Sous Vide Beef
Beef gives dense protein and excellent satiety, while gentle bag cooking helps keep the juices inside. Rosemary, thyme, and coriander deepen the flavor without adding extra carbs.
Read
Video on the topic
Reviews
Notes
Inventory: Sous-vide
4 kg
Servings: 2 (1 serving ≈ 274 gram)
Digestion time: 24 hour
Complete protein: ✔
Pat the beef (500 g) dry, brush it with olive oil (10 g), and rub it with salt (4 g), black pepper (2 g), and lightly crushed coriander seeds (2 g). Add garlic (4 g), rosemary (3 g), thyme (2 g), and butter (20 g) to the meat.
Vacuum-seal the bag and cook the beef sous vide at 58-61 °C for 90 minutes. Let it rest for a few minutes after cooking: it should stay juicy inside and be evenly heated through.
If you want a more distinct crust, dry the meat quickly and sear it very briefly on a hot surface. Slice the beef across the grain and serve at once.
(14)
- :
- :
- :
- :
- : ,
- :
- :
- :
- :
- :
- : ,
- :
- :
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Sous Vide Beef", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Zinc: 21st Century, Zinc Citrate, 50 mg, 360 Tablets
Buy
≈ $9.76
Promo codes for iHerb (8)
Watch others from meat and chicken:
More marinades for meat:
We recommend reading
All articlesHow to obtain collagen from food
9min
How to choose and butcher beef cuts: tenderloin, shoulder, rump, and brisket.
7min
Smoke point temperature of various types of oils and fats.
9min
How to Brew Coffee at Home: French Press, Cezve, V60, Chemex, AeroPress, Cold Brew, Water, Grind, Temperature, and Extraction
6min
Share: