When it comes to cooking meat, a sous vide can be a reliable approach that helps retain moisture and yields a tender, flavorful dish. This versatile method is not limited to simple meals like beef or pork, but also allows for more complex recipes such as stews, braises, and even poached eggs. In this post, we’ll dive into 25 of the best sous vide recipes, with an added bonus section dedicated to sweet treats.
Apple & Rosemary Pork Chops
When cooking in-bone pork chops using sous vide, it’s essential to treat them with care. Begin by applying a dry rub consisting of nutmeg, garlic powder, Cajun seasoning, salt, and pepper to the pork chops. Once the seasonings are evenly distributed, place the chops in a vacuum bag and cook at 140°F (60°C) for two hours. After cooking, remove the pork chops from the bag and sear them in a skillet over medium-high heat with sliced apples and rosemary.
Allow the chops to rest before serving, garnished with the apples and rosemary as a topping, for an elevated dining experience.
Chicken Caprese
When it comes to cooking succulent and flavorful chicken, sous vide is an excellent method to achieve tender results, as seen in this Chicken Caprese recipe. To prepare the dish, place chicken breasts in vacuum bags along with a blend of seasonings, including whisked salt, pepper, garlic powder, onion powder, dried basil, and dried oregano. Add a splash of olive oil and balsamic vinegar to the mixture, then include three fresh basil leaves for added flavor.
Seal the bags and cook at 170°F (77°C) for two hours while you prepare the topping. For the topping, combine juicy tomatoes with salt, olive oil, pepper, garlic, and basil, before finishing it off with a generous sprinkling of mozzarella cheese. Once the chicken is cooked to perfection, pour the topping over the top and finish with a drizzle of balsamic vinegar for a rich and tangy flavor profile.
Chicken Breast
For succulent and juicy chicken breasts, sous vide is an excellent option. To achieve perfection, set your water temperature to 145°F (63°C) and seal the chicken breasts in a Ziploc bag along with your preferred seasoning, lemon slices, and fresh herbs of choice. Allow the chicken to cook for anywhere between one hour to four hours before pat drying and adding additional seasoning. Finally, sear the chicken breasts in oil and butter to add a crispy texture, then serve immediately.
Chicken Breast With Lemon And Herbs
Creating a mouthwatering dish like Chicken Breast With Lemon And Herbs is a breeze when using sous vide cooking. To begin, season each chicken breast liberally and place it in a Ziploc bag alongside slices of lemon, fresh thyme sprigs, and rosemary leaves. Then, cook the mixture at a precise 145°F (63°C) for a timeframe of one to four hours. Once cooked, remove the chicken from the bag, pat it dry with paper towels, and sear it in a skillet over medium-high heat until nicely browned.
After cooking, allow the chicken to rest before slicing it diagonally. Serve your masterpiece with additional lemon slices, fresh herbs, and capers for an added burst of flavor.
Pesto Chicken
To craft a delectable Pesto Chicken dish, you’ll need just five ingredients. Begin by placing chicken breasts in a vacuum bag, squeezing lemon juice over them, and sprinkling salt to create a flavorful foundation. Next, add a generous coating of basil pesto, allowing the aromatic mixture to infuse into the meat. Then, preheat your sous vide machine to 149°F (65°C) and cook the chicken for 45 minutes. Following cooking, quickly sear the chicken in a hot skillet to create a crispy exterior.
Once cooked through, allow the chicken to rest before serving with the remaining pesto sauce.
Balsamic Chicken
To create mouthwatering, juicy chicken breasts using sous vide cooking method, begin by preheating a water bath to 140°F (60°C). Next, season the chicken breasts within a Ziploc bag by adding thyme sprigs and ensuring all air is removed. Allow the chicken to cook for approximately one to two hours while you simultaneously simmer a mixture of mustard, balsamic vinegar, honey, garlic, and brown sugar until it reaches a thick consistency.
Once the cooking process is complete, remove the chicken breasts from the bag and pat them dry using a paper towel. In a skillet heated over medium-high heat, sear both breasts to achieve a crispy exterior before setting them aside. Then, add chopped tomatoes and cook for a brief moment before pouring in the balsamic glaze. As the glaze simmers, readd the chicken breasts to the skillet and serve with the rich balsamic sauce.
Chuck Roast
Transforming a chuck roast into a succulent masterpiece is a cinch when using a sous vide machine. To start, dry-brine the meat by patting it dry and sprinkling on your preferred spices – think dry meat rub, Cajun seasoning, or even simple paprika to create a crust. Next, seal the roast in a Ziploc bag with a generous slathering of butter, then set the sous vide to 138°F (59°C) for a medium-sized roast.
