31 Simple Sous Vide Recipes You’ll Want To Try

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Beef Tenderloin Sous Vide with Pepper Cream

Beef Tenderloin Sous Vide with Pepper Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Center-cut beef tenderloin, 2 lb (900 g), trimmed
• Kosher salt, 2 tsp
• Freshly ground black pepper, 1 1/2 tsp
• Garlic cloves, 4, peeled and lightly crushed
• Fresh thyme sprigs, 4
• Unsalted butter, 2 tbsp
• Olive oil, 1 tbsp
• Shallot, 1 small, minced
• Heavy cream, 1 1/2 cups (355 ml)
• Beef stock or broth, 1/2 cup (120 ml)
• Brandy or cognac (optional), 2 tbsp
• Cracked black peppercorns (for sauce), 2 tsp
• Salt, to taste
• Butter, 1 tbsp (for finishing sauce)

Instructions

1. 1. Preheat the sous vide water bath to 131°F (55°C). Season the center-cut beef tenderloin with 2 tsp kosher salt and 1 1/2 tsp freshly ground black pepper on all sides; place garlic, thyme, and 2 tbsp butter in a large vacuum-seal bag with the beef. Seal the bag using a vacuum sealer or the water displacement method.
2. 2. Submerge the sealed bag in the preheated water bath and cook for 2.5 to 4 hours, maintaining the temperature throughout.
3. 3. When finished, remove the steak from the bag, discard the aromatics, and pat dry thoroughly with paper towels.
4. 4. Heat a heavy skillet over high heat and add 1 tbsp olive oil. Once shimmering, add the beef and sear 1 to 2 minutes per side for a deep brown crust. During the last 30 seconds, add the remaining 1 tbsp butter and baste the meat.
5. 5. Remove the steak from the pan and let rest on a cutting board for 5–10 minutes.
6. 6. Make the pepper cream sauce: In a small saucepan over medium heat, melt 1 tbsp butter and sauté the minced shallot until translucent. Add the crushed peppercorns and cook 1 minute.
7. 7. Deglaze with brandy or cognac (if using) and cook until reduced by half. Add beef stock and simmer until reduced by about half.
8. 8. Stir in the heavy cream and simmer until the sauce thickens to a glossy nappe. Season with salt to taste and whisk in the optional 1 tbsp butter for finish.
9. 9. Slice the rested beef into medallions and serve with the pepper cream sauce spooned over or on the side.

2. Sous Vide Guinness Beef Stew

Sous Vide Guinness Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1440M · Total: PT1460M · Yield: [‘6’]

This is the sous vide version of the classic Irish Beef and Guinness Stew. Full of deep, rich comforting flavors the Guinness Beer is the star of this tender beef stew.

Ingredients

• 3 pounds Beef (chuck roast, trimmed)
• 8 ounces baby carrots
• 1 Cup of pearl onions
• 3 cloves Garlic
• 2 t tomato paste
• 2 Bay Leaves
• 3 T Flour, All Purpose
• 12 ounces Guinness beer
• 4 Cups beef stock

Instructions

1. Trim the beef of excess fat and cut into cubes, approximately 2″.
2. Pat the meat dry and season with salt and pepper.
3. In a dutch oven, heat 2 tablespoons of olive oil.
4. Working in batches, sear the meat on all sides.
5. Transfer the meat to a clean plate.
6. Saute the carrots, onions garlic, tomato paste, for a few minutes.
7. Dust them with flour, add the bay leaf and stir to coat everything in the pan.
8. Deglaze the pan with a heavy splash of the Guinness beer, scraping up the browned bits.
9. Add the meat, vegetables, the liquid from the pan, the remaining beer and the beef stock to a gallon freezer zip top bag.
10. Heat the sous vide water to 185.
11. Using the water displacement method, lower the bag into the water, forcing the air out of the bag.
12. Close the bag and cook for 24 hours.
13. Once the time is up, remove the bag from the water and pour the liquid from the bag into a pan.
14. Heat on medium high to thicken the sauce. If sauce is not thick enough, add a mixture of 1/2 cup milk combined with 3 tablespoons of flour. Bring to a simmer.
15. Add the sauce back to the meat and vegetables. Stir to combine.
16. Serve with Irish soda bread and/or mashed potatoes.

3. Sous Vide Pork Tenderloin

Sous Vide Pork Tenderloin Recipe + Temperature Chart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘4’, ‘4 servings’]

Sous vide is the very best way to cook pork tenderloin EVERY time! Serve up juicy and tender pork tenderloin seasoned as it is or make blackberry bbq sauce to drizzle over or baste during a quick sear on the grill. See post above for printable sous vide chart.

Ingredients

• 1 lb Pork tenderloin
• 5-10 Thyme sprigs or 1/2 tsp dried thyme (rosemary or savory are good substitutes)
• 1 tsp sea salt (or kosher salt)
• 1/2 tsp ground black pepper
• 1 tbsp olive oil (use this for brushing over before searing or grilling to finish.)
• 1/2 c Blackberry sauce (link to recipe and cheater version below)

Instructions

1. Fill your heat safe pot or container so that it’s at least 6 inches deep, attach your sous vide machine and set to your desired temperature to preheat. 135′ F is rare, 140′ F is about medium rare and what these pictures show. If you like it more well done you can go up to 150’F. I do not recommend cooking it any hotter or your pork will suffer.
2. Season your pork tenderloin generously with salt and pepper and top with thyme. Place meat into a sealable plastic bag and remove all air. To do this you can use a vacuum sealer or displace the air by submerging the bag in water slowly, until the bag is airless and sucked flat to the pork and itself, then seal.
3. Clip bag to the side of your pot so it doesn’t float into the sous vide machine. Set timer for 1 hour and walk away! This is a great time to take a rest or finish the other parts of your meal.
4. When you’re ready to serve, slice the pork into slices as thick or thin as you like and serve while warm.
5. *Optional: If you’d like to add a sear to finish the pork, preheat a pan or outdoor grill (BBQ) to high. Take the pork out of the hot water bath, remove the herb sprigs and pat dry with a little paper towel. Brush lightly all over with olive oil then place on pan or grill to sear. (Don’t leave it too long on any one side, you simply want some browning or grill marks.) Turn, basting with barbecue sauce if you like, until each side has some golden brown or lightly charred marks. Place it on a plate and let it rest about 5 minutes before slicing and serving.

4. Sous Vide Pork Shoulder

Sous Vide Pulled Pork Shoulder (24 Hour Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1440M · Total: PT1570M · Yield: [‘3’, ‘3 lbs’]

Sous vide pork shoulder is the stress-free way to make the best-pulled pork.

Ingredients

• 1 4-5 lb Pork shoulder
• 1/4 Cup Paprika
• 2 Tablespoon salt
• 2 Tablespoon Sugar
• 2 Tablespoon Brown Sugar
• 2 Tablespoon ground cumin
• 2 Tablespoon chili powder
• 2 Tablespoon Black Pepper (freshly ground)
• 1 Tablespoon cayenne pepper

Instructions

1. Preheat the sous vide water bath to your preferred cooking temperature. My personal preference is 165°F / 74ºC for pull-apart, shreddable tender pork or use 145°F / 63ºC for pork that is tender but still sliceable.
2. Coat the pork in your favorite dry rub. (see suggestions below)
3. Place the coated pork in a vacuum seal bag.
4. Submerge the sous vide bag in the water.
5. Cook for 24 hours.
6. Remove from the sous vide, remove from the bag, reserve the juices.
7. Pat the meat dry, add another layer of dry rub.
8. Smoke for 2 hours.
9. Shred the pork.

