Sous Vide Osso Buco-style Simmering Steak

With the traditional flavours of tomato- and wine-braised osso buco, this simmering steak can go from every day to entertaining-worthy with ease. Slow, even sous vide cooking is just the thing to make the most of this beef cut. You can even cook it to medium-rare and get a tender, juicy result which is quite different from the well-done temperature of traditional braising.
Yield 4 Servings Prep. Time 15 min Cooking Time 368 min Total Time 383 min


Here are the following ingredients:

  • 1 lb (500 g) Boneless Beef Cross Rib Simmering Steak, , about ¾ inch (2 cm) thick
  • Salt and fresh ground pepper
  • 1 tbsp (15 mL) olive oil (approx)
  • 1 EACH onion, stalk celery and carrot, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp (30 mL) dry white or red wine
  • 1 cup (250 mL) chopped canned tomatoes with juice, preferably San Marzano style
  • ¼ cup (60 mL) chopped fresh parsley

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Set up water bath for sous vide and preheat to 130°F (54.5°C) for medium-rare or 140°F (60°C) for medium according to manufacturer’s directions.

  2. Cut steak into 4 equal pieces. Pat dry with paper towel and season all over with pepper and salt. Heat 1 tbsp (15 mL) oil over medium-high heat in a skillet. Brown steaks for about 2 to 3 minutes, turning once, until browned on both sides. Transfer to a plate and set aside.

  3. Reduce heat to medium-low and a little oil, if necessary to make a thin layer. Add onion, celery and carrot; cook, stirring, for about 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add wine and cook, stirring and scraping up brown bits from pan. Remove from heat, stir in tomatoes and ¼ tsp (1 mL) each salt and pepper.

  4. Place steaks in a large bag for sous vide (vacuum, sealable freezer or reusable silicone). Pour in tomato mixture. Remove as much air as possible and vacuum or manually seal.

  5. Immerse bag in preheated water bath and secure it to the side of the pot with a clip, keeping the top of the bag above the surface of the water. Cover water bath with foil or plastic to reduce evaporation. Cook sous vide for 6 hours.

  6. Remove beef from water bath. Transfer steaks from bag with a slotted spoon to warmed serving dishes. Tent with foil and keep warm.

  7. Pour sauce into a medium saucepan and bring to a boil over medium-high heat. Reduce heat and boil for 2 to 3 minutes or until slightly reduced. Season with salt and pepper to taste. Stir in parsley. Pour hot sauce over steaks to serve.