I was first introduced to the world of sous vide cooking one Christmas when my husband gifted me with an Anova Precision Cooker. Hearing the term “sous vide” only a time or two before, I had a lot to learn! I began to try it out with different meats and even veggies, testing temperatures to find that sweet spot. I’ve come a long way since then and have perfected my favorites.
What is sous vide cooking?
When sous vide cooking, the food is vacuum sealed and placed in a water bath set to the desired cooking temperature. The food will then cook to that temperature resulting in tender veggies or meats. You can then sear the meat or pop the veggies in the oven for a brief period to give it the char or roasted taste and look.
What can you make in a sous vide water bath?
You can use a sous vide for making just about anything: vegetables, eggs, and meats. It’s impossible to overcook, as your food will cook only to the temperature that you set the water bath to.
Sous Vide Recipes
I’ve tested out my Anova with veggies, meats, and even eggs once, but my preference is to use it for meats, particularly large cuts of meats like brisket and pork butt. Then, I’ll toss it on the smoker for a few hours to get that delicious bark and smoky flavor. Below are my tried and true sous vide recipes.
Brisket
Mmm, brisket. This recipe cooks the brisket cut tender, meaning it will slice just as easily as it would at a BBQ restaurant. Once removed from the water bath, the smoker will give it the tasty bark and smoky pink look. Need a side for your brisket? Why not try Cast Iron Mac & Cheese?
Ingredients
- 1 brisket (we typically cook a 3-6 lb cut)
- Your favorite rub
Directions
- Vacuum seal the brisket and place in water bath at 155ºF for at least 24 hours.
- Remove from water bath and let rest for 1 hour.
- Pat meat dry with a paper towel and coat with your favorite rub.
- Place on smoker at 225ºF for 3-4 hours. Wrap in butcher paper (or foil works too) and place back on smoker for another two hours.
- Remove from smoker and let rest for 30 min before slicing and serving.
Sous Vide Smoked Pulled Pork
Pulled pork tacos or sandwich anyone? We love pulled pork in this house and the leftovers are easy to use. When it’s just the two of us, we’ll split the leftover pulled pork in half. We’ll vacuum seal one half and freeze, then put the other half in a storage container to eat through the work week. When ready to use the frozen smoked pulled pork, thaw, then wrap in foil and reheat in oven.
Ingredients
- One pork shoulder butt (ours is usually around 7 lbs)
- Favorite meat rub
Directions
- Vacuum seal the pork butt and place in water bath at 165ºF for at least 18 hours. No less.
- Remove from water bath and let rest for 1 hour.
- Pat dry the meat and coat with your favorite rub.
- Place on smoker at 225ºF for 3-4 hours. Wrap in butcher paper (or foil works too) and place back on smoker for another two hours.
- Remove from smoker and let rest for 30 min. Shred and enjoy!
Seared Filet Mignon
Seared Filet Mignon is great for special occasions or date nights. This is typically our go-to for a quiet Christmas Eve dinner.
Note: This recipe cooks the meat to medium done-ness. Adjust water bath temperature if rare or medium-well is preferred.
Ingredients
- 2 filets
- 4 tbsp butter
- 2 cloves garlic, crushed
- 1 clove garlic, minced
- Salt & pepper to taste
- 1 tsp rosemary, optional (a sprig of fresh rosemary works great too)
- 2 tbsp avocado oil
Directions
- Vacuum seal the filets individually. In each include 1 tbsp butter, 1 garlic clove (crushed), salt, and pepper.
- Place in a water bath at 130ºF for 2-3 hours.
- Remove from water batch and rest for 30 minutes, then pat dry.
- Heat the avocado oil in a skillet on medium-high. Sear the filets for one minute on each side.
- Turn off heat and add the last 2 tbsp of butter, 1 clove garlic (minced), and rosemary (optional). Swish the butter and seasonings around until melted, spooning some of the mixture over the filets.
- Remove the filet mignon from pan and rest for a few minutes before serving.
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