Finishing in the smoker:

1. Pat the meat dry with paper towels and apply another layer of spice rub.
2. Use your favorite wood for smoking and set the smoker to 300.
3. Smoke for 2 hours or until a delicious crust forms on the pork.
4. Serve and enjoy!

Finishing the pork in the oven:

1. Preheat the oven to 300.
2. Pat the meat dry with paper towels and apply another layer of spice rub.
3. Place the meat on a rimmed cookie sheet and cook for 1 1/2-2 hours until a wonderful crust forms on the meat.
4. Pull the pork for sandwiches.

5. 5-Ingredient Butternut Squash and Apple Soup

5-ingredient Butternut Squash & Apple Soup (sous vide) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [‘6’, ‘6 people’]

Fresh fall ingredients, cooked together sous vide, make for a surprisingly sophisticated soup.

Ingredients

• 1 medium butternut squash (peeled and sliced)
• 1 large tart apple (such as Granny Smith, cored and sliced)
• 1/2 onion (sliced, or 6 green onions, ends trimmed)
• 1 teaspoon sea salt
• 3/4 cup light cream

Instructions

1. Fill 2/3 full with water and preheat the sous vide unit to between 182 and 185 degrees F.
2. Place the sliced squash, apple and onion into a large, one-gallon food-grade pouch. Vacuum seal the bag to remove as much air as possible.
3. Submerge the pouch in the sous vide unit and cook for 2 hours until the squash and apples are quite soft. Check the pouches after 20 minutes to make sure they’re fully submerged. If they are floating, weigh them down with a mug or other heavy object.
4. When the squash is cooked, remove the pouch from the Supreme, and pour the contents into a blender. Puree until smooth.
5. Add sea salt and cream and puree again. Taste and add more salt if you like. Serve hot, garnished with diced apple if desired.

6. Sous Vide Pork Tenderloin

Sous Vide Pork Tenderloin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT95M · Total: PT105M · Yield: [‘4’, ‘4 servings’]

This sous vide pork tenderloin is incredibly tender and flavorful! The meat comes out melt in your mouth delicious. This sous vide pork is easy to make and so juicy!

Ingredients

• 1 pork tenderloin (about 1 to 1 ¼ pounds)
• ½ tsp salt
• ½ tsp ground pepper
• fresh herbs
• 1 tsp minced garlic
• 1 white onion (sliced)
• 1 tbsp olive oil
• dried herbs (for garnish)

Instructions

1. First, preheat a water bath using the sous vide. Set to 140 degrees Fahrenheit.
2. Pat pork dry with paper towels. Season on both sides with salt and pepper.
3. Add pork tenderloin and fresh herbs to a vacuum sealed bag or Ziplock bag.
4. If using vacuum sealed bag, place in water bath. If using Ziplock bag, slowly lower unzipped bag into water bath. Just before fully submerged, the pressure will suck out the air from the bag. Zip it shut and fully submerge bag.
5. Cook for 1 to 1 ½ hours. I cooked mine for 1 ½ hours and it was medium with a slight pink middle.
6. After sous vide cooking, remove bag from water bath. Discard fresh herbs in bag.
7. In a large skillet over high heat, add olive oil. Once hot, place pork in skillet. Sear for 1 to 2 minutes on first side.
8. Flip pork tenderloin. Turn heat down to low medium heat. Add minced garlic and sliced onions to pan. Cook for 3 to 4 minutes or until onions have softened.
9. Finally, remove pork to a plate. Allow it to sit for 5 minutes before slicing and serving. Garnish with dried herbs if desired.

7. Sous Vide Pork Chops with Herbs

Sous Vide Pork Chops with Herbs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT65M · Total: PT105M · Yield: [‘4’]

Sous Vide Pork Chops, marinated in fresh herbs with lemon, are super succulent and juicy, and they make for a fabulous main course. They’re easy enough for a busy weeknight, and impressive enough for a dinner party.*Please note that 1 hour of the time to make this recipe is inactive.

Ingredients

• 2½ tablespoons extra virgin olive oil, plus extra for searing
• 2½ tablespoons fresh herbs (rosemary, thyme, sage, oregano), (washed and dried, finely chopped)
• 1 tablespoon plus ¾ teaspoon lemon juice
• 4 (approximately ½ pound) bone-in pork chops, (about 1½ inches thick)
• salt and pepper
• olive oil for searing

Instructions

1. Set up and preheat the sous vide immersion circulator. Set up the sous vide immersion circulator in a pot or food storage container. The water level should be between the minimum and maximum lines. Preheat the sous vide cooker to the desired temperature: Medium-Rare: 130°F, Medium-Well: 140°F, Well Done: 150°F. (I like it set to 132°F.)
2. Make the marinade. In a small bowl, mix the olive oil with the herbs and the lemon juice. Set aside.
3. Prepare the pork. Trim any excess fat off of the pork chops and add some of the marinade to each one. Add them to a large zip-lock bag, or vacuum sealing bag, along with any remaining marinade. Be sure the chops are well coated on both sides. Remove as much air as you possibly can from the bag and seal it.
4. Sous vide cook. When the sous vide cooker has preheated to the desired temperature, add the pork bag and set its timer for at least 1 hour. Be sure the pork is completely submerged in the water. Remove the bag after the allotted cooking time. Take the pork out of the bag and gently pat it dry with paper towels — trying not to remove any of the herbs. Set aside on a clean dry surface.
5. Sear the pork. Lightly coat a large sauté pan or stove-top grill with olive oil and place it over a high flame to preheat. Generously sprinkle the pork with salt and pepper on both sides. Once the pan is very hot, add the pork. You should hear a sizzling sound when it hits the pan — if you don’t, it’s not hot enough yet. Sear the pork only long enough to brown, 30 seconds to 1 minute or so per side.
6. Serve. Slice the pork if desired, or serve on the bone. Serve!

8. Osso Buco Sous Vide

Sous Vide Osso Buco Recipe (Beef Shank) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT1500M · Total: PT1500M · Yield: [‘2’]

This sous vide osso buco recipe is a restaurant-quality Italian meal that is so easy to make.

