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List of ingredients for Oriental sous vide silverside beef


* 700g [1lb 8 oz] Beef silverside joint, trimmed of excess Fat
* 1 tablespoon White wine
* 2 tablespoon Light soy sauce
* 1 teaspoon Grated Ginger (thumb sized piece of ginger, peeled and grated)
* 1/4 teaspoon Szechuan peppercorns crushed in a Pestle and mortar
* 1 tablespoon of fine yellow cornmeal to thicken the gravy, optional.

===Method===
* When selecting the size of pouch to contain the Beef, make one that is quite a bit larger than the joint. This seems to make it easier to seal without drawing all the Marinade into the Vacuum sealer.
* Being careful not to wet the inner edges of the bag where it will be sealed, add all of the ingredients, apart from the cornmeal to the vacuum bag.
* Set the Vacuum sealer so the bag can hang vertically over the edge of the work surface.
* Press the Vacuum seal button on your sealer and then cancel just as any liquid begins to be drawn into the sealing chamber. Then press heat seal to seal the bag. The pessimist in me always seals the bag a couple of times at each end, just in case!
* Sous vide cook at 68°C (''154.4°F'') for 12 hours for medium - well done. See Sous vide cooking times for other levels of doneness.
* If you want to thicken the gravy, immediately the 12 hours cooking is complete, add the juices to a hot pan together with a tablespoon of fine yellow cornmeal, bring to a simmer, stirring all the while.
* Carve and serve.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Oriental_sous_vide_silverside_beef

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