by: Max M Rasmussen

Beef Cuvette - Red Meat Sous Vide

Cuvette Sous Vide ... oh so tender - Max M Rasmussen

Video Recipe - The main advantage of sous vide cooking is that you can turn cheap cuts into something as good, or better, as the expensive cuts. It makes me so happy every time :-D It is also an easy way to cook for guests. As it can be prepared a long time in advance and it is always ready on time.


  • 1 cuvette of about 1 kg (2 lbs)
  • 2 teaspoons salt
  • plenty of ground pepper
  • other dried herbs you like


Brown the meat in a very hot pan. About 2 minutes on every side.

Spice it well on all sides.

Use your vacuum machine to wrap it in a vacuum bag.

Set the temperature at 56°C (133°F).

Put the meat into the warm water and let it cook for 8 hours.

Cut across the meat fibers and plate.


One can theoretically make sous vide without the right equipment, but in practice it is not worth the trouble! So be prepared that you are going to spend a few hundred dollars to get started.

Once the meat is browned, and put into a vacuum bag, you can freeze it down. That makes it especially easy to cook for a lot of guests. You just take the meat from the freezer and put it into the warm water. Just add ½ hour to the cooking time and you are home scot free.

You can flavor it with any spices you like. Any dried spices that is. Fresh herbs, onions and garlic you must cook first. Or else they will become bitter or add funky flavors. This is because vegetables generally only cooks when they reach 85°C (185°F). Of you add wine to the bag you must also first boiling away the alcohol. It too gives off-flavors.

If you want to add any liquids to the bag a good tip is to freeze them so they are solid during the vacuuming.