Ingredients per serve


Chuck Steak

Glazed Fennel

  • Honey 150.0 g
  • Fennel seeds 5.0 g

Becoming more common in commercial kitchens, the sous vide method allows meat to cook in a vacuum-sealed bag at a low, set temperature for many hours or overnight, needing little overseeing. Seasonings placed inside the bag with the steak before the sous vide process, will ensure the meat absorbs and imparts stronger flavours. The result is a buttery, tender steak with a taste that can’t be achieved by other cooking methods.



  1. Chuck Steak

    • Bring 500 ml of water to the boil. Add KNORR Jus Gluten Free and whisk until fully combined. Add KNORR Italian Glaze with Balsamic and KNORR Tomato Powder, and continue whisking until combined. Cool. 
    • Coat the steak in half the jus mixture and refrigerate the remaining. 
    • Fold the top of sous vide bags back about 2.5 cm to create a flap (this ensures no food touches the top of the bag where it gets sealed). 
    • Insert the steak into bags along with garlic cloves and rosemary sprigs. Unfold the flap and vacuum seal the bag. 
    • When the temperature of the water bath reaches 84 degree Celsius, submerge the bags in water and cook for 12 hours. Remove and rest. 
    • Brush the remaining jus mixture over the meat. Cook in a hot pan or chargrill, brushing liberally during cooking.
  2. Glazed Fennel

    • Heat oil and butter in a large pan. Cook fennel until very soft, then add warmed honey and fennel seeds. Toss gently, season, and cook for a further 5 minutes. Keep warm. 
    • Serve the meat sliced with glazed fennel, baked potatoes, and witlof and parmesan salad. Drizzle with the remaining jus mixture.