous-vide for 48 hours before being char-grilled, then finished with a sumptuous, silky red wine glaze.
Seared to perfection and then finished slowly, this sous-vide lamb shank recipe will become a go-to for future get-togethers.
Ground coffee lends richness and flavor to steak during the sous-vide process.
Serve this succulent sous-vide beef cheeks recipe and its velvety sauce to someone you love. Trust us, they'll return the sentiment.
Dedicated to the Art & Science of Sous-Vide
The first publication devoted to the art and science of sous-vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous-vide at home, and exclusive interviews with world-class chefs.