Ingredients

• 2 beef shanks (10-12 ounces (283-340g) each or 20-24 ounces (557-680g) total)
• salt and pepper
• ¼ cup flour
• 2 tablespoons olive oil, divided
• ¼ small onion (about 1 ounce (28g))
• ⅓ medium carrot (about ½ ounce (14g))
• ½ stalk celery (about 0.4 ounce (11g))
• 2 teaspoons tomato paste
• ⅓ cup red wine
• 1 cup chicken stock
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• 1 clove garlic, minced
• ½ teaspoon xanthan gum
• fresh Italian parsley, finely chopped ((optional))
• lemon zest ((optional))

Instructions

1. Chop the onion, carrot, and celery into ¼-inch dice (0.6 cm). It’s important to cut the veggies small so they’ll soften adequately in the sauce. Mince the garlic clove.
2. Pat the meat shanks dry with paper towels, then season them generously with salt and pepper. To help prevent curling during browning, you can snip a few small cuts in the membrane around the outside of each shank.Tie kitchen twine around the circumference of the shank to help the meat stay attached to the bone. (This step is optional since the meat will become so tender in the bag that it falls off the bone either way.)
3. Dredge the meat in flour, making sure both sides have a thin coating.
4. Heat 1 tablespoon olive oil in a skillet or Ninja Foodi (using high sauté). Add the osso buco meat and brown for 3-5 minutes per side. Set the beef shanks aside.
5. Add the other tablespoon of oil to the skillet or Foodi and add the carrot, celery, and onion. Soften the veggies for 2-3 minutes. You are not looking to brown them.
6. Add the tomato paste, wine, stock, rosemary, thyme, and garlic to the veggies in the skillet. Allow this mixture to cook an additional 2-3 minutes. Let the sauce cool in a bowl and clean out the Ninja Foodi (if that’s what you’re using to sous vide).
7. Fill your sous vide machine with water an allow it to come to 175°F (79.4°C). Filling my Foodi with water to the halfway mark (about 18 cups) was perfect for sous vide. The bag was fully submerged without the water level rising above the “max” line.
8. Place the cooled sauce and the meat in a gallon-size freezer baggie with a zip top. Alternatively, seal the food in a vacuum-sealed bag using a vacuum sealer.To sous vide using a freezer bag, you need to make sure the air is pressed out. Place the food in the bag, and partially seal it while pressing out as much air as possible. Next, partially submerge the bag in the hot water, making sure the food is under the water level. When you partially submerge the baggie, the rest of the air should move out. Then you can finish sealing the bag and completely submerge it in the water. Be careful not to burn your fingers!
9. If using the Ninja Foodi, put the lid on with the vent open to sous vide. Sous vide beef osso buco for 24 hours at 175°F (79.4°C). (Sous vide veal osso buco may have a shorter cooking time.)
10. After the cooking time is up, carefully remove the beef shanks from the bag and let them rest 5-10 minutes. (As an extra level of caution, you can check the meat with a meat thermometer to ensure it has reached 145°F/63°C.) Pour the sauce in a skillet or empty Ninja Foodi and sprinkle xanthan gum over it.
11. Whisk the xanthan gum in to thicken the sauce. The sauce should thicken within 3-5 minutes on the high saute setting.
12. To serve, mix together fresh finely chopped parsley and lemon zest (if using). This is our gremolata, a condiment that adds nice color and flavor. Plate the meat, add the sauce, and finish with the gremolata. Enjoy!

9. Sous Vide Pork Chops with Garlic

Sous Vide Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘4’]

Sous vide pork chops are moist and juicy with great flavor in every bite.

Ingredients

• 2 lb thick-cut boneless pork chops ((4 chops))
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 4 cloves garlic
• 4 tbsp sundried tomatoes
• 2 tbsp fresh basil

Instructions

1. Preheat your sous vide water bath to 140.
2. Place all the ingredients in a bag suitable for sous vide cooking. Make sure they are well combined.
3. Remove as much air from the bag as possible. Cook in the water bath for 2 hours.
4. Remove the pork chops from the bag and quickly sear over a grill or in a skillet at high heat.

10. Sous Vide Cod

Sous Vide Cod is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 skinless cod fillets, ~6 oz (170 g) each
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter, cut into four small pieces
• 2 garlic cloves, thinly sliced
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon capers, drained (optional)
• 2 tablespoons chopped fresh parsley, plus extra for serving
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat your sous vide water bath to 131°F (55°C) and prepare a clean workspace for sealing the cod.
2. 2. Pat the cod fillets dry with paper towels and season with salt and pepper.
3. 3. Place each fillet in a vacuum-seal bag with olive oil, butter pieces, sliced garlic, lemon zest, lemon juice, and capers (if using); seal the bags.
4. 4. Submerge the sealed bags in the water bath and cook for 40 minutes until the cod is opaque and tender.
5. 5. Carefully remove the bags from the bath, open them, and transfer the cod to a plate; pat dry to remove excess liquid.
6. 6. (Optional) Heat a skillet over high heat and add a small amount of oil or butter; briefly sear the cod for 15–30 seconds per side to color the exterior.
7. 7. Drizzle any remaining bag juices over the fish, squeeze a little extra lemon juice if desired, and scatter chopped parsley over the top.
8. 8. Serve with lemon wedges and your choice of sides.

11. Sous Vide Lobster

Foolproof Sous Vide Lobster Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: 2

The best way to cook lobster at home is to use a sous vide! Our sous vide lobster recipe will teach you how to do it perfectly every time.

Ingredients

• 2 large lobster tails
• 2 Tablespoons salted butter
• 1 teaspoons seafood seasoning
• 1 Tablespoon of minced fresh herbs (tarragon, thyme, or oregano work great)

Instructions

1. If your lobster tails are frozen, start by thawing the lobster in a bowl of cool water (this will take an hour or so).
2. Preheat your sous vide water bath to 45 degrees Celsius.
3. In the meantime, bring another pot to boil on the stovetop.
4. If your lobster tail shells are not sliced yet, use kitchen shears to cut down the back of the shell towards the tail.
5. Flash boil the lobster for one minute and then place them in an ice bath of cold water. This helps to loosen the meat from the shell, which now will turn a brilliant red color.
6. Pull the meat away from the sides of the shell and season the lobster meat with a seafood seasoning and fresh herbs of your choice, then stuff the shell with pats of unsalted butter.
7. Finally, fill a foodsaver plastic bag with a slice of lemon and the lobster tails. Then vacuum seal the bag.
8. Place it in a second bag and seal it again. Doubling it up will ensure the bag does not puncture from the sharp shell.
9. We added the lobster to the preheated water bath for a 45 minute cook time.
10. Remove from the sous vide, cut open the bag, and serve.

12. Instant Pot Turkey Breast

Instant Pot Turkey Breast using Sous Vide is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT285M · Yield: [’10’]

Free up your oven at Thanksgiving and use your Instant Pot to make perfectly cooked and extremely tender turkey breast! Use the Sous Vide function to cook a turkey breast at Thanksgiving or any occasion with little to no fuss. This recipe gives consistent results and is foolproof!

