Sous vide salmon cut silverside beef joint

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Sous vide salmon cut silverside beef joint
Sous vide salmon cut silverside beef joint
Served with Roasties, Yorkies, peas and onion gravy.
Servings:Serves 4
Calories per serving:401
Ready in:10 hours, 15 minutes
Prep. time:15 minutes
Cook time:10 hours
Difficulty:Easy
Recipe author:Chef
First published:25th February 2015
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Carved, rather poorly!
Vacuum sealed and ready for the bath
Coated with English mustard , salt and pepper
This recipe needs advance preparation!

This time I sous vide cooked a 750g joint of salmon cut silverside beef, a common roasting joint. It was simply seasoned, just coated it with english mustard and salt and pepper.

It was cooked at 60°C (140°F) for 10 hours and finished by sauteing in a little butter while blowtorching it.

It was delicious and tender though I think next time I'll go a little rarer.


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Ingredients

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Method

  1. Sprinkle the salt and pepper onto a plate and roll the beef joint in the mixture to coat evenly.
  2. Paint the mustard all over the outside of the joint.
  3. Vacuum seal the beef joint.
  4. Cook in a sous vide bath for 10 hours at 60°C (140°F) for medium done.
  5. When ready to serve, heat a frying pan with 1 teaspoon of butter and roll the joint around the hot pan for a minute or so to brown. I'm also using my wonderful mapp blowtorch at the same time, just for the fun of it.
  6. I don;t bother to rest sous vide cooked meat, it seem fine directly from the bath.

Serving suggestions

Serve with roast potatoes, peas, yorkshire puddings and onion gravy.

Variations

This is great for sandwiches when thinly sliced.

See also

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