Sous Vide Cote de Boeuf

One of our favourite guilty pleasures is a delicious cote de boeuf served with seasonal vegetables. And chips. It must have chips. The trick can be cooking the meat evenly as the cut tends to be quite thick. This is where a sous vide comes in very handy, ensuring a consistent cook throughout the joint of meat. It also allows for the juices to be reserved for a fantastic jus.

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Sous Vide Asian Duck Breast

I’m a sucker for delicious duck dishes, especially ones with a sauce and an Asian twist. This sous vide Asian duck breast, with really crispy skin, is up there in my favourites. The rich sauce pairs perfectly with moist duck and sesame-infused vegetables.

It’s also a perfect match for a good Pinot Noir.

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Honey Glazed Carrots with Cumin

Another recipe in the “interesting side dishes” initiative, this time cooking carrots in a sous vide with honey and cumin. The resulting dish is some lovely, tasty, glazed vegetables suitable for a wide range of main courses.

Try these winter warming beauties out for yourself with this simple recipe.

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Sous Vide Seared Rib-Eye Steak

Steak is a popular starting point for sous vide cooking. It showcases how easy it is to achieve an even level of done whilst retaining both moisture and flavour. Our sous vide rib-eye steaks have been consistently delicious.

Find out how to get evenly cooked steak every time with a sous vide.

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