Sous Vide Beef Kebob


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 135 F / 57.2 C
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A super-simple recipe for super-tasty beef kebobs, cooked in the Anova Sous Vide Precision Cooker with mustard, brown sugar, and herbs. Serve and enjoy!

Ingredients for 4

  • 2 pounds beef chuck roast, cut into 1-inch pieces

  • 1 tablespoon kosher salt

  • 2 teaspoons freshly ground black pepper

  • 2 teaspoons minced fresh rosemary

  • 2 teaspoons creamy Dijon mustard

  • 1 teaspoon light brown sugar

  • 2 tablespoons extra virgin olive oil


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F (57°C).

  • Step 2

    Rub the beef with the salt, pepper, rosemary, mustard, and sugar. Transfer to a large zipper lock or vacuum seal bag with the olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 3

    Place the bag in the water bath and set the timer for 4 hours.

  • Step 4

    About 10 minutes before the beef is finished, heat a grill to medium high.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and thread onto skewers. Discard any cooking liquid.

    • Step 2

      Grill the beef until browned on all sides, about 3 minutes total. Serve.

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135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time