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Sous vide beef prime topside joint: Difference between revisions
Sous vide beef prime topside joint (view source)
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|title=Beef prime topside sous vide cooked to medium rare | |title=Beef prime topside sous vide cooked to medium rare recipe | ||
|titlemode=replace | |titlemode=replace | ||
|description=The sous vide recipe cooks prime topside for 10 hours at 57° C for a medium rare finish. It's cooked with garden herbs and English mustard | |keywords=#sousvide #englishmustard #springonions #sousvidecooking #meattenderiser #bayleaves #fat #herbs #sage #blowtorch #vacuumseal | ||
|hashtagrev=032020 | |||
|description=The sous vide recipe cooks prime topside for 10 hours at 57° C for a medium rare finish. It's cooked with garden herbs and English mustard | |||
}} | }} | ||
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<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
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|ImageComment = Cooked at 57° for 10 hours, tender and juicy but not bloody. | |TotalCalories = 1700 | ||
|PortionCalories = 425 | |||
|DatePublished=3rd March 2015 | |||
|Author=Chef | |||
|ImageComment = Cooked at 57° (''134.6°F'') for 10 hours, tender and juicy but not bloody. | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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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! | 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|sous vide]] for 10 hours at | Cook [[Sous vide|sous vide]] for 10 hours at 57°C (''134.6°F'') | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| Arrange the [[Spring onions|spring onions]] and [[Herbs|herbs]] equally around the joint | | Arrange the [[Spring onions|spring onions]] and [[Herbs|herbs]] equally around the joint | ||
| [[Vacuum seal]] | | [[Vacuum seal]] | ||
| Cook [[Sous vide|sous vide]] for 10 hours at | | Cook [[Sous vide|sous vide]] for 10 hours at 57°C (''134.6°F'') | ||
| 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' | | 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' | ||
| Seal the joint for 2 minutes in a very hot pan that is lightly oiled, [[blowtorch]] can also be used | | Seal the joint for 2 minutes in a very hot pan that is lightly oiled, [[blowtorch]] can also be used | ||
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[[Category:Sous vide recipes]] | [[Category:Sous vide recipes]] | ||
[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
<!-- footer hashtags --><code 'hashtagrev:032020'>#sousvide #englishmustard #springonions #sousvidecooking #meattenderiser #bayleaves #fat #herbs #sage #blowtorch #vacuumseal </code><!-- /footer_hashtags --> | |||