Ingredients

• 3 lbs turkey breast (boneless, skinless)
• salt
• black pepper powder
• paprika
• 1 tsp vegetable oil (for browning)

Instructions

1. Season the turkey breast with salt, pepper, and paprika or your choice of seasonings.
2. Tightly roll up the turkey breast into the shape of a log and tie with kitchen twine.
3. Place the turkey breast in a freezer bag and press out as much air as you can. Zip the bag closed except for 1 inch. Refrigerate until ready to use.
4. Fill the Instant Pot with water up to the 1/2-full mark or with enough water for the turkey to be completely submerged.
5. Close the lid and put the steam release mechanism to Vent.
6. Set the Sous Vide temperature to 145 degrees Fahrenheit and the cook time to 4 hours. *[Read More: How to use the Sous Vide in the Instant Pot]
7. Once the temperature has been reached, the Instant Pot will beep. Open the lid and measure the temperature of the water with a digital thermometer to make sure the desired temperature has been reached.
8. Gradually lower the bag down into the water using the displacement method. ** Close the bag all the way until the bag is completely sealed, but keep the opening of the bag above the water level. Close the lid.
9. When the sous vide cooking time is up, the Instant Pot will beep.
10. Press Cancel, open the lid and using tongs, remove the freezer bag.
11. Open the bag and and transfer the turkey breast to a plate or cutting board lined with paper towels. Dry the turkey with the paper towels.
12. Broil the turkey breast in an oven for 3 to 5 minutes or in an air fryer until golden brown, about 10 minutes. Halfway through broiling, brush the turkey with oil.
13. Let the turkey breast rest for 10 minutes before serving.

13. Flat Iron Steak Sous Vide

Flat Iron Steak Sous Vide Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT120M · Total: PT120M · Yield: [‘4’]

Learn to how to sous vide flat iron steak, including time and temp, the best flat iron marinade, and more.

Ingredients

• 1½ lbs. flat iron steak ((680 grams), ½-inch thick (1.27 cm))
• 1 cup Italian salad dressing
• 2 tablespoons steak seasoning ((or to taste))
• 1 tablespoon butter

Instructions

1. Marinate flat iron steak in Italian dressing for 6-8 hours in the refrigerator. Put the steak and marinade in a food-safe gallon-size bag to marinate, and flip the bag every few hours.
2. Remove the steak from the marinade, wiping away excess, and season both sides with steak seasoning.
3. Put water in your sous vide machine. (I use 18 cups in my Ninja Foodi). Heat the water bath to 130°F (54°C).
4. Place the seasoned flat iron steak in a clean gallon-size freezer baggie with a zip top. Alternatively, seal the food in a vacuum sealed bag using a vacuum sealer.
5. To sous vide using a freezer bag, you need to make sure the air is pressed out. Put the food in the bag, and partially seal it while pressing out as much air as possible. Next, partially submerge the bag in the hot water, making sure the food is under the water level.When you partially submerge the baggie, the rest of the air should move out. Then you can finish sealing the bag and completely submerge it in the water. Be careful not to burn your fingers!
6. If using the Ninja Foodi, put the lid on with the vent open to sous vide. Sous vide flat iron steak for 2 hours at 130°F (54°C).
7. Heat the butter in a skillet over medium-high heat on the stove. After using the sous vide, sear the flat iron steak for 1-2 minutes per side (135°-140°F, medium-rare). Use a meat thermometer to ensure the steak has reached your desired doneness, adding cooking time as desired.
8. Let the steak rest for 10 minutes before slicing and serving. Cut the flat iron steak against the grain into thin slices.

14. Sous Vide Creme Brulee

Sous Vide Creme Brulee is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

This sous vide creme brulee is a foolproof recipe that will guarantee perfectly creamy custard, every time! Plus it’s a great recipe to make ahead!EASY – Easy recipe to follow. However, please note that this recipe requires special equipment that may not be found in a regular kitchen (sous vide circulator, container, canning/mason jars).

Ingredients

• 15 mL vanilla extract (or 1 vanilla bean or 1 tbsp vanilla bean paste)
• 5 egg yolks
• 100 g sugar
• Pinch of salt
• 30 mL bourbon (optional)
• 480 mL of whipping cream (35% fat content)
• Extra sugar to caramelize

Instructions

1. Place the egg yolks in a large bowl or jug. Add the sugar, vanilla extract, pinch of salt and bourbon (if using) and whisk together to form a pale paste.
2. Add the cream and whisk to combine. Stir until the sugar has dissolved competely.
3. OPTIONAL – Place the custard mixture in a saucepan, and heat over medium heat while whisking constantly, until the mixture is warm and starts to steam. The sugar should completely dissolve as well. (SEE RECIPE NOTES).
4. The custard mixture may have some bubbles on the surface. Cover and let it rest to allow the bubbles to subside. You can also stir gently to remove some of the bubbles too.
5. Divide the custard into 6 half pint jars / 8 oz jars and close them with the lids. Then loosen the lids slightly to make sure the jars aren’t closed too tightly and there is no excess pressure build up (please read the post, where I explain how to do this). It will not fill the jars.
6. Fill your sous vide container with hot water from the tap. Attach your sous vide circulator and set the temperature to 179°F – 181 °F / 82°C – 83°C. Start the sous vide.
7. Gently lower the jars into the water. This allow the jars to come up to the set temperature, along with the water. Plus there is not thermal shock for the glass jars as well. There will be just a few air bubbles that escape from the jar.
8. When the circulator reaches the set temperature, start timing the cook time for 1 hour.
9. After 1 hour, remove the jars from the water container, and tighten the lids using a cloth napkin (so you can grip the jar and lid that will be very hot at this stage).
10. Let the custards cool completely to room temperature.
11. Transfer the jars into the fridge and let them chill over night.
12. You may have to gently pry the lids off the jars with a spoon to break the seal, when you’re ready to serve them.

Serving

1. Before serving, caramelize the sugar on the surface of the creme brulee. There are two ways to do this (explained below).

Blow torch method

1. Sprinkle a little sugar evenly over the surface of the custard. Make sure the sugar layer is not too thick so it can caramelize quickly, but also completely covers the surface to prevent the custard from burning underneath.
2. Use a blow torch to caramelize the sugar on the surface. The sugar should first melt, and start to bubble and turn from a light golden to an amber color. Make sure to caramelize all the sugar without staying in one place for too long. Too much heat will make the custard curdle.
3. Let the caramelized sugar cool down (just a minute or two), and the sugar should be hard to the touch. Serve immediately.

Stove top caramel method

1. In a non-stick pan, add about 1 tbsp of white sugar per portion of creme brulee you will be serving. For smaller amounts of sugar, use a smaller pot.
2. Shake the pan to evenly distribute the sugar in one layer on the bottom of the pan.
3. Heat the pan on medium heat and shake it occasionally to caramelize the sugar evenly. The sugar will first melt, and then start turning yellow and rapidly caramelize to an amber color. As the sugar starts to darken to a golden color, turn off the heat. The caramel will continue to cook and turn dark golden/amber in color.
4. For this part you may need an extra person to help. As soon as the caramel turns dark golden in color, remove the pan from the heat and GENTLY pour some of the caramel over the custard (about 2 – 3 tsp). The other person will immediately swirl the caramel on the custard so that it will thinly coat the entire surface.
5. If needed, return the pan to the stove that’s still warm (but switched off) to keep the caramel liquid. You will need to eye ball the amount of caramel here, since you don’t want to use measuring spoons to measure it out.
6. Repeat with the rest of the dishes. You may need to adjust the amount of sugar to add depending on how you go with the first one. This part needs to be done quickly, while the caramel is still fluid. The caramel hardens up quickly.
7. When all the creme brulee dishes have been coated with caramel, and the caramel is hard to the touch, serve immediately.

