Discover sous vide recipes featuring beef, pork, and lamb.
Ricardo Heredia was the runner-up in our 2020 International Sous Vide Day recipe contest.
Chef Johnny Spero of Washington, DC's Reverie shares a simple sweetbread recipe with Sous-Vide.
Soy and ginger make this perfectly juicy pork dish sing.
We used the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range to create the ultimate rack of lamb recipe.
Master this cut—tasty like ribeye and tender like filet mignon—using sous vide and finishing on the grill.
This classic barbecue cut emerges from the sous vide bath with incredible taste and juicy, tender texture.
Cuisine Solutions chef Kyong Park developed “sous-shi” using sous vide proteins as an alternative to using raw ingredients.
K.N. Vinod, third-place winner of the Sous Vide Tastemakers International Sous Vide Day contest for 2019, shares his recipe.
Chef Rickie Perez, winner of the Sous Vide Tastemaker contest for International Sous Vide Day 2019, shares his healthy recipe.
Tom Martillotti, the fourth-place winner of the 2019 International Sous Vide Day Tastemakers contest, shares his recipe with Sous-Vide magazine.
A filling with buttery nuts and flavorful, fragrant herbs puts a twist on the entertaining favorite.
Sous vide makes this carbonara—complete with perfect egg, duck prosciutto, sweet peas, and butternut squash—possible.
The flavor of a perfectly cooked steak is emboldened by a chimichurri sauce and truffle-laced zucchini.
Federico Tischler—the Venezuelan chef and owner of Baltimore's White Envelope—prepares his popular Chicharrón Pork Belly Arepas using sous vide.
Sous vide makes it a snap to prepare these succulent beef kebabs on the grill.
Chef Emma Bengtsson of Aquavit utilizes both sous vide and a grill to prepare this mouthwatering recipe.
Chef Emma Bengtsson of Aquavit gives traditional “meat and potatoes” a textural twist with a sous vide pork collar.
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.
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 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.