Sous vide Aberdeen Angus topside joint
Doing some experiments with sous-vide beef joint cooking using the same recipe, but with subtle differences in time and temperature.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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.
Chef's notes
Recipe 3 is my winner.
Recipe 1: 10 hours @ 64°
Recipe 2: 10 hours @ 59°
Recipe 3: 7 hours @ 56°
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