* 1 kg 28 day aged Aberdeen Angus topside joint [£8.40 Aldi - June 2020]
* 200 ml Red wine
* 1 teaspoon Coleman's Mustard powder

===Method===
* Remove all packaging from the Roasting joint, but leave the net 'stocking' on as it hold the Meat together while cooking.
* Add the Beef joint, Red wine and Mustard powder to the Sous-vide bag
* Vacuum seal
* Cook for 10 hours at your desired temperature: See notes and photographs.
* Remove net 'stocking' and brown using a Mapp gas torch if desired.

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