Cookingchart Beef

Always preheat the cooking space before you put food in. Unless otherwise stated, use portions of approx. 200 g per vacuum bag. Cooking time can vary slightly depending on the quality and maturity of product.

Tenderloin

Remarks: Vacuum in marinade (full vacuum, approx. 0.8–0.9 bar), then brown well in frying pan.

Tip: Use premium Quality meat. Before vacuum-sealing, marinade in olive oil for ½ hour.

Tenderloin Rare

Remarks: Vacuum in marinade (full vacuum, approx. 0.8–0.9 bar), then brown well in frying pan.

Tip: Vacuum-seal larger pieces and cook whole. This ensures the meat remains juicy and can be carved easily.
 

Sirloin Medium

Remarks: Vacuum in marinade (full vacuum, approx. 0.8–0.9 bar), then brown well.

Tip: Serve with red-wine/shallot sauce. Preparation: Caramelise a pinch of raw cane sugar in a hot pan, add 1 tbsp finely chopped shallots, some finely ground black pepper and a bay leaf. Add 100 ml good quality red wine and reduce well. Add 100 ml veal stock and season to taste.

Sirloin Rare

Remarks: Vacuum in marinade (full vacuum, approx. 0.8–0.9 bar), then brown well.

Tip: Trim fat. Vacuum-seal with a small sprig of rosemary.

Ragout

Remarks: Cut pieces of about 3 × 3 cm, brown, vacuum-seal with stock (approx. 100 ml) and vegetables (weak vacuum, approx. 0.4–0.6 bar).

Tip: Use shoulder. Can also be prepared as a curry: vacuum-seal with curry paste, coconut milk and spices.

Rump

Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4-0.6 bar), then brown well.

Tip: Marinate in thyme and lemon oil.

Stewing Meat

Remarks: Vacuum-seal 1.5 kg meat with approx. 500 ml stock and vegetables (weak vacuum, approx. 0.4–0.6 bar).

Tip: Use neck. Add mixed diced stewing vegetables with bay leaf and cloves.

Braised Beef

Remarks: Marinate 1.5 kg meat, brown, then vacuum-seal with about 300 ml stock and vegetables (weak vacuum, approx. 0.4–0.6 bar).

Tip: The spicier the stock, the better the sauce. Add plenty of herbs to the stock when cooking.