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Sous Vide Recipes
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Meat
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Rib Fingers / Peas / Eggplant / Amaranth
Thomas Mader
September 2021
Rib Fingers, Caramelized Onion, Tarragon, Iceland Moss
Sandra Scheidl
August 2021
Fish & Ribs
August 2021
Rib Fingers / Carinthian Lardo / Wild Mustard
Florian Hipp
July 2021
Wagyu Rib Fingers / Jerusalem Artichoke / Vinegar / Passion Fruit
Andreas Kröckel
July 2021
Crunchy Rib Fingers BBQ Style
Alexander Knelle
May 2021
Blue cobia - royal barley – coral
Patrick Landerer
December 2020
Black Angus oyster blade | Celery beer mousse, hay ash, bulb vegetables
Nicolas Rathge
November 2020
„Waldviertler Surf & Turf“
Klaus Hölzl
November 2020
Angus-Wagyu shoulder, licorice, garlic, Hirter Morchl beer
Dennis Bachus
October 2020
Anugs-Wagyu Oyster Blade
Bernhard Zimmerl
September 2020
Hanging steak from Swabian cattle with salad and onions
Benjamin Maerz
August 2020
Salad with rabbit, quail eggs and yoghurt foam
Danilo Ange
July 2020
Pink roasted veal
Danilo Ange
June 2020
Lamb loin, celeriac puree, and coffee
Danilo Ange
May 2020
Veal Shank with Red Wine an smashed Potatoes
Juan Freire
July 2019
Braised veal neck
Tim Raue
May 2019
Braised Pork Shoulder with roastet Sweet Potatoes
Juan Freire
April 2019
Albers Flank Steak with Smoked trout foam
Stephan Haupt
January 2019
Lamb
Maroun Chedid
December 2018
Black Angus Bavette mit Pastinake
Christina Steindl
December 2018
Oxtail with Parsnip Puree and Ginger Pear
Diego Dato
November 2018
Egg with Iberian Pork Belly
Diego Dato
November 2018
Duck Liver
Maroun Chedid
November 2018
Flank Steak with Bull Testicles
Dominik Gaspar
November 2018
Flank Steak with Jerusalem artichokes
Philipp Philipp
October 2018
Spareribs
Jens Glatz
October 2018
Pork Knuckle with Coleslaw
Diego Dato
September 2018
Flank Steak with Venere Rice
Marlene Berger
September 2018
US Beef Shoulder
Andi Schweiger
September 2018
Savoy Cabbage Praline / Chestnut / Pumpernickel / Horseradish
Stefan Lemberger
May 2018
Duck Leg Sous Vide with Spelt-Sotto, Mustard Cream and Romanesco
Stefan Lemberger
March 2018
Lamb with Hay Potatoes
Benedikt Faust
January 2018
Beef sirloin with celery cream
Daniel Phillips
November 2017
Beef sirloin with blood pasta
Philip Kröll
November 2017
Texas Style Brisket
Dominik Rossbach
October 2017
Wagyu cheeks
Annette Sandner
July 2017
Filet Stroganoff
Annette Sandner
July 2017
Coq au vin
Jens Glatz
June 2017
Ossobuco
Jens Glatz
June 2017
Short Rib
Mattias Roock
April 2017
Neck of lamb with sweetbreads and sweet potato
Thomas Bühner
January 2017
Iberico Pork with cauliflower risotto
Jens Glatz
December 2016
Grilled Bavette Steak with Jerusalem artichoke
Matthias Bernwieser
November 2016
Suckling pig with potato parmesan puree
Carmelo Greco
October 2016
Rack of lamb
Annette Sandner
October 2016
Iberico Pork Pluma
Christina Steindl
July 2016
Sirloin with heirloom roots and champignon
Marius Tim Schlatter
July 2016
Hay roast beef
Danilo Ange
May 2016
Pasture-fed ox from Arensch
Marc Rennhack
May 2016
Iberica pork pluma
Alex Vidal
May 2016
Crunchy veal tongue sous vide
Danilo Ange
April 2016
Oxtail à la Royale
Erlantz Gorostiza
April 2016
Lamb with pineapple chutney and eggplant cream
Sarah Henke
April 2016
Pan Seared foie gras
Chris Salans
April 2016
Tender, crispy suckling lamb with lentil stew
Erlantz Gorostiza
March 2016
Saddle of lamb with ratatouille
Heiko Antoniewicz
