Beef rump cap is a classic choice when you want something a bit more special, for example, when you have guests over for dinner. Here, I have served the beef rump cap with roasted root vegetables and a roux-based gravy made from the stock of the root vegetables and the meat. Simple, classic, and incredibly … Read more
Cuvette in sous vide is a textbook example of what sous vide can do for a piece of meat that most of us don’t consider particularly special. For slightly finer occasions, or when you just want something extra delicious, people often go for the significantly more expensive culotte in the fridge section. Here, I will … Read more
Here at home, we are usually not very fond of stews, as we think the meat becomes too “shredded” from the long cooking time. However, if you use sirloin tip roast, it’s a different story, as this cut retains more of its structure and doesn’t “fall apart.” Of course, you can use other types of … Read more
This delicious Asian steak salad is bursting with great flavor and relatively easy to make. To ensure our meat was perfectly cooked all the way through, it was prepared using sous vide. This delicious Asian steak salad is bursting with great flavor and relatively easy to make. To ensure our meat was perfectly cooked all … Read more
Dry aged beef is fantastic and we have used this beef rump cap for the dish.