Filed under Secondi di Carne (meat dishes)

Boeuf Bourguignon Sous-Vide

Boeuf Bourguignon Sous-Vide

Boeuf Bourguignon is a famous beef stew from the French region of Burgundy. The beef is stewed with red wine and served with mushrooms and pearl onions in a rich beefy sauce. I’ve posted before how to make it on the stovetop or using a pressure cooker. It is delicious, if you succeed in stewing the beef … Continue reading

Carnitas Sous-Vide, Then Broiled

Carnitas Sous-Vide, Then Broiled

Carnitas is a Mexican recipe to prepare pork: slow cooked in lots of lard. This will make the pork tender and juicy on the inside, with some crisp edges on the outside. With sous-vide and a broiler you can get a similar result that is very tasty and does not require a bucket of lard. … Continue reading

Pulled Pork Sous-Vide

Pulled Pork Sous-Vide

Pulled pork is a classic dish from the South of the United States. Purists may not agree with the method I present here, as they insist that pulled pork has to be made by tending a smoker for hours and hours, and that one has to worry about stuff like a ‘smoke ring’ and ‘bark’. … Continue reading

Blanquette de Veau Sous-Vide (Creamy Veal Stew)

Blanquette de Veau Sous-Vide (Creamy Veal Stew)

Blanquette de veau is a classic French dish that I was reminded of by Nadia. Visit her wonderful blog for a classic recipe. I’ve prepared a sous-vide version that turned out delicious. Blanc is French for white, and so everything but the parsley in this recipe is ‘white’: veal, mushrooms, pearl onions, white sauce, and … Continue reading

Flank Steak Sous-Vide Temperature Experiment

Flank Steak Sous-Vide Temperature Experiment

After having cooked sous-vide for six years, I still discover some improvements now and then. Until recently, when cooking beef sous-vide I would usually choose as low a temperature as possible, and then cook long enough for the meat to become tender. This has as an advantage that the beef retains as much juices as possible, because … Continue reading

Duck Breast with Mushrooms

Duck Breast with Mushrooms

Another niece turned 18 and so it was time for another bottle of the same 1998 Barolo, but this time for Dana. I thought it would be nice to cook something with duck breast for her, which already works with Barolo, but would work even more with some mushrooms added to the mix. And so … Continue reading

Venison Shank Sous-Vide

Venison Shank Sous-Vide

There isn’t much wildlife in the Netherlands, but there is some. The nearby dunes that are used to filter the drinking water for the city of Amsterdam (Amsterdamse Waterleidingduinen) have so much deer running around in them, that the authorities have decided that some have to be shot in order to prevent suffering from starvation. … Continue reading

Smoked Duck Legs Sous-Vide

Smoked Duck Legs Sous-Vide

It is wonderful how much culinary inspiration I get from other bloggers and my followers. Today’s recipe was inspired by Cecil Brewer, a follower who e-mails me his ideas and recipes. Cecil uses a slightly different technique because he uses a brine instead of a dry rub and he smokes the duck legs much longer … Continue reading

Duck with Cherries and Port Sauce

Duck with Cherries and Port Sauce

For my friend Jelmer’s birthday I cooked dinner for him with a bottle of vintage port from his year of birth (1989). This meant I had to come up with a dish that would work well with vintage port. Unlike tawny port, vintage port is like regular red wine in that you should finish the bottle … Continue reading

Pork Chops in Piquant Sauce

Pork Chops in Piquant Sauce

The best pork chops are those that are marbled with fat, as the fat provides flavor and prevents the chops from drying out. For this recipe I used some pork chops from iberico pig, the same Spanish pork that is used to make the famous jamón. The best part of this recipe is the piquant … Continue reading

Venison with Turnips and Peas

Venison with Turnips and Peas

This recipe is all about the turnips, small purple turnips that we get in spring and are called “meiraapjes” in Dutch. They look very pretty with their nice purple color, which unfortunately will be gone once you have peeled them. These turnips do not only look like radishes, but also the flavor is like radishes … Continue reading

Turkey with Spinach

Turkey with Spinach

This is a recipe that started off as “what can I make from what is in my refrigerator”, but we liked it so much that it is now a regular feature on our menu. Turkey can be a bit boring, but served this way it is almost exciting. The combination with the tender and juicy … Continue reading

Involtini di Vitello (Stuffed Veal Bundles)

Involtini di Vitello (Stuffed Veal Bundles)

This is an Italian version of what is known in the Netherlands as kalfsvinken: a thin slice of veal stuffed with ground veal. It becomes Italian by the addition of prosciutto, parmigiano, sage, and nutmeg. The easiest way to cook these perfectly is of course sous-vide, but you can just as easily finish them in … Continue reading

Picanha Sous-Vide with Chimichurri

Picanha Sous-Vide with Chimichurri

Picanha is a cut of beef that is very popular in Brazil and Argentina, that is known as “rump cap” in the United States or as staartstuk in the Netherlands. It is a tender and flavorful piece of beef from the rear of the animal with a fat cap on top. In South America it … Continue reading

Soul Food, Part 2: Smothered Pork Chops

Soul Food, Part 2: Smothered Pork Chops

The second part of the soul food feast we prepared was smothered pork chops. This is a simple but tasty recipe: pork chops that are cooked low and slow in onion gravy. Of course we made this sous-vide, but you can make it on the stovetop, too. The most important for this dish is to get … Continue reading

Rina’s Ribs (Puntine “della Rina”)

Rina’s Ribs (Puntine “della Rina”)

This is one of those rare cases when the name of a dish sounds better in English than it does in the original Italian. Simona of Grembiule da Cucina always has wonderful Italian home cooking recipes from her region Emilia, the land of prosciutto di Parma, aceto balsamico, Parmigiano Reggiano, and Lambrusco. She wrote a … Continue reading