Use and Care Manual

SOUS VIDE RECIPES (cont.)
Place the tenderloin into a sealing bag. Add the remaining ingredients into the sealing
bag. Mix well to coat the tenderloin. Vacuum seal bag making sure no air is trapped
inside.
In SOUS VIDE mode, set the temperature according to the cooking chart and set timer to
2 hours or according to the cooking chart. Once the water has reached the required
temperature, the unit will beep. Add the bag with the tenderloin and all ingredients into
the water bath. Once the tenderloin is finished, remove from the bag. Pat dry. In a skillet,
melt the butter in the olive oil and heat until nearly smoking. Add the tenderloin and
cook over high heat, turning once, until browned and an instant-read thermometer
inserted in the thickest part of the steaks registers 130° for medium-rare, 6 minutes. Slice
and serve right away.
BARBEQUE PORK SHOULDER
1 Pork shoulder (5-7lbs, whole
boneless)
2 tbsp 24g granulated garlic powder
1 tbsp oregano, dried
1 tsp liquid smoke
1 tsp black pepper, freshly ground
¼ cup brown sugar, dark
1 tbsp coriander seed, whole
3 tbsp kosher salt
1 tbsp mustard seed, whole yellow
¼ cup paprika
1 tsp red pepper flakes
Working in batches, combine paprika, brown sugar, salt, mustard seed, black pepper,
garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and
reduce it all to a fine powder. Before applying the rub to the pork, set aside 3 tbsp / 35g
of the mixture, you'll use that to re-rub your shoulder later before finishing. Rub the
remaining mixture generously all over the shoulder.
Place the lamb into a sealing bag. Add the remaining ingredients. Vacuum seal bag
making sure no air is trapped inside.
In SOUS VIDE mode, set the temperature according to the cooking chart and set timer to
18 hours or according to the cooking chart. Once the water has reached the required
temperature, the unit will beep.
Add the bag with the pork shoulder into the water bath. When the sous vide is complete,
remove the pork and pat dry thoroughly. Let cool slightly. Set aside the cooking juices to
reduce to make a barbeque sauce if desired.
Rub the remaining spice rub into the pork shoulder. Finish the pork in an oven. Preheat
oven to 300°F and cook the pork shoulder until the exterior achieves a dark, mahogany
bark, about 1 and 1/2hr. Once complete, remove from the oven and shred the pork with a
fork. Serve in a sandwich, taco or burrito.
COFFEE & PEACHES PORK BELLY
1 lb pork belly, skin removed
1/3 cup good quality peach preserves
½ cup strong coffee
2 tbsp honey
2 tbsp balsamic vinegar
1 tsp Worcestershire sauce
Red pepper flakes, to taste
Salt, to taste
Pat the pork belly dry and sprinkle liberally with salt. In a medium saucepan, combine the
preserves, coffee, honey, balsamic vinegar and Worcestershire sauce. Stirring frequently,
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