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
Cooking mode | Temperature | Duration |
Steam | 59 °C | 30 minutes |
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
Cooking mode | Temperature | Duration |
Steam | 59 °C | 19 minutes |
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
Cooking mode | Temperature | Duration |
Steam | 62 °C | 25 minutes |
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
Cooking mode | Temperature | Duration |
Steam | 62°C | 13 minutes |
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
Cooking mode | Temperature | Duration |
Steam | 90°C | 120 minutes |
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
Cooking mode | Temperature | Duration |
Steam | 63°C | 26 minutes |
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
Cooking mode | Temperature | Duration |
Steam | 64°C | 24 hours |
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
Cooking mode | Temperature | Duration |
Steam | 79°C | 10 hours |
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.