15. Sous Vide Prime Rib

Sous Vide Prime Rib is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6H · Total: PT6H15M · Yield: 6

For the most tender and juicy prime rib, use our sous vide prime rib recipe!

Ingredients

• Omaha Steaks Prime Rib Roast, 4 pounds
• 4 tablespoons of course seasoning
• 6 pats of butter
• Fresh herbs, optional
• 3-4 tablespoons grapeseed oil
• 2 cups beef stock

Instructions

1. Pat your prime rib dry with paper towels and cover in your course seasoning.
2. Wrap in plastic wrap and let it rest in the refrigerator for up to 24 hours.
3. Prepare your water bath in a large container and set the sous vide to 137 degrees F.
4. Place your prime rib in a vacuum sealer bag with the butter pats on each side, add fresh herbs if you would like. Vacuum seal the roast. Use the water displacement method (tutorial is in this video) if you do not have a vacuum sealer.
5. Place the sealed prime rib into the sous vide water bath and let cook for 6 hours. If your prime rib is thicker than 4-5 inches, add additional cook time, one hour for each additional inch.
6. Remove the prime rib from the bag and pour the sous vide liquid in a small saucepan.
7. To make a sous vide prime rib au jus, add 2 cups of beef stock to the sous vide liquid. Bring to a boil then reduce to a simmer until the au jus reduces in half.
8. Meanwhile, heat up your oil in the skillet at high heat.
9. Pat the prime rib dry with paper towels.
10. Sear 1 minute per side until a crust and texture is created.
11. Remove from the pan, let rest at least 10 minutes, slice and enjoy!

16. Instant Pot Egg Bites

Instant Pot Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT9M · Total: PT19M · Yield: [‘7’, ‘7 egg bites’]

This easy Instant Pot egg bites recipe tastes creamy like the Starbucks ones, with just 4 ingredients: eggs, bacon, cheese, & milk or cream.

Ingredients

• 5 large Eggs
• 1/2 cup Gruyere cheese ((shredded))
• 1/3 cup Heavy cream ((or any type of milk or half & half))
• 2 tbsp Water ((plus 1 cup more to fill the Instant Pot))
• 1/8 tsp Sea salt
• 1/8 tsp Black pepper
• 7 slices Bacon ((cooked))

Instructions

1. Grease a silicone egg bite mold with butter or olive oil.
2. Stack the bacon slices and cut them in half. Place 2 pieces of bacon side-by-side into the bottom of the mold, curving up the sides.
3. Blend the eggs, cheese, cream, 2 tablespoons (29 ml) water, sea salt, and black pepper in a blender at high speed, until smooth and a bit frothy. Omit the water if using any type of milk instead of heavy cream. (Alternatively, you can use a hand mixer or whisk in a bowl.)
4. Pour the egg mixture evenly into the molds. Cover the mold tray tightly with foil.
5. Pour 1 cup (236 ml) of water into the Instant Pot and place the trivet with handles inside. Carefully place the egg bite mold onto the trivet. Close the lid, set the steam valve to Seal, press the Manual button, and set the time to 9 minutes at High pressure.
6. When time is up, wait for 5 minutes of natural steam release, then flip the valve to do a Quick Release for any remaining pressure.
7. Use oven mitts to lift the trivet out of the pressure cooker. Remove the foil and allow them to cool for 5 minutes (they will shrink), then flip the mold over a plate and pop out.

17. Sous Vide Steak

Sous Vide Steak Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘2’, ‘2 servings’]

Sous Vide Steak Recipe – learn how to sous vide a steak with this simple step-by-step recipe! Turns out juicy and tender every time!

Ingredients

• 2 New York Strip Steaks
• kosher salt and ground black pepper
• 3 tablespoons butter (divided)
• 1 sprig rosemary
• 1-2 sprigs fresh thyme

Instructions

1. Prep: Fill a vessel with water (ensure it is large/deep enough to hold the steak). Attach the sous vide and set the temperature to 130℉ (for a medium-rare finish).
2. Season Steaks: Pat 2 New York Strip Steaks dry with a clean paper towel. Season generously with kosher salt and ground black pepper.
3. Seal the Steaks: Place one steak inside a Stasher reusable bag (a ziploc bag works too) along with 1 tablespoon of butter (per steak), 1 sprig rosemary, and 1-2 sprigs fresh thyme. You should use one bag per steak, repeat process for the other steak. Remove as much air as possible and seal the bag completely and place into the water. Feel free to place a small saucepan on top to ensure the bags are fully submerged.
4. Cook: Let cook for 2-4 hours. Remove from water and take the steaks out of the bag.
5. Sear: Bring a large cast iron skillet to medium-high heat. Add the remaining two tablespoons of butter. When the skillet is nice and hot (it should sizzle if you flick water on it) place the steaks in the skillet and sear each side 30 seconds – 1 minute.
6. Rest: Remove and let rest 5-10 minutes.
7. Serve: Enjoy with some homemade chimichurri sauce or this creamy horseradish steak sauce, if you want to take it to the next level!

18. Pork Tenderloin with Au Jus Sauce with Chocolate

Pork Tenderloin with Au Jus Sauce with Chocolate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb pork tenderloin, trimmed
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 cups beef stock
• 1/2 cup dry red wine
• 1 tablespoon balsamic vinegar
• 1 tablespoon unsweetened cocoa powder
• 2 oz (56 g) dark chocolate, finely chopped
• 2 cloves garlic, minced
• 1 small shallot, minced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 tablespoon butter (optional, for finishing)
• 1 teaspoon cornstarch, mixed with 1 tablespoon water to make a slurry (optional, for thickening)

Instructions

1. 1. Preheat oven to 375°F (190°C). Pat the pork tenderloin dry and rub with salt, pepper, and garlic powder. Heat the olive oil in an oven-safe skillet over medium-high heat and sear the tenderloin on all sides until well browned, about 2–3 minutes per side.
2. 2. Transfer the skillet to the oven and roast until the internal temperature reaches 145–150°F (63–66°C), about 12–18 minutes depending on thickness. Remove from oven, tent loosely with foil, and let rest 5–10 minutes.
3. 3. While the pork rests, start the au jus: in a medium saucepan over medium heat, sauté the minced shallot and garlic in a splash of oil until translucent and fragrant, about 3–4 minutes.
4. 4. Add the beef stock, red wine, thyme, and bay leaf. Bring to a simmer and reduce by about half, about 8–12 minutes.
5. 5. Whisk in the cocoa powder and balsamic vinegar; simmer 2 minutes to meld the flavors. Stir in the chopped dark chocolate until melted and smooth. Season with a pinch of salt to taste.
6. 6. If a thicker sauce is desired, stir in the cornstarch slurry and simmer until the sauce coats the back of a spoon. Remove the bay leaf.
7. 7. Optional finish: whisk in the butter for a glossy, silky finish. Taste and adjust seasoning.
8. 8. Slice the pork tenderloin and serve with warm au jus chocolate sauce spooned over or on the side.

