Mediterranean Beef Pasta
Yield: 4-6 servings
Prep Time: 15 minutes
Sous Vide Cooking Time: 26-30 hours
Recipe Type: Main, Beef
- 1lb/450g lean beef, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 sweet red pepper, deseeded and diced
- 2 cloves garlic, crushed
- 1 (14.5oz/430g) can diced tomatoes
- 1 teaspoon dried oregano
- ¼ cup fresh basil, shredded
- 1 yellow squash or zucchini, sliced lengthwise and cut into ½-inch pieces
- 1/3 cup olives, pitted and sliced
- 1 packet (12-oz/340g) pasta of choice
Insert your Saki Sous Vide Cooker into a pot or another sous-vide -friendly container; fill the pot with warm water between the MIN and MAX marks and set the temperature to 151°F/66°C.
Season the meat with salt and pepper and place in 1-gallon zip-lock bag (or use a vacuum-sealing bag).
When the water temperature is reached, insert the bags into the water or clip onto the side of the container. If using a zip-lock bag, you may need to add 2 dessert tablespoons in the bag to avoid floating.
Cover the container with a lid and set the cooking time to 26 hours. If your container doesn’t have a sous vide-friendly cover, you use cling film to prevent water evaporating.
When the time is up, remove the meat from the bag (reserve the juices) and pat-dry with kitchen paper towels.
Start cooking the pasta according to package instructions.
While the pasta is cooking, heat the oil in a large heavy-bottom skillet over a medium-high heat and add the beef. Cook, turning often, until nicely browned on all sides, about 3 minutes. Using a slotted spoon, transfer to a plate and cover with aluminum foil.
Add onions and red pepper to the skillet and cook for 2-3 minutes, or until tender; return meat and reserved juices to the skillet and stir in garlic, tomatoes, oregano, basil, yellow squash, and olives. Cover with a lid, reduce heat to medium and cook for 4-5 minutes, or until the sauce is slightly reduced.
Drain the pasta and serve with the beef stew.
Saki Sous Vide
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