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Author Topic: Sous Vide Thread  (Read 395 times)

Galway Eagle

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Sous Vide Thread
« on: January 14, 2022, 01:36:48 PM »
I'm obsessed with mine. Doing 10hr short ribs today. Figured I'd see if anyone else has a sous vide they're obsessed with that wants to share recipes, uses, favorite sear method after taking it out, etc.
Maigh Eo for Sam

MuggsyB

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Re: Sous Vide Thread
« Reply #1 on: January 14, 2022, 02:56:30 PM »
Why would you need a Sous Vide for short ribs?  I can give you my braised Guinness short ribs recipe if you're interested that I do in my Dutch Oven/Crockpot?  I don't have a Sous Vide but have been underwhelmed by one experience at a house party.

lawdog77

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Re: Sous Vide Thread
« Reply #2 on: January 14, 2022, 03:07:00 PM »
I'm obsessed with mine. Doing 10hr short ribs today. Figured I'd see if anyone else has a sous vide they're obsessed with that wants to share recipes, uses, favorite sear method after taking it out, etc.
I use my sous vide for difficult proteins, most often lamb and octopus.

 I do the octopus with garlic, spanish olive oil, salt pepper, and smoked paprika. Set at 171 for 5 hours. Then sear it when done.

For lamb, it depends on your preference in terms of temp. There are a ton of recipes out there, I don't have a go to one yet.

PointWarrior

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Re: Sous Vide Thread
« Reply #3 on: January 14, 2022, 03:30:08 PM »
Sous vide - the only way to cook a steak.   Will never go back to grilling…..

PointWarrior

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Re: Sous Vide Thread
« Reply #4 on: January 14, 2022, 03:31:14 PM »
Sous vide - the only way to cook a steak.   Will never go back to grilling…..

Sear on grill or hot cast iron pan on stove.

Galway Eagle

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Re: Sous Vide Thread
« Reply #5 on: January 14, 2022, 03:33:20 PM »
Why would you need a Sous Vide for short ribs?  I can give you my braised Guinness short ribs recipe if you're interested that I do in my Dutch Oven/Crockpot?  I don't have a Sous Vide but have been underwhelmed by one experience at a house party.

I'll never say no to a new recipe! Are you talking or flanken cut? I'm referring to flanken like you'd see for Asian street food.
Maigh Eo for Sam

Galway Eagle

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Re: Sous Vide Thread
« Reply #6 on: January 14, 2022, 03:34:42 PM »
Sear on grill or hot cast iron pan on stove.

I'm all about searing on the cast iron. Do you do rosemary and garlic in with the steak while in the sous vide? Saw a video of that recently and want to try it.
Maigh Eo for Sam

MuggsyB

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Re: Sous Vide Thread
« Reply #7 on: January 14, 2022, 04:16:03 PM »
I'll never say no to a new recipe! Are you talking or flanken cut? I'm referring to flanken like you'd see for Asian street food.

Ahhh...you're talking the Flanken Cut.  I do the English Cut but I swear by this recipe if you are looking for a better beef bourginoun or a goulash type dish.  Tremendously versatile and works just as well braising on the stove or letting slow-cook in a crock pot.  I'm not going to give you exact measurements but here it goes as far as what you will need:

4 lbs short ribs
1 large sweet onion
A couple of shallots
4 cloves of garlic
A couple of carrots
Sliced mushrooms
Beef Broth
Mutti or Pomi chopped tomatoes
Mutti, Pomi, or Cento Pureed tomatoes
Beef Broth
Guinness (there is no substitute)
Chili Sauce (just a teaspoon or so)
Tomato paste (one tabespoon)

Spices:

Paprika
Chill Powder
Cayenne
Harrisa powder (optional)
Thyme
Parsley
Salt/Pepper
Flour

1) Sear the short ribs with flour, salt, pepper, and paprika ,medium high, on all sides about 6 mins.  Set aside.

2) Sautee onions, and shallots until translucent, and carrots, mushrooms and garlic.

3) Put short ribs in the Dutch-O or C-P, add the liquids (don't forget the Guinness) with spices and bring to a boil.

4) Simmer for 9-10 hrs.

5)  The bones will fall off Galway, remove them and the ribs.

6) Use an immersion blender, or regular blender to smooth the veggies and sauce.

7) If the sauce needs to be thicker add a bit of flour.

It can be served with:

WIde Noodles
Boiled Potatoes
Mashed Potatoes
Polenta
Cauliflower Puree

Enjoy! 

Oh....finish with fresh Parsley and a dollop of sour cream.  Especially if you use the noodles.