19. Sous Vide Teriyaki Chicken

Sous Vide Teriyaki Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT615M · Yield: [‘4’, ‘4 servings’]

Sous Vide Teriyaki Chicken is easy to make with juicy sous vide chicken thighs and a homemade teriyaki sauce that’s sweet, tangy and sticky.

Ingredients

• 4 boneless (skinless chicken thighs)
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 2 garlic cloves (minced)
• 1 teaspoon sesame oil
• 1 teaspoon ginger paste
• 1 teaspoon onion powder
• 1/4 cup chicken stock
• cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)
• 1/4 cup chopped green onions (for serving)

Instructions

1. Combine the chicken stock, brown sugar, soy sauce, garlic, sesame oil, ginger and onion powder in a bowl and mix together.
2. Place the chicken thighs with the sauce in a vacuum seal bag and seal. Let marinate overnight in the fridge.
3. Heat a sous vide water bath to 155F degrees.
4. Place the bag in the water bath and cook for 2 hours.
5. Remove and pour the sauce into a saucepan, setting the thighs aside.
6. Bring to a simmer and slowly whisk in the cornstarch slurry. Simmer 1-2 minutes, until sauce is slightly thickened.
7. Serve chicken drizzled with sauce over steamed rice and garnished with green onions.

20. Sous Vide Potatoes

Sous Vide Potatoes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT85M · Yield: [‘6’]

Delightfully easy. Seriously creamy. And totally make ahead friendly. These easy sous vide potatoes are perfect for any night of the week.

Ingredients

• 1 lb baby potatoes
• ½ cup butter
• 3 to 4 cloves garlic
• 3 to 4 sprigs dill

Instructions

1. Prepare water sous vide water bath – preheat to 195f.
2. Coarsely chop 3 to 4 cloves garlic and saute in ½ cup butter in a small saucepan until fragrant and the garlic has slightly browned.
3. Meanwhile, wash and cut 1 lb baby potatoes into uniform, roughly 1″ chunks
4. Strain the garlic out of the butter – set aside.
5. Fold the top of your vacuum seal bag down, add potatoes, pour in the garlic-infused butter, and top with a 3 to 4 sprigs dill – shuffle till potatoes are in a flat single layer. Seal the bag.
6. Place the bag into the prepared water bath.
7. Cook sous vide for 1 hour, check for doneness. Potatoes are done when you can squish easily between your finger and thumb, or with tongs.
8. Once complete, pour the contents of the bag into a large cast-iron, or other, pan, and saute over medium heat until browned, and slightly crisp.
9. Garnish with parsley, a couple of cracks of pepper and some finishing salt!

21. Sous Vide Short Ribs

Sous Vide Short Ribs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT2880M · Total: PT2890M · Yield: [‘2’]

Fall apart melt in your mouth, juicy, and delicious, sous vide short ribs are a perfect meal for any occasion.

Ingredients

• 1 lb boneless beef short rib
• 1/4 small onion
• 2 garlic clove
• 2 sprigs thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the water bath with sous vide. Set water temperature to 160°F.
2. Slice a quarter of a small onion into thin slices. Mince two cloves of fresh garlic.
3. Remove the boneless short rib from its packaging and pat it dry with a paper towel. Place it into a sealable bag along with sliced onions, minced garlic, thyme, salt, and pepper. Vacuum seal bag.
4. Place the sealed bag into the water bath at 160°F for 48 hours.
5. Once the cooking time has ended, remove the short rib from the bag and pat it dry with a paper towel.
6. Reverse-sear the rib on a hot grill over high heat. Cook for 2 minutes per side.
7. Plate and serve!

22. Sous Vide Pot Roast

Sous Vide Pot Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT1440M · Yield: [‘4’]

Incredibly tender Sous Vide Pot roast with homemade beef gravy, roasted onions, carrots and potatoes is a hearty and warming winter meal.

Ingredients

• 2 tablespoons olive oil
• 1½ lb chuck roast
• ½ teaspoon freshly ground pepper
• 2 garlic cloves (peeled)
• 10 thyme stalks
• 2 tablespoons butter
• 1 teaspoon sugar
• ½ teaspoon salt
• 2 cups potatoes (if they are large cut into 1½” cubes, if small just cut in half)
• ½ pound carrots (cut into 1-inch pieces)
• 1 cup apple slices (cut into ½-inch pieces)
• ½ cup red onions (cut into ¼-inch pieces)
• 3½ tablespoons olive oil
• ½ tablespoon salt
• Freshly ground pepper
• ½ teaspoon garlic powder
• 10 stalks fresh thyme
• 2½ cups beef broth
• 2 tablespoons cornstarch
• ¼ cup mixed fresh herbs (parsley, basil)

Instructions

1. With a sous vide wand, heat about 6 liters of water in a large pot or container to 133°F / 56°C.
2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil begins to smoke, sear the chuck roast, holding the meat in place with metal tongs to form a golden crust all over. Remove the meat from the skillet and let cool.
3. Place the chuck roast into a Ziploc or vacuum-sealed bag, along with the pepper, garlic, thyme, butter, sugar and salt. Vacuum seal closed.
4. When the water reaches temperature, submerge the bag in the water, ensuring it’s completely covered. Cover the pot or container with plastic wrap to avoid water evaporation. Cook for 24 hours, up to 48 hours.
5. Towards the end of the sous vide time, preheat the oven to 350°F / 180°C.
6. In a baking dish, toss the potatoes, carrots, apples, and onions with the olive oil, salt, pepper and garlic powder, and mix everything together with your hands. Distribute the thyme stalks in between the vegetables. Roast for 45 minutes.
7. Meanwhile, in a medium pot, bring the broth to a simmer and reduce it to 1½ cups.
8. Remove the bag from the sous vide bath. Strain the liquid in the bag directly into the pot with the broth.
9. In a small cup, dissolve the cornstarch in 5 tablespoons cold water and whisk into the broth. Bring the gravy to a boil, mixing constantly. When boiling, cook for 1 minute, then remove the gravy from the heat.
10. When the vegetables are fork-tender, remove them from the oven and increase the temperature to 450°F / 230°C. Remove the thyme stalks from the vegetables.
11. Drizzle the sauce over the vegetables and stir. Place the sous vide chuck roast on top and return to the oven until the chuck has a deep golden brown color, about 5 minutes.
12. Top the roast with fresh herbs. Serve with a side of green beans if you like.

23. Sous Vide Pork Chops

Sous Vide Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in pork chops, about 1 inch thick (7–8 oz each)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, peeled and lightly smashed
• 4 sprigs fresh thyme or rosemary
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter, divided
• Optional garnish: lemon wedges and chopped parsley

Instructions

1. 1. Preheat the sous vide water bath to 140°F (60°C). Pat the pork chops dry with paper towels, then season both sides evenly with salt and pepper.
2. 2. Place each chop in its own sealable bag. Add one smashed garlic clove, one sprig of thyme or rosemary, 1 tablespoon olive oil, and 1 tablespoon butter to each bag. Seal using a vacuum sealer or the water displacement method.
3. 3. Submerge the bags in the water bath and cook for 1.5 to 4 hours until the chops are tender and fully cooked through.
4. 4. Remove the chops from the bags and pat completely dry with paper towels to ensure a good sear.
5. 5. Heat a heavy skillet over high heat with a touch of oil and the remaining 1 tablespoon butter. Sear the chops 30–60 seconds per side until well browned; baste briefly with the butter if desired.
6. 6. Let the pork chops rest 5 minutes, then serve with your preferred sides. Optional: garnish with lemon wedges or chopped parsley.

