Sous Vide Daube of Beef | Recipe by

Sous Vide Daube of Beef with Orange and Thyme, Parmesan and Olive Oil Mash

Sous Vide Daube of Beef with Orange and Thyme, Parmesan and Olive Oil Mash Beef
  • COOK TIME: 8 hours


  • 1kg Feather Blade of Beef
  • 50g of Plain Flour, seasoned with Salt and Pepper
  • 1000ml of Red Wine, full-bodied
  • 2 Carrots, roughly chopped
  • 1 Onion, roughly chopped
  • 8 Sprigs of Fresh Thyme
  • 2 Garlic Cloves
  • 200g of Button Mushrooms
  • 200g of Pancetta, cut into Lardons
  • 1000ml of Veal Stock
  • ½ Orange
  • 1 tbsp of Butter
  • 2 tbsp of Vegetable Oil
  • Salt
  • Black Pepper
  • 1kg of Dry Mashed Potato
  • 100g Finely Grated Parmesan
  • 100mls Hot Milk
  • 80mls Extra Virgin Olive



Vacuum Packaging Machine
Sous Vide Water Bath
Vacuum Pack Pouches
Chopping Boards
Kitchen Knives
Fine Sieve
Blow Torch
Sauté Pans


This stunning winter warmer is a big favourite amongst chefs, served alongside a light fluffy mashed potato with a difference


  1. Cut the feather blade into large rustic pieces and dust in the seasoned flour. In a hot pan caramelise all the pieces with a little vegetable oil
  2. Add the butter, carrots, onion, thyme, garlic, pancetta and the mushrooms to the pan and heavily fry to get some colour
  3. Add the red wine to the pan and reduce to 150mls. Add the zest of orange to the pan along with the veal stock and reduce further to about 400mls
  4. Place the beef pieces into a vacuum pouch and add the sauce. Use the packaging machine to seal the pouch and cook in a preheated water bath at 85 degrees for 8 hours
  5. In a saucepan add the hot milk and gently stir the dry mash into it. When the mash is hot add the parmesan and stir, slowly drizzle in the olive oil stirring continuously. Season to taste
  6. When the beef is done take from the pouch and serve immediately beside the mash

Chef’s Tip –

Add a good stout to the pan instead of red wine to Give a ‘beef in beer’ flavour.

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