Skip to content

Stefan's Gourmet Blog

Cooking, food, wine

  • Home
  • About me
  • Recipe Index
    • Appetizer recipes
    • Risotto recipes
    • Pasta recipes
      • Fresh pasta recipes
    • Meat and poultry recipes
      • Beef recipes
      • Chicken recipes
      • Pork recipes
      • Game Recipes
      • Veal recipes
      • Lamb recipes
      • Duck recipes
    • Fish recipes
      • Tuna recipes
      • Salmon recipes
      • Monkfish recipes
      • Sole recipes
    • Seafood recipes
      • Shrimp recipes
      • Lobster recipes
      • Octopus recipes
      • Scampi (langoustine) recipes
      • Squid, calamari or cuttlefish recipes
    • Vegetable recipes
    • Baking recipes
    • Dessert recipes
    • Vegetarian recipes
    • Side dishes
  • Sous-vide
  • Italian menu
  • Restaurant Reviews
  • Wine
  • Coming soon…

Tag: beef

Sous-Vide tips & tricks6 Comments

Bife de Tira Sous-Vide

September 19, 2020September 19, 2020 StefanGourmet

Bife de tira is a cut of beef that I had not seen before, so I bought it out of curiosity. It did look nicely marbled. I tried to google it to find out what it was, but found contradicting … Continue reading Bife de Tira Sous-Vide

Sous-Vide tips & tricks12 Comments

The Use of Chilling After Cooking Steak Sous-Vide

September 12, 2020October 30, 2020 StefanGourmet

The topic of chilling after cooking sous-vide, also referred to as “shocking” or “ice bath”, is frequently debated in sous-vide support groups on Facebook. Some people insist chilling after sous vide should always be done, others don’t understand its use … Continue reading The Use of Chilling After Cooking Steak Sous-Vide

Asian cuisine5 Comments

Thai Green Curry with Sous Vide Beef and Eggplant

November 25, 2019November 25, 2019 StefanGourmet

Making your own Thai green curry paste from scratch is so worth it. If you have a blender it is very easy and the hardest part could be sourcing the ingredients. Fresh curry paste has more depth of flavor and … Continue reading Thai Green Curry with Sous Vide Beef and Eggplant

Secondi di Carne (meat dishes)4 Comments

Sous-Vide Mexican Shredded Beef With Green Peppers (Deshebrada)

September 13, 2019September 21, 2019 StefanGourmet

Deshebrada literally means “shredded” in Spanish. It is also the short name for a beef stew in Mexico. I saw this recipe for shredded beef with green pepper strips on Irene’s blog, and knew at once I wanted to make … Continue reading Sous-Vide Mexican Shredded Beef With Green Peppers (Deshebrada)

Cooking5 Comments

Crispy Green Beef Enchiladas

September 2, 2019September 2, 2019 StefanGourmet

As promised some recipes that use the salsa verde I posted about yesterday. These crispy green enchiladas are based on Baby Lady’s recipe, with beef instead of chicken. It was one of the best new dishes I’ve tried lately. The … Continue reading Crispy Green Beef Enchiladas

Secondi di Carne (meat dishes)7 Comments

Beef Burgers Sous-Vide

June 27, 2019June 27, 2019 StefanGourmet

It is fun and very tasty to make your own beef burgers from scratch. All you need is a meat grinder. You will need beef with a lot of marbling, like chuck (as I used here) or shortribs. Without fat, … Continue reading Beef Burgers Sous-Vide

Secondi di Carne (meat dishes)3 Comments

Oxtail Sous-Vide Served In A Portobello Mushroom With Stir-Fried Spinach

May 5, 2019May 6, 2019 StefanGourmet

Oxtail is one of those meats that can be prepared sous-vide in a way that it could never be without sous-vide. By cooking it a whopping 4 days (96 hours, give or take) at 60C/140F, the meat becomes as tender … Continue reading Oxtail Sous-Vide Served In A Portobello Mushroom With Stir-Fried Spinach

Asian cuisine10 Comments

Beef Rendang Sous-Vide

March 30, 2019March 30, 2019 StefanGourmet

Beef rendang is the national dish of Indonesia. I’ve already blogged my recipe for Rendang many years ago. Back then, I didn’t think it made sense to prepare it sous-vide, as an important part of making Rendang is reducing and … Continue reading Beef Rendang Sous-Vide

Secondi di Carne (meat dishes), Sous-Vide tips & tricks19 Comments

Beef Blade Steak Sous-Vide Time & Temperature Experiment

January 5, 2019 StefanGourmet

Blade steaks are a cut of beef from the shoulder area with a fascia (tough connective tissue) in the center. If the same part is sliced the other way and the fascia is removed, it is called a flat iron … Continue reading Beef Blade Steak Sous-Vide Time & Temperature Experiment