24. Sous Vide Chicken Breasts

How to Sous Vide Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT100M · Yield: [‘4’, ‘4 servings’]

How to Sous Vide Chicken Breasts – An easy and delicious way to prep and cook juicy chicken breasts!

Ingredients

• 3-4 boneless, skinless chicken breasts
• kosher salt and ground black pepper
• 2-3 orange slices
• 2-3 lemon slices
• 2-3 sprigs fresh rosemary
• 1 tablespoon ghee (sub extra virgin olive oil)

Instructions

1. Prep Chicken: Lightly season 3-4 boneless, skinless chicken breasts with kosher salt and ground black pepper. Take a Foodsaver Bag and add chicken breasts, 2-3 orange slices, 2-3 lemon slices, 2-3 sprigs fresh rosemary and 1 tablespoon ghee. Seal with Foodsaver Preservation System and place in fridge.
2. Cook: Take a large soup pot and fill with water and using your Sous Vide, bring water to 150℉. Once water has come to temp, place the Foodsaver Bag of chicken inside the water. Allow to cook for 1½ – 4 hours. Once fully cooked, remove chicken from bag.
3. Sear: Bring a large cast iron skillet to a medium-high heat and sear the chicken on both sides.
4. Serve: Enjoy immediately!

25. Sous Vide Yogurt

Sous Vide Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1440M · Total: PT1470M · Yield: [‘8’, ‘8 cups’]

Sous vide yogurt is an easy way to make homemade yogurt with your own ingredients. Here are my step by step instructions that will lead you to sous vide yogurt success.

Ingredients

• 1/2 gal milk
• 1/2 Cup live active yogurt

Instructions

1. Warm the milk to 180 F.
2. Hold the milk there for 30 minutes. Sous vide is amazing for this because of the consistent temperature. This is a step that can be skipped but I find I have a better set to my yogurt.
3. Cool milk to bellow 110 F.
4. Stir in the yogurt with live active cultures.
5. Transfer to clean quart jars or multiple smaller jars. Secure the with clean lids and bands or the no leak lids.
6. Heat the water to 110-115 F. Submerge the jars in the reheated sous vide.
7. Incubate the yogurt for a minimum of 5 hours or up to 24 hours. I prefer 24 hours for more of a tang to my yogurt.
8. Once time is up, remove the yogurt from the water bath and chill in the refrigerator over night.
9. Enjoy the yogurt with your favorite fruit or granola toppings.

26. Sous Vide Corned Beef

Sous Vide Corned Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT605M · Yield: [‘6’]

Sous Vide Corned Beef is the easiest and most tender corned beef you will ever have! Make sure you start cooking first thing in the morning to have corned beef for dinner time.

Ingredients

• 2-3 lb corned beef brisket in brine solution with seasoning packet
• additional corned beef seasoning (optional, see notes below for how to make this)
• 1 tablespoon vegetable oil
• ½ small cabbage (sliced into quarters and separated into chunks of several layers)
• 2-3 large potatoes (peeled or scrubbed, chopped into large chunks)
• 3-4 medium carrots (peeled and chopped into 2-3 inch pieces)
• 1-2 quarts salted beef broth

Instructions Cook the corned beef:

1. Preheat the water in your sous vide bath to 180F.
2. Rinse the corned beef brisket and pat it dry with a paper towel. Sprinkle the seasoning packet (and extra seasoning, if using – see notes) on the fatty part of the brisket (or all over if using extra seasoning) and gently press it in with your fingers.
3. Transfer the brisket to your sous vide bag and seal with a vacuum sealer or with the displacement method to remove all air.
4. Cook at 180F for 10-12 hours, making sure that the brisket is fully submerged in water the whole time (check on it once in a while). Use a heavy bowl on top to weigh it down if needed. If you want a full corned beef dinner, start cooking the cabbage and potatoes sides for corned beef during the last half hour of cooking.
5. Carefully remove the brisket from the sous vide bag. Preheat a large skillet over high heat. Add the vegetable oil, then carefully brown the brisket (about 1 minute per side), using metal tongs to flip it. Slice and enjoy!!

Cook the sides:

1. Place the beef broth and chopped veggies in a large pot. If the liquid doesn’t cover the veggies, add more broth or some water. Season with a bit more salt to make sure the veggies come out tasty.
2. Bring to a boil, then cook for about 15 minutes, or until all the veggies are thoroughly cooked. The cabbage might cook faster than the potatoes or carrots, so you can remove it from the pot earlier. Serve warm with corned beef.

27. Sous Vide Venison Tenderloin

Sous Vide Venison Tenderloin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT125M · Total: PT130M · Yield: [‘4’, ‘4 servings’]

Sous vide venison tenderloin is perfectly cooked to the exact temperature you want it for a melt in your mouth buttery result every time.

Ingredients

• 1-2 lb. venison tenderloin or venison backstrap
• 1 tbsp. olive oil
• 1 tbsp. seasoning of choice

Instructions

1. Take venison tenderloin and pat dry with paper towels.
2. Coat with olive oil and generously season with your favorite seasoning blend.
3. Carefully place into your sous vide bag and remove as much air as possible. Seal completely and tightly to ensure that no water can get in.
4. Place sealed bag into the water bath and set the temperature to 125 degrees for medium-rare venison.
5. Cook using the sous vide for 2-4 hours.
6. Heat up a skillet over medium-high heat.
7. Remove bag from water and gently take meat out.
8. Sear the deer meat quickly for about 90 seconds per side, until it has a nice golden brown crust.
9. Set on a plate to the side and let rest for 15 minutes before slicing and serving.

28. Sous Vide Shredded Chicken

Sous Vide Pulled Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [‘4’]

Make this shredded chicken with a sous vide cooker for the most juicy, tender BBQ pulled chicken with minimal cleanup. This BBQ chicken makes amazing tacos and is great for meal prep.

Ingredients

• 2 large chicken breasts ((about 1-1.5 lb total))
• 1 small yellow onion (thinly sliced (optional))
• 2 teaspoons chicken seasoning
• 1 cup BBQ sauce (divided (see note for skipping BBQ sauce))
• Optional: sliced jalapeño ((skip for non-spicy chicken))
• tortillas
• Salsa toppings, such as shredded cabbage, salsa, or coleslaw
• Garnishes fresh lime, fresh cilantro, sliced jalapeños, sliced radishes, sour cream or lime crema (see notes)

Instructions

1. Season the chicken breasts with chicken seasoning on all sides. Transfer the seasoned chicken to your sous vide bag, along with the sliced onion, ½ cup BBQ sauce (save the rest for later!), and sliced jalapeño, if using. Seal the bags with a vacuum sealer or by using the water displacement method. Make sure the bags are sealed well!
2. Fill your large pot with hot water. Add the sealed bag to the pot. Attach the sous vide cooker to the pot and set it to 150 degrees Fahrenheit. Cook for 1.5 –  2 hours, or until the chicken is fully cooked.
3. Carefully remove the sous vide bag from the pot (it’s hot!!) and transfer the contents of the bag to a large heat-safe bowl (transfer the juices too, if you want saucier tacos!). Use two forks to shred the chicken and mix it with the cooked onions, and add more BBQ sauce, to taste.
4. Assemble your tacos: Toast or microwave your tortillas. Add your BBQ shredded chicken on top of the tortillas, topped with your favorite taco toppings. Enjoy your tacos and minimal cleanup!

