Discover sous vide recipes featuring beef, pork, and lamb.
Sous Vide Short Rib Pastrami
AdvancedRicardo Heredia was the runner-up in our 2020 International Sous Vide Day recipe contest.
Johnny Spero's Sweetbreads
BeginnerChef Johnny Spero of Washington, DC's Reverie shares a simple sweetbread recipe with Sous-Vide.
Sous Vide Rack of Lamb with Seared Eggplant
IntermediateWe used the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range to create the ultimate rack of lamb recipe.
Prime Rib
AdvancedMaster this cut—tasty like ribeye and tender like filet mignon—using sous vide and finishing on the grill.
Southern-Style Pork Shoulder
IntermediateThis classic barbecue cut emerges from the sous vide bath with incredible taste and juicy, tender texture.
Pork Belly Unagi Sous-shi
IntermediateCuisine Solutions chef Kyong Park developed “sous-shi” using sous vide proteins as an alternative to using raw ingredients.
Sous Vide Kerala Shepherd’s Pie
BeginnerK.N. Vinod, third-place winner of the Sous Vide Tastemakers International Sous Vide Day contest for 2019, shares his recipe.
Keto Steak “Salad”
BeginnerChef Rickie Perez, winner of the Sous Vide Tastemaker contest for International Sous Vide Day 2019, shares his healthy recipe.
Char Siu Pork Loin Ribs & Sri Lankan Slaw
BeginnerTom Martillotti, the fourth-place winner of the 2019 International Sous Vide Day Tastemakers contest, shares his recipe with Sous-Vide magazine.
Lamb Wellington
AdvancedA filling with buttery nuts and flavorful, fragrant herbs puts a twist on the entertaining favorite.
Duck Egg Fettuccine Carbonara and Fresh Pasta
AdvancedSous vide makes this carbonara—complete with perfect egg, duck prosciutto, sweet peas, and butternut squash—possible.
Montreal Spice Flat Iron Steak
IntermediateThe flavor of a perfectly cooked steak is emboldened by a chimichurri sauce and truffle-laced zucchini.
Chicharrón Pork Belly Arepas
IntermediateFederico Tischler—the Venezuelan chef and owner of Baltimore's White Envelope—prepares his popular Chicharrón Pork Belly Arepas using sous vide.
Emma Bengtsson's Sirloin and Pressed Cabbage
AdvancedChef Emma Bengtsson of Aquavit utilizes both sous vide and a grill to prepare this mouthwatering recipe.
Emma Bengtsson's Pork Collar
AdvancedChef Emma Bengtsson of Aquavit gives traditional “meat and potatoes” a textural twist with a sous vide pork collar.
Himalayan Leg of Lamb with Kebab Masala Spice
IntermediateLeg 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.
Barbacoa Sous Vide Wagyu Brisket
BeginnerChef 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.
Braised Sous Vide Short Ribs
IntermediateThis 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.
Sous Vide Jamison Farm Lamb Shank
AdvancedSeared to perfection and then finished slowly, this sous vide lamb shank will become a go-to for future get-togethers.
Coffee-Rubbed Flat Iron Steak
BeginnerGround coffee lends richness and flavor to steak during the sous vide process.
Braised Sous Vide Beef Cheeks
IntermediateServe this succulent sous vide beef cheeks recipe and its velvety sauce to someone you love. Trust us, they'll return the sentiment.
Sous Vide Flank Steak
BeginnerJuicy, flavorful, and perfectly done: Follow this sous vide flank steak recipe for red-meat nirvana.