« Last Edit: January 14, 2022, 04:18:11 PM by MuggsyB »

Hards_Alumni

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Re: Sous Vide Thread
« Reply #8 on: January 14, 2022, 04:30:47 PM »
I'm obsessed with mine. Doing 10hr short ribs today. Figured I'd see if anyone else has a sous vide they're obsessed with that wants to share recipes, uses, favorite sear method after taking it out, etc.

I loved my joule until it stopped working above 120F.  I've been considering picking up the annova at costco.

Hards_Alumni

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Re: Sous Vide Thread
« Reply #9 on: January 14, 2022, 04:32:01 PM »
I'm obsessed with mine. Doing 10hr short ribs today. Figured I'd see if anyone else has a sous vide they're obsessed with that wants to share recipes, uses, favorite sear method after taking it out, etc.

Also, my friend and I have done a full brisket.  It was really good, but... yeah just use the smoker.

Galway Eagle

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Re: Sous Vide Thread
« Reply #10 on: January 14, 2022, 04:38:23 PM »
Also, my friend and I have done a full brisket.  It was really good, but... yeah just use the smoker.

Interesting, were you trying to do a corned beef type thing? Use a smoking gun? Or what?
Maigh Eo for Sam

Galway Eagle

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Re: Sous Vide Thread
« Reply #11 on: January 14, 2022, 04:38:58 PM »
Ahhh...you're talking the Flanken Cut.  I do the English Cut but I swear by this recipe if you are looking for a better beef bourginoun or a goulash type dish.  Tremendously versatile and works just as well braising on the stove or letting slow-cook in a crock pot.  I'm not going to give you exact measurements but here it goes as far as what you will need:

4 lbs short ribs
1 large sweet onion
A couple of shallots
4 cloves of garlic
A couple of carrots
Sliced mushrooms
Beef Broth
Mutti or Pomi chopped tomatoes
Mutti, Pomi, or Cento Pureed tomatoes
Beef Broth
Guinness (there is no substitute)
Chili Sauce (just a teaspoon or so)
Tomato paste (one tabespoon)

Spices:

Paprika
Chill Powder
Cayenne
Harrisa powder (optional)
Thyme
Parsley
Salt/Pepper
Flour

1) Sear the short ribs with flour, salt, pepper, and paprika ,medium high, on all sides about 6 mins.  Set aside.

2) Sautee onions, and shallots until translucent, and carrots, mushrooms and garlic.

3) Put short ribs in the Dutch-O or C-P, add the liquids (don't forget the Guinness) with spices and bring to a boil.

4) Simmer for 9-10 hrs.

5)  The bones will fall off Galway, remove them and the ribs.

6) Use an immersion blender, or regular blender to smooth the veggies and sauce.

7) If the sauce needs to be thicker add a bit of flour.

It can be served with:

WIde Noodles
Boiled Potatoes
Mashed Potatoes
Polenta
Cauliflower Puree

Enjoy! 

Oh....finish with fresh Parsley and a dollop of sour cream.  Especially if you use the noodles.

Sounds very warming! I'll give it a shot
Maigh Eo for Sam

MuggsyB

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Re: Sous Vide Thread
« Reply #12 on: January 14, 2022, 09:28:57 PM »
Sounds very warming! I'll give it a shot

No problem.  And if you need a little heat add some hot sauce or chili flakes upon completion.

Hards_Alumni

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Re: Sous Vide Thread
« Reply #13 on: January 14, 2022, 10:40:28 PM »
Interesting, were you trying to do a corned beef type thing? Use a smoking gun? Or what?

We found a recipe online, and it used liquid smoke.

Turned out pretty decent.

#UnleashKolek

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Re: Sous Vide Thread
« Reply #14 on: January 15, 2022, 09:36:53 AM »
Have one. Never used. Could you link me the bags you use

Hards_Alumni

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Re: Sous Vide Thread
« Reply #15 on: January 15, 2022, 10:59:47 AM »
Have one. Never used. Could you link me the bags you use

I use gallon sized ziploc bags.  They're cheap and super effective.

Galway Eagle

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Re: Sous Vide Thread
« Reply #16 on: January 15, 2022, 11:31:53 AM »
Have one. Never used. Could you link me the bags you use

I bought a vacuum sealer and just use vacuum seal wrapping.
Maigh Eo for Sam

PointWarrior

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Re: Sous Vide Thread
« Reply #17 on: January 16, 2022, 07:32:30 PM »
Vacuum sealer - incredible handy kitchen appliance not just for sous vide but freezing left overs.  Every home should have one.


I bought a vacuum sealer and just use vacuum seal wrapping.