Talk:Sous vide beef prime topside joint

Readers comments

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