Sous vide beef prime topside joint

Apparently it was delicious!

Bagged and sealed

The basics

Tom and Jerry say thank you Micky

An experiment at sous vide cooking a beef roasting joint to rare/medium rare. This is being cooked for a friend for looking after our boys - Meow!

Cook sous vide for 10 hours at 57°C (134.6°F)

Ingredients

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• 625 g prime topside - The underside had a layer of fat which I left intact after much work with the tenderiser.
• 4 spring onions
• Bunch of sage
• 2 bay leaves
• Bunch of thyme
• 1 tablespoon English mustard
• Pinch of salt and black pepper

Method

1. Stamp the join all over with a meat tenderiser
2. Seal one end of a vacuum bag
3. Add a pinch of salt and pepper
4. Paint the joint with 1 tablespoon of English mustard
5. Add the joint to the bag, hold it closed and shake it to distribute the salt and pepper
6. Arrange the spring onions and herbs equally around the joint
7. Vacuum seal
8. Cook sous vide for 10 hours at 57°C (134.6°F)
9. After 10 hours, open the bag and discard everything but the beef, you might have to pick some of the twiggy bits out as they can get 'buried'
10. Seal the joint for 2 minutes in a very hot pan that is lightly oiled, blowtorch can also be used
11. Serve immediately, or refrigerate and store for cold sliced beef

See also

• Sous vide cooking
• Category:Sous vide recipes
• Sous vide cooking times
• How to cook sous vide meat to different levels of doneness
• Safe minimum cooking temperatures
• SousVide Supreme sous vide cooker
• Anova Standalone sous-vide water heater and circulator
• Home made sous-vide slow cooker conversion kit
• Vacuum sealer (generic)
• Andrew James Professional Quality Vacuum Food Sealer Machine
• Vacuum sealed containers
• Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
• Burton Sous Vide Water Bath
• Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?

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