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{{#seo:
|title=Beef prime topside sous vide cooked to medium rare recipe
|titlemode=replace
|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
}}

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 57°C (''134.6°F'')

{{recipesummary
|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
|Difficulty = 1
|TotalTime = 10 hours, 5 minutes
|PrepTime = 5 minutes
|CookTime = 10 hours
|Image = [[Image:Sous vide prime topside beef joint recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''A special treat''

5/5 

This tastes as good as it looks.

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

{{RecipeIngredients

| 625 g prime topside - The underside had a layer of [[Fat|fat]] which I left intact after much work with the tenderiser.
| 4 [[Spring onions|spring onions]]
| Bunch of [[Sage|sage]]
| 2 [[Bay leaves|bay leaves]]
| Bunch of [[Thyme|thyme]]
| 1 tablespoon [[English mustard]]
| Pinch of [[Salt|salt]] and [[Black pepper|black pepper]]
}}
<gallery widths=250px heights=250px perrow=5>
Image:TalkSous vide salmon cut silverside beef joint recipe.jpg|Apparently it was delicious!
Image:Beef prime topside sous vide medium rare sealed.jpg|Bagged and sealed
Image:Beef prime topside sous vide medium rare.jpg|The basics
Image:Tom and Jerry say thanks Micky.jpg|Tom and Jerry say thank you Micky
</gallery>
===Method===
{{RecipeMethod

| Stamp the join all over with a [[Meat tenderiser|meat tenderiser]]
| Seal one end of a vacuum bag
| Add a pinch of [[Salt|salt]] and [[Pepper|pepper]]
| Paint the joint with 1 tablespoon of [[English mustard]]
| Add the joint to the bag, hold it closed and shake it to distribute the [[Salt|salt]] and [[Pepper|pepper]]
| Arrange the [[Spring onions|spring onions]] and [[Herbs|herbs]] equally around the joint
| [[Vacuum seal]]
| 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'
| Seal the joint for 2 minutes in a very hot pan that is lightly oiled, [[blowtorch]] can also be used
| Serve immediately, or refrigerate and store for cold sliced beef
}}
{{SousVideSeeAlso}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Main courses]]
[[Category:Beef recipes]]
[[Category:Meat recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]

<code 'hashtagrev:12032020'>[[Special:Search/sousvide|#sousvide]] [[Special:Search/englishmustard|#englishmustard]] [[Special:Search/springonions|#springonions]] [[Special:Search/sousvidecooking|#sousvidecooking]] [[Special:Search/meattenderiser|#meattenderiser]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/fat|#fat]] [[Special:Search/herbs|#herbs]] [[Special:Search/sage|#sage]] [[Special:Search/blowtorch|#blowtorch]] [[Special:Search/vacuumseal|#vacuumseal]]
</code>

Sous vide beef prime topside joint - Revision history

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