Sous Vide Recipes: Beef, Pork, Eggs, Fish and Dessert

Sous vide recipes give you something even a good oven can't: food that never goes past the doneness you chose. You set the water to the temperature you want, and time does the rest.

I've grouped these by what you're cooking: beef roasts, long braises, pork and poultry, eggs and breakfast, fish and vegetables, desserts in jars, and drinks. Every recipe lists the time and temperature I use.

New to the technique? Start with my sous vide cooking guide for equipment, bags, and the water displacement method.

sous vide pork shoulder pulled on a tray

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Sous Vide Pork Shoulder (Pulled Pork)

The sous vide recipe readers make most on this site: pork shoulder that pulls apart with a fork and stays juicy.

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Sous Vide Beef Roasts and Steaks

Sous vide is at its best with the expensive cuts, because you can't overshoot the doneness you paid for. Pull the beef, pat it bone dry, and give it a hard sear right before slicing.

Sous Vide Beef Stews, Braises and Fajitas

These are the long cooks where the water bath breaks down collagen without drying the meat out. The stew and stroganoff finish in a pan, so the sauce still gets real reduction.

Sous Vide Pork, Chicken and Turkey

Pork and poultry are where sous vide fixes the dry, overcooked problem for good. You choose the texture with the temperature, and the hold time takes care of safety.

Sous Vide Eggs, Yogurt and Breakfast

Eggs set at exact temperatures, so a water bath gives you the same yolk every single time. Yogurt and clotted cream need a long, steady warm hold, which is exactly what a circulator does best.

Sous Vide Sea Bass

My second most-searched sous vide recipe: sea bass that flakes cleanly and never turns rubbery.

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Sous Vide Fish, Vegetables and Quick Pickles

Delicate fish and dense vegetables both benefit from a gentle, even cook. Fish wants a low temperature and a short bath; vegetables like cauliflower and potatoes need a much hotter one, around 183F, to soften.

Sous Vide Desserts in Jars

Custards and cheesecakes cook right in the jar, with no cracked tops and no curdled edges. Chill them fully before serving; they set as they cool.

Sous Vide Drinks, Liqueurs and Infusions

Heat speeds up infusion, so a sealed bag gets you weeks of steeping in a few hours with nothing lost to evaporation. Eggnog gets the added benefit of a gentle cook on the eggs.

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Sous Vide Desserts

Best Sous Vide Beef Recipes

Is sous vide safe at low temperatures?

Yes, for these recipes, when you follow the hold time. With sous vide, safety comes from time at temperature, not temperature alone, so a chicken breast held long enough at 145F is as safe as one roasted to 165F. Don't cook anything below 130F for longer than about 4 hours.

Do I need a vacuum sealer?

No. Zip-top freezer bags work for most of these recipes using the water displacement method. For cooks over 24 hours, like the brisket and short ribs, a vacuum-sealed bag is safer; zip bags can open over a long cook.

Can I cook from frozen?

Yes. Freeze it already bagged and seasoned, then drop it straight in the bath and add time; thin cuts usually need about an extra hour, depending on thickness.

Why do I still need to sear the meat?

The water bath can't brown anything. Pat the meat completely dry, then sear in a smoking-hot cast iron pan for about a minute per side; any longer and you start overcooking the edges you just protected.

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