Allow the magic to unfold as you cook it for anywhere between 18 and 36 hours, depending on the size of your roast. After its culinary transformation, let it rest before searing it in a skillet over medium-high heat. As the juices flow, pour them into a bowl while slicing the roast and serving with the flavorful jus.
Turkey Roulade
To create an unforgettable Turkey Roulade, begin by crafting a fragrant paste from parsley, cilantro, brown sugar, garlic, lemon zest, lemon juice, salt, oil, and chili flakes. This aromatic blend serves as the foundation for your culinary masterpiece.
Next, prepare the turkey breast by applying the paste evenly, then carefully rolling it up and wrapping with turkey skin, plastic wrap, and twine to secure. Allow this wrapped roulade to marinate in the refrigerator overnight.
The following day, set your sous vide machine to a precise 150°F (66°C). Gently pat dry the roulade, then generously butter it and season with additional salt. Place the roulade in a vacuum-sealed bag to ensure an even cooking process.
Cook the turkey for five hours before allowing it to cool completely. The resulting juices can be strained into a jug to create a savory jus. To add a touch of caramelized charm, sear the skin in a hot skillet until golden brown.
Finally, slice the roulade into half-inch thick portions and serve.
Garlic Herb Butter Steaks
Indulge in the richness of Filet Mignon, elevated by the precise cooking method of sous vide. To achieve tender perfection, season the steak and sprinkle garlic powder before sealing it in a vacuum bag for an hour-long slow-cooking process at 130°F (54°C), ideal for medium-rare doneness. Next, prepare the aromatic garlic butter by blending softened butter with salt, parsley, and garlic.
Once the cooking cycle is complete, sear the steak in a hot skillet to add a crispy crust, then finish it off with a generous pat of the savory garlic butter.
Meatloaf
To achieve a juicy Meatloaf, consider utilizing sous vide cooking method. Start by setting the water bath to a precise temperature of 153°F (67°C). Meanwhile, prepare a breadcrumb mixture by combining it with milk, allowing it to soak and absorb excess moisture. Next, caramelize some celery and onion in a pan until they’re tender, then add minced garlic and cook for an additional minute before removing from heat. Stir in tomato paste and seasoning to infuse the mixture with rich flavors.
In a separate bowl, combine the soaked breadcrumbs with ground beef, sausage, eggs, Worcestershire sauce, and seasonings. Add the cooked celery and onion mixture to the blend and shape into two distinct loaves – one rounded and one rectangular. Place each loaf sideways in a vacuum bag, seal the end, and leave the other end open about four inches from the loaf. Set the sealer to ‘moist’ mode before sealing the bag.
Finally, submerge the meatloaf in the sous vide water bath for 75 minutes or until it reaches a firm texture with only clear juices released.
Salmon With Asian Sauce
Cooking fish with a sous vide machine is a breeze! To achieve medium doneness, set the device to 120°F (49°C). Meanwhile, combine oyster sauce, Shaoxing wine, minced garlic, and grated ginger in a bowl to create a savory marinade. Brush this mixture onto the salmon fillets before placing them in a vacuum bag, removing any air pockets, and sealing it tightly. Cook the fish for 45-60 minutes, then serve.
For an added crispy texture on the skin, simply sear the salmon in a hot skillet after cooking.
Scallops
Sous vide cooking can be a game-changer when it comes to cooking pan-fried scallops that are prone to sticking or overcooking. By submerging them in water at a precise temperature, you can ensure tender and evenly cooked results every time. To start, season your batch of scallops and place them in a Ziploc bag with some olive oil. Seal the bag tightly and cook it at 123°F (51°C) for 30 minutes.
Once the cooking time is up, remove the bag from the water bath and let it chill for a few minutes to stop the cooking process. Next, pat the scallops dry with paper towels to remove any excess moisture, then heat a skillet over medium-high heat with some oil and butter. Sear the scallops until they develop a golden crust on both sides, then transfer them to a plate to drain off any excess oil and butter.
Finally, squeeze some lemon juice over the top to add a burst of citrus flavor and toss the scallops to coat.
Brisket
For tender, fall-apart brisket, consider using a sous vide method instead of a slow cooker. Begin by applying a meat rub consisting of pink salt, Kosher salt, and pepper to the brisket. Next, place the brisket in a vacuum bag with liquid smoke and seal. Cook at 155°F (68°C) for 24 to 36 hours. Once cooked, remove the brisket from the vacuum bag and submerge it in an ice bath to cool. After cooling, pat the brisket dry and re-season with more of the meat rub.
Finally, finish the brisket on a smoker at 225°F (107°C) for an additional three hours.
Steak
To achieve a mouth-watering medium-rare steak, utilise the sous vide method. Start by setting the temperature to 130°F (54°C) and place your chosen cut of steak in a vacuum bag along with any desired seasonings or marinades. Allow it to cook for approximately half an hour for every half-inch of thickness. Once cooked, remove the steak from the bag and pat it dry before searing it in a skillet over medium-high heat. After searing, let the steak rest for a few minutes prior to slicing and serving.
