Looking to explore a new way to cook and enjoy meat? Keen to expand your skills and try something a little different? Let us introduce you to the art of sous vide!
In this blog post, our butchers in Melbourne explore the origins and purpose of this revolutionary cooking technique.
We’ll provide you with step-by-step instructions on preparing your cut of red meat, discuss the importance of searing, and share expert tips for sous vide cooking different types of meat. Let’s dive in and discover the secrets of perfectly cooked beef.
What is sous vide? Starting with the origins
Sous vide means “under vacuum” in French.
It’s a cooking method that involves vacuum-sealing food in a bag and cooking it at a precise temperature in a water bath (also known as a ‘bain-marie’).
Developed in the 1970s by French chefs Bruno Gossault and George Pralus, sous vide was initially used by French chefs to maintain the quality and consistency of delicate dishes.
The purpose of sous vide is to achieve precise temperature control, evenly cooked meat, and enhanced flavour and tenderness.
How to prepare your cut of red meat for sous vide
Select your cut: what is the best meat to sous vide?
Select a quality cut of beef or red meat from Australian Butchers Store. Choose from our wide range of prime cuts, including these popular Australian premium beef cuts:
- Rib eye
- Tenderloin
- Sirloin
- Flank steak
- Brisket
Seasoning
Infuse your meat with your favourite seasonings, from paprika and thyme to lemon zest, spicy chipotle powder, or cayenne pepper.
If you want to stick to a classic herb blend, try a combination of garlic salt, rosemary, and cracked black pepper to add depth and aromatic richness.
Place met in a vacuum-sealed bag
Place the seasoned meat in a vacuum-sealed bag, ensuring it’s properly sealed to prevent water from entering. These specially designed bags allow air to be completely removed before sealing, creating an airtight environment for cooking.
Preheat and submerge!
Preheat the sous vide water bath to the desired temperature for your cut of meat.
Then, submerge the bag into the water bath and cook according to the recommended time and temperature for your specific cut.
Here are some recommendations to help guide you:
Rib eye
For a juicy and tender rib-eye steak, sous vide at 57°C for 2-4 hours. This will give you a beautifully cooked piece of meat.
Tenderloin
Aim for medium-rare by setting the sous vide to 54°C. Cook for 1-3 hours to achieve a melt-in-your-mouth texture.
Sirloin
Sous vide at 54°C for perfect medium-rare doneness. Cook for 1-3 hours, adjusting based on the thickness of the cut.
Flank
Sous vide flank steak at 60°C for 2-4 hours to achieve a tender and flavourful result.
Brisket
For tender, melt-in-your-mouth brisket, sous vide at 68°C for 24-48 hours. This long, slow cook will result in succulent and flavorful meat.
Remember these are a guide only, intended as general guidelines for sous vide cooking. Actual cooking times will vary depending on the thickness and quality of the meat. We strongly recommend a meat thermometer to help you achieve accurate cooking temperatures!
Common questions about the sous vide cooking method
What equipment do I need for sous vide cooking?
To get started with sous vide cooking, you’ll need a sous vide machine (called an immersion circulator), vacuum-sealed bags, and a water bath container.
Can I season the meat before vacuum-sealing it?
Yes, you should ensure the meat is seasoned before vacuum sealing. This allows the flavours to infuse into the meat during the cooking process. The result is a juicy, tender, and flavoursome cut!
Should you sear your meat after sous vide?
Searing your meat after sous vide is highly recommended to achieve a caramelised crust and enhance the overall flavour and appearance.
Follow these steps to achieve the perfect sear:
- Remove the meat from the vacuum-sealed bag and pat dry with a paper towel
- Preheat a skillet or grill to high heat
- Add a small amount of oil to the skillet or brush the meat with oil
- Sear the meat on all sides for 1-2 minutes until a golden-brown crust forms
- Rest the meat for a few minutes before slicing and serving
Does sous vide dry out meat?
Absolutely not! In fact, it is renowned for its ability to retain moisture and juiciness in the meat.
The precise temperature control and the vacuum-sealed environment of sous vide cooking help prevent moisture loss and ensure even heat distribution.
Can you put frozen meat in sous vide?
Yes, you can put frozen meat directly into a sous vide water bath. Sous vide cooking is particularly suitable for cooking frozen meat due to its precise temperature control.
However, it’s important to note that cooking times will be longer compared to thawed or fresh meat. It’s recommended to add an additional 50% to the cooking time specified for thawed or fresh meat. Ensure you’re guided by your meat thermometer for accurate results!
Keen to try out this unique cooking method?
Mastering the art of sous vide cooking allows you to achieve restaurant-quality results in the comfort of your own kitchen!
With the precise temperature control offered by sous vide, you can enjoy perfectly cooked beef and red meat every time.
Visit Australian Butchers Store to explore our wide range of prime cuts and start your sous vide culinary adventure today.
Elevate your cooking skills and savour the tenderness, flavour, and juiciness that sous vide brings to your favourite cuts of meat.
Shop online or visit us in store
Australian Butchers Store has four convenient locations across Melbourne. If you’re looking for a butcher near you, visit us in store today!
Alternatively, you can shop online: discover all your favourite cuts and stock up on high-quality meat at wholesale prices when you shop with our premium online butcher.