2. Primi (pasta, risotto)18 Comments

Ragù alla Bolognese Sous-Vide

November 5, 2018November 5, 2018 StefanGourmet

The most famous Italian meat sauce for pasta is of course the one from Bologna: ragù alla bolognese. And with reason: if made properly it can be divine. Outside of Italy (or inside of Italy in tourist traps) it is … Continue reading Ragù alla Bolognese Sous-Vide

Asian cuisine15 Comments

Chinese Steamed Buns with Beef Short Ribs Sous Vide Filling

May 11, 2018May 11, 2018 StefanGourmet

Steamed Chinese buns with a meat filling are known as “bapao” in the Netherlands. It is very popular snack food. You can buy them in the supermarket and heat them up in the microwave. The quality is not very good … Continue reading Chinese Steamed Buns with Beef Short Ribs Sous Vide Filling

Secondi di Carne (meat dishes)14 Comments

Frau Marquardt’s Rheinischer Sauerbraten (Beef Stewed in Vinegar)

May 1, 2018May 1, 2018 StefanGourmet

My German co-worker Timo mentioned that his grandmother prepares the best Sauerbraten using a family recipe that she in turn got from her own mother. I am always interested in traditional family recipes, and luckily he was willing to share … Continue reading Frau Marquardt’s Rheinischer Sauerbraten (Beef Stewed in Vinegar)

Sous-Vide tips & tricks21 Comments

Sous Vide Warm Aging Revisited

April 30, 2018May 1, 2018 StefanGourmet

Six years ago I blogged for the first time about a technique that I called “warm aging”. Aging is a technique that is used to improve the texture of meat and sometimes also to give it more flavor by the … Continue reading Sous Vide Warm Aging Revisited

Secondi di Carne (meat dishes), Sous-Vide tips & tricks18 Comments

Fish Sauce-Aged Steak

April 10, 2018 StefanGourmet

Dry aging is a technique to improve the texture and flavor of meat, especially steak. It is costly because the outside needs to be trimmed and discarded, and moisture is removed from the meat so it loses weight. To improve … Continue reading Fish Sauce-Aged Steak

Secondi di Carne (meat dishes)7 Comments

Beef Short Ribs Sous-Vide: Like Steak Or Braised

December 9, 2017December 9, 2017 StefanGourmet

Beef short ribs are a very popular cut to prepare sous-vide, because they are so flavorful. How do you like beef short ribs? Braised and unctuous like in the photo above? Then cook them sous-vide for 24 hours at 74C/165F. … Continue reading Beef Short Ribs Sous-Vide: Like Steak Or Braised

2. Primi (pasta, risotto)11 Comments

Conchiglie alla Vaccinara (Pasta with Oxtail Ragù Sous-Vide)

November 19, 2017November 19, 2017 StefanGourmet

Coda alla Vaccinara is a classic dish from Rome: oxtail stewed in tomato sauce. It is usually served as a secondo, but you can also eat the sauce over pasta as a primo before that. Another less common variation is … Continue reading Conchiglie alla Vaccinara (Pasta with Oxtail Ragù Sous-Vide)

Secondi di Carne (meat dishes)12 Comments

Texas Chili Sous-Vide

November 8, 2017November 8, 2017 StefanGourmet

Chili is a American dish of beef and chiles. There are many versions and debates about what is and is not authentic chili. I trust the judgement of Adam J. Holland aka The Unorthodox Epicure on what is real chili, and … Continue reading Texas Chili Sous-Vide

Sous-Vide tips & tricks82 Comments

How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks

November 1, 2017January 16, 2021 StefanGourmet

When you cook meat (beef, lamb, pork, venison, etc.) sous-vide for a long time (8 hours or more) at a temperature below 60C/140F, sometimes the meat comes out with an unpleasant smell. Sometimes just faintly, sometimes very strongly. The bag … Continue reading How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks

Asian cuisine11 Comments

Black Bean Beef Sous-Vide

September 1, 2017September 1, 2017 StefanGourmet

When I saw black been beaf on One Man’s Meat, I knew at once I wanted to make a sous-vide version. Conor’s Asian recipes are always quick, simple, and full of flavor. Sous-vide takes the quickness out of it, but … Continue reading Black Bean Beef Sous-Vide

