Discover perfectly cooked beef with your sous vide machine | The Tool Shed

Discover perfectly cooked beef with your sous vide machine

Beef is the nation’s favourite for a classic Sunday roast but did you know that it also tastes fantastic (even better than fantastic) when cooked sous vide? Use your sous vide machine to create perfectly cooked beef that will guarantee happy diners.

A lot of our beef recipes are very adaptable meaning you can get creative with different ingredients and flavours. We’ve selected three of our favourite recipes to show you but for our complete selection of beef recipes please click here.

RECIPES

SOUS VIDE T-BONE VEAL STEAK WITH ROASTED MUSHROOMS, BACON AND ONION JAM

If you’re looking to create a dish with real wow factor then take a look at this fantastic T-Bone steak recipe. This luxury cut of meat makes an amazing melt in the mouth steak that tastes sensational with the onion jam.

Relatively simple to make, this meat takes just 1 1/2 hours to cook sous vide and is extremely versatile. If you’re not keen on onion jam, simply serve it alongside your sauce of choice. Choose your favourite side dish (we have a great selection) and enjoy your steak exactly how you like it!

READ THE RECIPE

CUMIN & PEPPER AND SWEET & SOUR PUMPKIN

With autumn just around the corner this tasty beef stew recipe is worth book-marking for those cold, dark nights. This dish will go down just as well at a dinner party as it would with the family for a mid-week meal, and that’s because it tastes amazing! Yes, it may take a while to cook sous vide but we all know that slow cooked beef is well worth the wait.

This dish works well with all kinds of flavours, our chef suggests adding Chinese black bean sauce to the vacuum bag but if you try something different, let us know, we’d love to hear how you make this dish your own.

READ THE RECIPE

BRAISED BLADE OF BEEF WITH RED WINE SHALLOTS, CREAMED SPINACH AND MASH

This cut of beef lends itself beautifully to sous vide cooking. If you decide to create this recipe we promise that you will not be disappointed with the results. Served alongside creamy mash, comfort food meets fine dining in this tasty family favourite recipe.

This is another dish that works well with all sorts of flavours. We like it with stout but why not experiment with your favourite flavours.

READ THE RECIPE

SOUS VIDE RIB OF BEEF WITH HERB INFUSED CELERIAC AND FOREST MUSHROOM SAUCE

Gather your friends and family and turn your next Sunday dinner into an occasion with this fantasic rib of beef! The slow cooked beef tastes amazing alongside the celeriac but if you prefer, you can substitute the celeriac with onion and this works just as well.

Trust us, this is what Sundays (or any other day for that matter) were made for!

READ THE RECIPE

ROASTED BAVETTE OF BEEF WITH SAUTEED WILD MUSHROOMS, PARSLEY AND WATERCRESS PERSILADE

If you’re a fan of steak and chips then this bavette of beef is the perfect choice. Whilst a little forward planning is required, as the meat takes 24 hours to cook sous vide, we promise you that the results will definitely be worth the wait. The wild mushrooms bring a little decadence to the dish but if you’re not a fan, simply substitute with your vegetable of choice.

For a BBQ style flavour our chef suggests smoking the meat before cooking, or for a fiery finish why not roll the bavette in crushed black pepper corns? Either way, we can assure you that it will taste fantastic!

READ THE RECIPE

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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