Guinness Beef Stew
To elevate the rich flavors of your Beef Stew, consider employing sous vide cooking method. Start by pat drying the beef cubes and seasoning them before searing them in a Dutch oven and setting them aside. Next, sauté the onions, carrots, garlic, and tomato paste until the mixture is fragrant, then dust it with flour and add a bay leaf.
Allow the mixture to coat evenly, deglazing the pan with Guinness beer before adding all the ingredients, including the remaining beef stock and Guinness, to a Ziploc bag. Cook the stew for 24 hours at 185°F (85°C), allowing the flavors to meld together harmoniously. Finally, pour the cooking juices from the bag into a skillet, thickening them to your desired consistency. Return the sauce to the meat and vegetables, combining everything for a truly exceptional Beef Stew.
Carnitas Tacos
Indulge in the tender and juicy Carnitas, featuring a satisfying crunch from their crispy edges. The secret to their irresistible flavor lies in a thoughtful blend of seasonings and marinades. Begin by dry-rubbing the pork shoulder with a mixture of Kosher salt, black pepper, cumin, paprika, and oregano. Then, place the meat in a vacuum bag alongside a refreshing concoction of lime juice, orange juice, and beer.
Allow it to slow-cook at 160°F (71°C) for an impressive 18 hours, allowing the flavors to meld together beautifully.
Once cooked, shred the meat with a cup of its rich juices, which will add depth and moisture to each bite. To finish, broil the Carnitas at high heat for five to ten minutes, adding a satisfying crunch to their exterior. Serve them warm in tacos, perhaps alongside some inspiration from ’16 Great Recipes For Your Leftover Taco Meat’
Pork Chops
To achieve mouthwatering pork chops, preheat your sous vide machine to 140°F (60°C). Next, combine chopped herbs, olive oil, and seasonings in a Ziploc bag with the pork chops. Seal the bag, giving it a gentle shake to distribute the flavors evenly, then remove as much air as possible before lowering the bag into the water bath. Cook for at least an hour, or longer if the bones are included, before finishing them off on the grill with a sear.
Pork Tenderloin With Ginger, Honey, And Rosemary
To craft a mouthwatering Pork Tenderloin, you can rely on a medley of flavors from lemon juice, fresh herbs, and ginger. Begin by preheating your sous vide machine to 145°F (62°C), then generously season the tenderloin. In a separate bowl, whisk together olive oil, honey, grated ginger, lemon juice, and minced garlic. Next, place the pork tenderloin in a Ziploc bag with fresh rosemary sprigs, ensuring it’s fully coated in the marinade.
Remove as much air as possible before cooking for a duration of 90 minutes to four hours. Once cooked, pat the tenderloin dry and discard any excess rosemary while reserving the flavorful juices. Sear the pork in a pan until nicely browned, then cover with foil to allow it to rest. Meanwhile, reduce the cooking juices on low heat to create a rich sauce, incorporating additional rosemary and seasonings as needed.
Finally, slice the tenderloin into manageable pieces, spooning the savory sauce over the top before garnishing with fresh rosemary sprigs.
Pulled Pork Shoulder
Pulled Pork Shoulder is a versatile dish that can be cooked using either a slow cooker or sous vide. For optimal results, apply a spice rub consisting of paprika, Kosher salt, dark brown sugar, mustard seeds, black pepper, garlic powder, oregano, coriander seeds, and red pepper flakes to the pork shoulder. Place the seasoned meat in a vacuum bag and cook at 165°F (74°C) for a minimum of 18 hours, allowing the flavors to meld together.
Once cooked, remove the pork from the liquid, pat it dry, and finish cooking it in the oven at 300°F (149°C) with additional spice mix for about an hour and a half. To add extra flavor, use the cooking juices mixed with barbecue sauce as a glaze during the final stages of cooking. After cooking, allow the shoulder to rest before shredding and seasoning it with more barbecue sauce for serving.
Mustard And Molasses Pork Belly Strips
While patience is often rewarded when it comes to cooking, this recipe for Mustard And Molasses Pork Belly Strips truly exemplifies the benefits of taking your time. By allowing the strips to marinate in a mixture of molasses, Dijon mustard, apple cider vinegar, and black pepper overnight, you’ll unlock a depth of flavor that’s simply not achievable with quicker methods.
Simply place the pork belly strips in a Ziploc bag, combine the marinade ingredients, seal the bag, and refrigerate for at least eight hours or overnight. Once the marinating process is complete, cook the strips in a sous vide machine at 170°F (77°C) for four hours, before seasoning with salt and finishing them off with a few minutes on a hot grill to crisp up their texture.