29. Sous Vide Hainanese Chicken

Sous Vide Hainanese Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT180M · Total: PT200M · Yield: [‘4’, ‘4 people’]

This Sous Vide Hainanese Chicken is one of my most requested dishes by friends and family. It has the juiciest, most tender pieces of chicken served with two incredibly aromatic sauces. I kid you not, this is literally all my friends and family’s favorite dish.

Ingredients

• 1 whole chicken ((about 3 pounds))
• 2 cups uncooked rice
• 2 ¼ cups chicken stock ((or water))
• 5 tablespoons neutral oil ((like canola, soy, corn, or vegetable))
• 50 g ginger ((about one 5-inch knob, minced))
• 75 g scallion ((about 6 scallions, green and white parts separated, thinly sliced))
• 1 tbsp toasted sesame oil
• 1/2 tbsp coarse kosher salt
• 4 tablespoons neutral oil
• 4 tablespoons sambal oelek
• 2 tablespoons garlic ((minced))
• 1 tbsp ginger ((minced))
• 1 scallion ((green and white parts separated, thinly sliced))
• 2 tsp toasted sesame oil
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp chinkiang vinegar
• 1/4 tsp chicken bouillon powder
• 2 tablespoons boiling water

Instructions Sous Vide Chicken

1. Preheat the water bath to 150°F (66°C).
2. Lay the chicken on a cutting board with its stomach down. Use kitchen shears to remove the backbone and make a small slit on the underside of the breastplate. Flip the chicken and press down firmly to flatten it.
3. Trim away excess fat and skin around the chicken and set aside.
4. Seal the chicken in a vacuum-sealable or large ziplock bag and cook in the water bath for 3-4 hours.
5. Meanwhile, place the trimmed fat and skin in a small pot with ½ cup of water. Boil and simmer for 10-15 minutes until the water evaporates and fat is rendered. You should have about 3 tablespoons of fat.
6. While the chicken is cooking, prepare the chicken rice and sauces.

Chicken Rice

1. Rinse rice under cold water until it runs clear. Allow it to drain in a strainer over a bowl for about 5 minutes.
2. Heat chicken fat in a large nonstick pan over medium-high heat until it shimmers. Add rice and saute for 3-5 minutes until slightly opaque. Stir in chicken stock.
3. If you have a rice cooker, add everything and use the white rice setting. If you don’t have a rice cooker, continue cooking in the pan. Reduce the heat to low and simmer covered for 10-15 minutes. Add extra stock or water as necessary.

Ginger-scallion Sauce

1. Heat oil in a wok over high heat until slightly smoking. Add the ginger and cook for 15 seconds. Then, add the scallions and cook for another 15 seconds. Remove from the heat and stir in salt and toasted sesame oil. Transfer to a small bowl.

Fish-fragrant sauce

1. Heat oil in a wok over medium-low heat. Add Sambal Oelek and saute for 3 minutes until the oil is bright red, then turn off the heat. Add the remaining ingredients, mix well, and transfer to a small bowl.

Serving

1. Remove the bag and submerge it in a tub of cold water for 15 minutes to cool down.
2. Place the chicken on a cutting board. First, cut the wings and legs from the body. Then, cut each wing into the flat, drummette, and wingette. Separate the legs into the thigh and drumstick. Cut the drumstick into two pieces and cut the thighs into three parts. Slice the chicken breasts into two-inch pieces.
3. Serve immediately with rice and sauces on the side.

30. Sous Vide Lamb Chops with Mint Chimichurri

Easy Sous Vide Lamb Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT125M · Total: PT130M · Yield: [‘4’, ‘4 servings’]

These sous vide lamb chops are ultra tender and juicy and served with the most incredible homemade mint chimichurri that you won’t be able to stop eating!

Ingredients

• 1 1/2 pounds lamb chops
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves (smashed)
• 1 tablespoon fresh lemon juice
• 1 cup fresh mint (packed)
• 1 cup fresh parsley (packed)
• 3 garlic cloves
• 1 shallot
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• 6 tablespoons olive oil

Instructions

1. Heat a water bath to 131°F degrees with your sous vide.
2. Rub the lamb chops with olive oil and season with salt and pepper.
3. Add the lamb chops, roasted garlic (or 1/2 teaspoon of garlic powder) and lemon juice to a vacuum seal bag or a high quality freezer bag.
4. Use a vacuum sealer or the water displacement method (see above in post for instructions) to remove all the air from the bag.
5. Place in the preheated water bath and cook for 2 hours.
6. If making in advance, plunge in an ice bath for 30 minutes then store in the fridge or freezer until ready to use.
7. Remove the lamb from the bag and pat it dry on all sides. Season lightly with salt and pepper.
8. Heat a skillet over high heat until it starts to smoke.
9. Place the lamb in the pan and cook for 1 minute per side, until a crust forms.
10. Remove from skillet and serve with mint chimichurri.

Mint Chimichurri

1. Combine all ingredients except the olive oil in a food processor and pulse until everything is chopped. You want it to be slightly chunky, so it doesn’t need to be totally blended.
2. Stir into the olive oil and serve with the lamb chops.

31. Sous Vide Chicken Thigh

Juicy Sous Vide Chicken Thigh Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT1H30M · Total: PT10M · Yield: 4

Looking for the juiciest chicken recipe?? This foolproof sous vide chicken thigh recipe is moist, flavorful, and tender.

Ingredients

• 1 pound of boneless skin-on chicken thighs
• 2 tbsp unsalted butter
• 6 sprigs thyme
• Salt and pepper

Instructions

1. Add water to a large vessel and add your sous vide immersion circulator, preheat the water to 165 degrees F.
2. Season each side of your chicken thighs with salt and black pepper.
3. Place chicken thighs with pats of butter and thyme in a ziplock bag and remove air using the water displacement method or use a vacuum bag with a vacuum sealer.
4. Add the sealed bag to the hot water and sous vide your chicken for 90 minutes.
5. Use tongs to remove your ziplock bags of chicken from the water bath and place the whole bag in an ice bath for 2 minutes to stop the cooking process.
6. Next, heat up some oil with a high smoke point (like grapeseed or avocado oil) in a large cast iron skillet at medium-high heat.
7. Remove your chicken from the sous vide bag and use a paper towel to pat the outside of the chicken dry, then add the boneless chicken thighs to the skillet in a single layer, skin side down, with oil.
8. Sear the meat in hot oil until lightly golden brown, then flip the chicken over, add the chicken juices from the sous vide bag, plus more butter and thyme to create a pan sauce. We used this sauce as the start for our Creamy Chicken Risotto Recipe.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.