Secondi di Carne (meat dishes), Sous-Vide tips & tricks17 Comments

Roast Beef: Oven Versus Sous-Vide

August 18, 2017 StefanGourmet

Sometimes a picture says more than a thousand words, but in this case the picture above doesn’t completely convey the difference between the two pieces of roast beef. Both are cooked to a core temperature of 55C/131F. The one on … Continue reading Roast Beef: Oven Versus Sous-Vide

Secondi di Carne (meat dishes), Sous-Vide tips & tricks21 Comments

Warm-Aged and Hay-Smoked Beef Picanha

July 9, 2017July 9, 2017 StefanGourmet

The popularity of picanha as a cut of beef to be prepared on the grill (BBQ) hails from Brazil, and that is why the cut is known under its Brazilian (Portuguese) name. It is called rump cover or rump cap … Continue reading Warm-Aged and Hay-Smoked Beef Picanha

Dutch cuisine6 Comments

Frikandellen (Dutch Deep Fried Hot Dog)

May 26, 2017May 26, 2017 StefanGourmet

A frikandel is one of the most popular Dutch fast food items. They are usually produced from “mechanically separated meat”, which means any meat that can be obtained through mechanical means from a carcass after ‘regular’ butchering has finished. To … Continue reading Frikandellen (Dutch Deep Fried Hot Dog)

2. Primi (pasta, risotto), Secondi di Carne (meat dishes)12 Comments

La Genovese alla Napoletana Sous-Vide (Ziti and Beef with Onion Sauce)

April 14, 2017April 14, 2017 StefanGourmet

Stefano of Italian Home Cooking has done it again: he posted a delicious traditional Italian recipe that I had not heard of before. I love Ragù alla Napoletano, which is a large piece of beef braised in tomato sauce. The … Continue reading La Genovese alla Napoletana Sous-Vide (Ziti and Beef with Onion Sauce)

Secondi di Carne (meat dishes)23 Comments

Boeuf Bourguignon Sous-Vide

April 1, 2017 StefanGourmet

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 … Continue reading Boeuf Bourguignon Sous-Vide

Cooking10 Comments

Steak Temperature Chart for Sous-Vide

March 18, 2017 StefanGourmet

When cooking sous-vide, you have perfect control over how done the meat is going to be. But it does require you to know what temperature corresponds with how you like your steak done. And so I prepared the above chart … Continue reading Steak Temperature Chart for Sous-Vide

Secondi di Carne (meat dishes)32 Comments

Flank Steak Sous-Vide Temperature Experiment

January 29, 2017January 29, 2017 StefanGourmet

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 … Continue reading Flank Steak Sous-Vide Temperature Experiment

Secondi di Carne (meat dishes)19 Comments

Sugo di Carne alla Genovese: Il Tocco (Genoese Braised Veal and Meat Sauce)

December 29, 2016 StefanGourmet

For Christmas I wanted to make a traditional Italian dish that I had not prepared before, preferably something that involved stuffed pasta. As I’ve already made so many stuffed pasta dishes over the years, I wasn’t sure if I would … Continue reading Sugo di Carne alla Genovese: Il Tocco (Genoese Braised Veal and Meat Sauce)

1. Antipasti (appetizers)7 Comments

Crispy Chili Balls (Chili Bitterballen)

November 27, 2016November 27, 2016 StefanGourmet

Some Dutch words are difficult to translate. Two important ones are gezellig and borrel. “Gezellig” means having a good time together with other people. It can be used as an adjective, as in “gezellige avond” (avond = evening), or as an adverb: … Continue reading Crispy Chili Balls (Chili Bitterballen)

Secondi di Carne (meat dishes)12 Comments

Deep Fried Corn ‘Ravioli’ Filled With Chili Con Carne

November 22, 2016November 22, 2016 StefanGourmet

This recipe is pretty crazy. It’s something I thought of and wanted to try: deep fried ravioli made with cornflour (masa) that I wanted to taste like hard taco shells, filled with chili con carne and smoked mozzarella. Although I … Continue reading Deep Fried Corn ‘Ravioli’ Filled With Chili Con Carne

Secondi di Carne (meat dishes)11 Comments

Strip Steak with Parsnip, Zucchini and Potatoes

May 24, 2016May 24, 2016 StefanGourmet

My old-fashioned butcher (which is not a bad quality at all in a butcher) is slowly catching up to new trends, and is now dry aging beef. I picked up a dry aged strip steak (called entrecote in the Netherlands) … Continue reading Strip Steak with Parsnip, Zucchini and Potatoes

Posts navigation

Older posts
© Stefan Boer, 2011-2021. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to StefanGourmet.com with appropriate and specific direction to the original content.
Blog at WordPress.com.
Cancel

 
Loading Comments...
Comment
    ×