Cheesy Egg Bites
To create perfectly cooked, airy Cheesy Egg Bites with a tender crumb and creamy texture, consider employing your sous vide as a convenient cooking method. Simply preheat the water to 172°F (78°C), grease some mason jars, and then begin building each bite by adding a layer of shredded cheese, followed by a pour of whisked eggs and milk. Fill each jar to about three-quarters full, add any desired seasonings, and finally screw on the lids.
Allow the egg bites to cook for approximately one hour before letting them cool completely.
24-Hour Ribs
To ensure mouthwatering results, it’s essential to prepare ahead for these tender and flavorful ribs. Begin by preheating your sous vide device to a precise 152°F (67°C). Next, apply a generous dry rub to the prepared ribs, then seal them in vacuum bags to create a perfect cooking environment. Allow the ribs to cook undisturbed for a full 24 hours, allowing the tenderizing process to take its course. Once cooked, discard any excess juices and gently pat the ribs dry.
To add an extra layer of flavor, reapply the dry rub and smother with your preferred barbecue sauce. Finally, finish the ribs on a hot grill until they develop a satisfying charred edge. Allow them to rest before serving for maximum tenderness and flavor.
Poached Eggs
Achieving perfectly poached eggs without the fuss is a feat many struggle with. But, utilizing a sous vide machine can simplify the process significantly. Begin by setting the device to 167°F (75°C) and placing the eggs at the base of the container. Allow them to cook for approximately 13 minutes before removing them from the water bath. To halt the cooking process and make the eggs easier to handle, submerge them in cold running water for about 30 seconds until they have cooled sufficiently.
Once cooled, crack the eggs into small bowls or directly onto your toast, ready for serving.
Honey Garlic Chicken Thighs
To unlock the secret to mouthwatering chicken dishes, start by preheating your sous vide to 165°F (74°C). Next, season the chicken with salt and pepper, then carefully place it in a single layer within a bag, sealing it tightly. Allow the chicken to cook for one hour before giving it a finishing touch.
Once cooked, pat the chicken dry to remove any excess moisture, then sear it in a skillet over medium heat using oil and butter.
As the skin crisps up, carefully remove it from the pan while you create a tangy and savory sauce by combining garlic, lemon juice, soy sauce, honey, and the rich juices released during cooking.
The end result is a culinary masterpiece that’s sure to impress, with each bite bursting with flavor and texture.
Potatoes
When it comes to side dishes, these potatoes are truly exceptional – so good, in fact, that they may even steal the show from the main course. To achieve this level of flavor and tenderness, start by preheating your sous vide water bath to around 194°F (90°C). Next, place a pound of baby potatoes in a single layer within a bag, adding pats of butter, fresh herbs, and a sprinkle of Kosher salt and freshly ground pepper.
Seal the bag using a vacuum sealer or a method of your choice, then submerge it in the sous vide for approximately one hour. Once the potatoes are tender to your liking, remove them from the bath and give them a quick brown in a hot skillet or oven – you won’t be disappointed!
Bonus: Desserts
Beyond its reputation for cooking meats to perfection, the sous vide method offers endless possibilities for sweet treats. By leveraging your collection of sealable jars, you can transform cheesecakes and crème brûlées into surprisingly effortless desserts. Whether you’re a seasoned chef or an amateur baker, this versatile technique invites experimentation and innovation in the world of pastry.
Grasshopper Cheesecake
To take your Grasshopper Cheesecake game to the next level, consider using jars as a creative way to achieve portion control and simplify sous vide cooking. Start by preparing a base layer of chocolate graham crackers mixed with melted butter. Then, combine cream cheese and sugar before incorporating eggs, mint extract, and green food coloring for the second layer.
Don’t forget to seal those jar lids tightly (if you’re looking for more creative inspiration, check out our article ’28 Big Green Egg Recipes You Need To Try’). Once cooked at 176°F (80°C) for an hour, let it cool in the refrigerator before finishing with a rich ganache made from warmed cream and chocolate chips. With these steps, you’ll be on your way to a decadent dessert that’s sure to impress.
Crème Brûlée
Mastering Crème Brûlée with sous vide ease, it’s a game-changer! Simply whisk together egg yolks, sugar, salt, bourbon (optional) and vanilla extract, then combine with cream, allowing the mixture to settle before pouring into jars. Seal the jars with lids, but not too tightly, as this delicate dessert requires a gentle approach. Next, preheat your sous vide to 179°F (82°C) and cook for an hour, after which you can remove the Crème Brûlée from the water bath and let it cool.
The final touch is adding a sprinkle of sugar followed by a carefully applied caramelized layer achieved with a blow torch, allowing the topping to harden before serving.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
