Sous Vide Brisket without liquid smoke

The Beef Wellington is an impressive dish to serve. A juicy perfect medium rare fillet wrapped in a duxelle and crisp pastry layer. The flavours and appearance both make this a dish for a special occasion. Sous vide cooking makes it much easier to cook the meat right, and all you do is prepare the duxelle and crisp the pastry.

T-Bone steak | sous vide cooking time experiment

The classic T-bone is a fantastic cut to flame grill the traditional way on the braai, and even better when cooked sous vide first. Especially when you’ve got a nice, 3-fingers thick steak and want to make sure it’s cooked to perfection before searing with that flavourful crust. At which temperature you need to cook …