February 2016
T-bone steak
Heiko Antoniewicz
February 2016
Duck breast with oranges
Heiko Antoniewicz
December 2015
Fassone beef strips
Danilo Ange
December 2015
Beef Bavette Steak with potatoes
Frederik Jud
November 2015
Gammon steak with sauerkraut
Heiko Antoniewicz
November 2015
Saddle of pork with kohlrabi
Heiko Antoniewicz
November 2015
Saddle of venison with pears and lentils
Heiko Antoniewicz
November 2015
Boneless chicken
Danilo Ange
October 2015
Albers Bavette Steak with braised onions
Stefan Kohl
September 2015
Parson’s Nose of chicken
Tim Mälzer
September 2015
Venison heart
Stefan Glantschnig
August 2015
Wagyu
Alvin Leung
July 2015
Steak
Effilee
July 2015
Beans, pears and pork belly
Effilee
July 2015
Pork fillet with chicory
Heiko Antoniewicz
May 2015
Cassia confied veal
Chris Salans
May 2015
Vitello Tonnato
Carmelo Greco
May 2015
Suckling pig
Alvin Leung
May 2015
Simmental Beef
Heiko Antoniewicz
May 2015
Marinated beef “Sauerbraten“ with mashed potatoes
Heiko Antoniewicz
May 2015
Roulade with onion sauce
Heiko Antoniewicz
May 2015
Smoked foie gras torchon
Benjamin Cross
May 2015
Miral duck breast
Heiko Antoniewicz
May 2015
Beef Roulades
Andreas Miessmer
May 2015
Parsley Tagliatelle with Simmered Ragout
Danilo Ange
May 2015
Tenderloin of New Zealand Venison “Rossini”
Carmelo Greco
May 2015
Veal Shank with Potatoes
Danilo Ange
May 2015
Veal tenderloin with mango relish
Andreas Miessmer
May 2015
Roast Saddle of Venison
Heiko Antoniewicz
May 2015
Foie gras
Alvin Leung
May 2015
Pork belly of landrace pork
Nils Henkel
April 2015
Beef tenderloin, carrots and potatoes
Heiko Antoniewicz
April 2015
Curry chicken breast with pumpkin
Heiko Antoniewicz
April 2015
Chicken legs
Heiko Antoniewicz
April 2015
Goulash with lemon potatoes
Heiko Antoniewicz
April 2015
Spicy short ribs
Cindy Kowalyk
April 2015
Cape Grim beef tenderloin
Peter John Rollinson
April 2015
New Zealand Venison
Walter Triebl
April 2015
Albers Wagyu flank steak
Dennis Joza
April 2015
Topside of New Zealand venison
Matthias Bernwieser
April 2015
Duck prepared two ways
Darren Teoh Min Guo
April 2015
Spaghetti with chicken
Jason Logsdon
April 2015
Skirt steak
Heiko Antoniewicz
April 2015
Roast pork
Heiko Antoniewicz
April 2015
Pork belly and apple salad
Ken Harvey
April 2015
Marinated beef with raisins
Heiko Antoniewicz
April 2015
Roulade of quail
Detlev Ueter
April 2015
Beef cheek
Ryan clift
April 2015
Saddle of venison coated with herbs
Karlheinz Hauser
April 2015
Venison with pumpkin
Christian Singer
April 2015
Saddle of Venison with Hokkaido Pumpkin
Michael Kempf
April 2015
Scallop with pork belly
Christoph Schmah
April 2015
Veal medallionwith
Matthias Krause
April 2015
Glazed Pork Tenderloin
Jason Logsdon
April 2015
Saddle of lamb Limousin
Marc Rennhack
April 2015
Slow cooked chicken
Richard Rosendale
April 2015
Duck breast "Cardonnade"
Chris Salans
April 2015
Veal cheek with celery
Christian Jürgens
April 2015
Pickled chicken
Detlev Ueter
April 2015
Veal kidney with chips from Jerusalem artichoke
Andreas Tuffentsammer
April 2015
Chicken breast with goat cheese
Danilo Ange
April 2015
Venison with blood sausage
Andreas Tuffentsammer
April 2015
Traditional Goose
Oliver Scheiblauer
April 2015
Cured belly bacon with smoked eel
Edwin Soumang
April 2015
Schwäbisch Hällisch` Pork belly
Frank Buchholz
April 2015
garlic goose liver
Heiko Antoniewicz
March 2015
Prime boiled veal with pointed cabbage
Heiko Antoniewicz
March 2015
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