View source for Sous vide salmon cut silverside beef joint

Name: Sous vide salmon cut silverside beef joint
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Yield: 4
Cuisine: British
Ingredients: 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
<!-- seo -->
{{#seo:
|title=--title--
|titlemode=replace
|description=--description--
|og:image=--og_image--
|og:type=recipe
}}
<!-- /seo -->

{{Template:CookTools}}
<div class="right_imgs" style="float: right; width: 320px;">
{{Template:PageAwaitingImage}}
{{recipesummary
|ImageComment = 
|Servings = Serves 6
|Difficulty = 1
|TotalTime =  10 hours, 15 minutes
|PrepTime =  15 minutes
|CookTime =  10 hours
|Image = [[Image:Sous vide salmon cut silverside beef joint recipe.jpg|300px|alt=Electus]]
}}
<!--any extra images MUST be place between this comment and the /div tag below or the layout will be very broken-->
[[Image:Sous vide salmon cut silverside.jpg|thumb|300px|right|Vacuum sealed and ready for the bath]]
[[Image:Sous vide silverside mustard coated.jpg|thumb|300px|right|Coated with English mustard , salt and pepper]]
</div>{{Template:AdvancePreparationIcon}}


This time I'm [[Sous vide cooking|sous vide cooking]] a 750g joint of [[Salmon|salmon]] cut silverside [[Beef|beef]], a common [[Roasting|roasting]] joint. Finely sliced this will do 2 people for 2 days plus lots of deliciously tender beef for sandwiches.

This time I'm just coating it with [[English mustard|english mustard]] and [[Salt|salt]] and [[Pepper|pepper]].

I'm cooking it at 59° C for 10 hours and finishing it in a little [[Butter|butter]] while blowtorching it.
===Ingredients===
{{RecipeIngredients

| 1 750 g [[Salmon|salmon]] cut silverside [[Beef|beef]] joint
| 1 tablespoon ready made [[English mustard]]
| &#189; teaspoon [[Sea Salt|sea salt]]
| &#189; teaspoon [[Freshly ground black pepper|freshly ground black pepper]]
| 1 teaspoon [[Butter|butter]]
}}

===Method===
{{RecipeMethod

| Sprinkle the [[Salt|salt]] and [[Pepper|pepper]] onto a plate and roll the [[Beef|beef]] joint in the mixture to coat evenly.
| Paint the [[Mustard|mustard]] all over the outside of the joint.
| [[Vacuum seal]] the [[Beef|beef]] joint.
| Cook in a [[Sous vide|sous vide]] bath for 10 hours at 59° C for medium done.
| When ready to serve, heat a [[Frying pan|frying pan]] with 1 teaspoon of [[Butter|butter]] and roll the joint around the hot pan for a minute or so to [[Brown|brown]].  I'm also using my wonderful mapp [[Blowtorch|blowtorch]] at the same time, just for the fun of it.
| I don;t bother to [[Rest|rest]] [[Sous vide|sous vide]] cooked [[Meat|meat]], it seem fine directly from the bath.
}}
===Serving suggestions===
Serve with [[Roast potatoes|roast potatoes]], [[Peas|peas]], [[Yorkshire puddings|yorkshire puddings]] and [[Onion gravy|onion gravy]].
===Variations===
This is great for sandwiches when thinly sliced.
==See also==

* ===See also===
* * '''[[Sous vide cooking times]]'''
* * [[:Category:Sous vide recipes]]
* * [[SousVide Supreme|SousVide Supreme sous vide cooker]]
* * [[Vacuum sealer|Vacuum sealer (generic)]]
* * [[Andrew James Professional Quality Vacuum Food Sealer Machine]]
* * [[Home made sous-vide slow cooker conversion kit]]
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Main courses]]
[[Category:Beef recipes]]
[[Category:Meat recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]