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{{#seo:
|title=Sous vide salmon cut silverside beef joint recipe
|titlemode=replace
|keywords=#beef #butter #salmon #englishmustard #sousvide #sousvidecooking #sousvidesalmoncutsilversidebeefjoint #roastpotatoes #rest #blowtorching #blowtorch
|hashtagrev=032020
|description=Today I'm sous vide cooking a 750g joint of salmon cut silverside beef, a common roasting beef joint that is idea for cooking this way
}}

{{Template:AdvancePreparation}}

This time I [[Sous vide cooking|sous vide cooked]] a 750g joint of [[Salmon|salmon]] cut silverside [[Beef|beef]], a common [[Roasting|roasting]] joint. It was simply seasoned, just coated it with [[English mustard|english mustard]] and [[Salt|salt]] and [[Pepper|pepper]].

It was cooked at 60°C (''140°F'') for 10 hours and finished by sauteing in a little [[Butter|butter]] while [[blowtorching]] it.

It was delicious and tender though I think next time I'll go a little rarer.

{{recipesummary
|TotalCalories = 1606
|PortionCalories = 401
|DatePublished=25th February 2015
|Author=Chef
|ImageComment = Served with Roasties, Yorkies, peas and onion gravy.
|Servings = Serves 4
|Difficulty = 1
|TotalTime = 10 hours, 15 minutes
|PrepTime = 15 minutes
|CookTime = 10 hours
|Image = [[Image:Sous vide salmon cut silverside beef joint recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Melts in your mouth''

5/5 

I found this one of the best ways to cook cheap cuts of beef. They are so soft and still juicy.

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

| 750 g [[Salmon|salmon]] cut silverside [[Beef|beef]] joint
| 1 tablespoon ready made [[English mustard]]
| ½ teaspoon [[Sea Salt|sea salt]]
| ½ teaspoon [[Freshly ground black pepper|freshly ground black pepper]]
| 1 teaspoon [[Butter|butter]]
}}
<gallery widths=250px heights=250px perrow=5>
Image:Sous vide salmon cut silverside carved.jpg|Carved, rather poorly!
Image:Sous vide salmon cut silverside.jpg|Vacuum sealed and ready for the bath
Image:Sous vide silverside mustard coated.jpg|Coated with English mustard , salt and pepper
Image:Sous vide silverside Mark Thompson.jpg|Cooked as described in Mark Thompson's comments
</gallery>
===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 60°C (''140°F'') for medium done. ''58° for medium-rare; see notes below''.
| 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]].
===Reader's 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'''
{{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/beef|#beef]] [[Special:Search/butter|#butter]] [[Special:Search/salmon|#salmon]] [[Special:Search/englishmustard|#englishmustard]] [[Special:Search/sousvide|#sousvide]] [[Special:Search/sousvidecooking|#sousvidecooking]] [[Special:Search/sousvidesalmoncutsilversidebeefjoint|#sousvidesalmoncutsilversidebeefjoint]] [[Special:Search/roastpotatoes|#roastpotatoes]] [[Special:Search/rest|#rest]] [[Special:Search/blowtorching|#blowtorching]] [[Special:Search/blowtorch|#blowtorch]]
</code>

Sous vide salmon cut silverside beef joint - Revision history

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