Sous vide salmon cut silverside beef joint
This recipe needs advance preparation!
It was delicious and tender though I think next time I'll go a little rarer.
- 750 g salmon cut silverside beef joint
- 1 tablespoon ready made English mustard
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon butter
- Sprinkle the salt and pepper onto a plate and roll the beef joint in the mixture to coat evenly.
- Paint the mustard all over the outside of the joint.
- Vacuum seal the beef joint.
- Cook in a sous vide bath for 10 hours at 60°C (140°F) for medium done. 58° for medium-rare; see notes below.
- 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.
- I don't bother to rest sous vide cooked meat, it seem fine directly from the bath.
Thanks for the post. Much appreciated as a relative newcomer to the whole sous vide experience.
I love experimenting and found your article extremely helpful.
I went one better, I hope, at least, in some respect. Keeping it simple I bought a 2.5 kg Silverside beef joint from tesco in St Helens whilst at half price. I followed the basic tenet that it's not weight but thickness that counts. My silverside salmon cut(ish) joint was probably 4 inches thick at its widest and not much wider than the joint in the recipe at leat I am basing this roughly on the pics provided. Rather than vacuum seal it I cooked it in a ziploc bag overnight. When i got up it had been cooking for 8 hours and had reached an internal temp of 58C. I resealed the bag and cooked it for the extra 2 hours as advised. I got home a bit late, approx 30 mins. Temp at this point was still 58 degrees, but not as tough, I assumed, allowing for cooling, when the thermometer probe was pushed into the meat. Chilled in fridge over next 6 hours, no rapid chilling !!
Meat on slicing was cooked to medium doneness and stock made a lovely gravy with mushrooms and onion.
In reality I also prefer a medium rare cut but the wife is not a big beef lover, hence my attempt to please. As it happens, she didn't appreciate it and left the meat, but she tried to please.
So, as the original author suggested, a lower temp may well be required and adviseable for a medium rare doneness.
Mark Thompson - March 2018
- 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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