Chevra, let me let you in on a little secret. You know how every time you go to a fancy restaurant and cut into a steak, it’s somehow perfectly pink edge to edge? And then you try to make the same steak at home, and you end up with a charred exterior, an overcooked outer layer, and a middle that’s playing a game of “guess my doneness”?
Well, it’s not magic—it’s sous vide. And today, I’m giving you the full meat masterclass on how to use this technique to get restaurant-quality kosher meat in your very own kitchen.
So, grab a cut of meat from Continental Kosher Butchers (the best, obviously), and let’s get cooking!
Sous vide (French for "under vacuum") is a method where we cook meat in a vacuum-sealed bag, submerged in a water bath at a precise, controlled temperature. Instead of blasting your steak with high heat and hoping for the best, we let it slowly and gently reach the perfect doneness all the way through.
Why is this the best thing since sliced challah?
✅ Perfect doneness, every single time. No more cutting into your steak to check if it's raw in the middle.
✅ Super juicy meat. Kosher meat is leaner due to the koshering process—sous vide locks in moisture like nothing else.
✅ Tough cuts? No problem. Brisket, short ribs, lamb? Sous vide makes it tender.
✅ Set it and forget it. You can’t burn your steak because it never goes above the target temp!
Think of it like this: Sous vide is the slow cooker’s cooler, more refined cousin. It’s precise, it’s sophisticated, and it will change your cooking game forever.
STEP 1: PICK YOUR PERFECT CUT (FROM CONTINENTAL KOSHER, OF COURSE!)
Not all cuts of meat are worthy of this treatment. Here’s what works best:
🥩 Steak (Scotch Fillet, Ribeye, Sirloin) – Edge-to-edge pink perfection.
🍖 Brisket – Cook low and slow for 24-48 hours, and prepare for meat so tender you could spread it on a bagel.
🥩 Short Ribs – 24-48 hours in sous vide, and they become heaven on a plate.
🍗 Chicken Breast – Never dry, always juicy.
🍖 Thick-Cut Lamb – Soft, succulent, and melt-in-your-mouth.
🔥 Rob’s Pro Tip: Get your meat from Continental Kosher Butchers (you know, the place with the best kosher meat in town).
STEP 2: SEASON IT LIKE A CHEF
We’re cooking low and slow, so flavour is everything.
Basic Seasoning:
🧂 Kosher salt – The foundation of good seasoning.
🧄 Garlic & herbs – Fresh rosemary, thyme, and crushed garlic take things up a notch.
🌿 Spices – Smoked paprika, black pepper, cumin—whatever makes your taste buds happy.
🛢️ Olive oil – Helps distribute flavours evenly.
🔥 Rob’s Pro Tip: For extra depth, season the meat and let it sit uncovered in the fridge overnight. This does two things: dries the surface for a better sear later and lets the seasoning absorb fully. Fancy chefs call it “dry-brining.” I call it “worth it.”
STEP 3: BAG IT UP & GET THAT WATER READY
If You Have a Sous Vide Machine:
1️⃣ Fill a large pot or container with water.
2️⃣ Set your sous vide circulator to your ideal temperature (see temp guide below).
3️⃣ Place your seasoned meat in a vacuum-sealed bag or a sturdy zip-lock bag.
🔥 Rob’s Pro Tip: No vacuum sealer? No problem. Use the “water displacement method.” Lower the zip-lock bag into the water slowly—it will push the air out before sealing. (It’s like a magic trick, but with meat.)
If You Don’t Have a Sous Vide Machine (DIY Method):
1️⃣ Heat a pot of water to your target temp (use a thermometer to monitor it).
2️⃣ Keep the heat low and steady—adjust as needed.
3️⃣ Submerge your meat bag and let it slowly cook to perfection.
STEP 4: LOW & SLOW – LET THE MAGIC HAPPEN
Sous Vide Temperature Guide for Kosher Meat
| Meat Type | Temperature (°C) | Time | Result |
|---|---|---|---|
| 🥩 Steak (Ribeye, Scotch Fillet) | 54-56°C | 1-2 hrs | Medium-Rare, Tender |
| 🍖 Brisket | 68-74°C | 24-48 hrs | Fall-Apart Tender |
| 🥩 Short Ribs | 62-70°C | 24-48 hrs | Juicy & Tender |
| 🍗 Chicken Breast | 60°C | 1.5 hrs | Juicy, Never Dry |
| 🍖 Thick-Cut Lamb | 70°C | 24 hrs | Soft & Succulent |
STEP 5: SEAR FOR THAT CRISPY, GOLDEN CRUST
Sous vide gives us perfect doneness, but let’s be real—we all love a deep, golden-brown crust.
🔥 How to Get the Best Sear:
1️⃣ Remove your meat from the bag and pat it VERY dry with paper towels.
2️⃣ Heat a cast-iron pan until it’s blazing hot.
3️⃣ Add a little oil, then sear your meat for 30-60 seconds per side.
4️⃣ Toss in garlic, and fresh herbs for an aromatic finish.
🔥 Rob’s Pro Tip: Searing isn’t about time—it’s about looks. That crust should be dark, crisp, and utterly irresistible.
FINAL THOUGHTS: WHY YOU NEED TO TRY THIS
I could go on and on about why sous vide is life-changing (because it is), but here’s what really matters:
🔹 You get perfectly cooked kosher meat. Every. Single. Time.
🔹 You can meal prep like a boss. Cook multiple steaks, chill them, and sear them fresh whenever you want.
🔹 It works for ALL kinds of meat. From brisket to ribeye to chicken, sous vide does it all.
And the most important step? Get your meat from the best.
📍 Visit me at Continental Kosher Butchers – 155 Glenferrie Road, Malvern
🛒 Order online: www.continentalkosherbutchers.com.au
👨🍳 Now go forth, and cook like a champion. 🥩🔥