Sous vide salmon cut silverside beef joint: Difference between revisions

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|title=Sous vide salmon cut silverside beef joint recipe
|title=Sous vide salmon cut silverside beef joint recipe
|titlemode=replace
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|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
|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
}}
}}
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{{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.


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{{recipesummary
|TotalCalories = 1606
|TotalCalories = 1606
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|PrepTime =  15 minutes
|PrepTime =  15 minutes
|CookTime =  10 hours
|CookTime =  10 hours
|Image = [[Image:Sous vide salmon cut silverside beef joint recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Sous vide salmon cut silverside beef joint recipe.jpg|thumb|middle|none|alt=Electus]]
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[[Image:Sous vide salmon cut silverside carved.jpg|thumb|300px|right|Carved, rather poorly!]]
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[[Image:Sous vide salmon cut silverside.jpg|thumb|300px|right|Vacuum sealed and ready for the bath]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Sous vide silverside mustard coated.jpg|thumb|300px|right|Coated with English mustard , salt and pepper]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
</div>{{Template:AdvancePreparationIcon}}


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]].
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Melts in your mouth</span>''


It was cooked at 60°C (''140°F'') for 10 hours and finished by sauteing in a little [[Butter|butter]] while [[blowtorching]] it.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


It was delicious and tender though I think next time I'll go a little rarer.
<span class="reviewDesc">I found this one of the best ways to cook cheap cuts of beef.  They are so soft and still juicy.</span>


<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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{{RecipeIngredients
{{RecipeIngredients


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| 1 teaspoon [[Butter|butter]]
| 1 teaspoon [[Butter|butter]]
}}
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<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===
===Method===
{{RecipeMethod
{{RecipeMethod
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| Paint the [[Mustard|mustard]] all over the outside of the joint.
| Paint the [[Mustard|mustard]] all over the outside of the joint.
| [[Vacuum seal]] the [[Beef|beef]] 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.
| 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.
| 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.
| I don't bother to [[Rest|rest]] [[Sous vide|sous vide]] cooked [[Meat|meat]], it seem fine directly from the bath.
}}
}}
===Serving suggestions===
===Serving suggestions===
Serve with [[Roast potatoes|roast potatoes]], [[Peas|peas]], [[Yorkshire puddings|yorkshire puddings]] and [[Onion gravy|onion gravy]].
Serve with [[Roast potatoes|roast potatoes]], [[Peas|peas]], [[Yorkshire puddings|yorkshire puddings]] and [[Onion gravy|onion gravy]].
===Readers comments===
===Reader's comments===
''Thanks for the post. Much appreciated as a relative newcomer to the whole sous vide experience.''
''Thanks for the post. Much appreciated as a relative newcomer to the whole sous vide experience.''


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[[Category:Sous vide recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]
[[Category:Sous vide cooking]]
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Latest revision as of 10:50, 19 March 2024

This recipe requires preparation in advance!

This time I sous vide cooked a 750g joint of salmon cut silverside beef, a common roasting joint. It was simply seasoned, just coated it with english mustard and salt and pepper.

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

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



Sous vide salmon cut silverside beef joint
Electus
Served with Roasties, Yorkies, peas and onion gravy.
Servings:Serves 4
Calories per serving:401
Ready in:10 hours, 15 minutes
Prep. time:15 minutes
Cook time:10 hours
Difficulty:Easy
Recipe author:Chef
First published:25th February 2015

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.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • Carved, rather poorly!

    Carved, rather poorly!

  • Vacuum sealed and ready for the bath

    Vacuum sealed and ready for the bath

  • Coated with English mustard , salt and pepper

    Coated with English mustard , salt and pepper

  • Cooked as described in Mark Thompson's comments

    Cooked as described in Mark Thompson's comments

Method

  1. Sprinkle the salt and pepper onto a plate and roll the beef joint in the mixture to coat evenly.
  2. Paint the mustard all over the outside of the joint.
  3. Vacuum seal the beef joint.
  4. Cook in a sous vide bath for 10 hours at 60°C (140°F) for medium done. 58° for medium-rare; see notes below.
  5. When ready to serve, heat a frying pan with 1 teaspoon of butter and roll the joint around the hot pan for a minute or so to brown. I'm also using my wonderful mapp blowtorch at the same time, just for the fun of it.
  6. I don't bother to rest sous vide cooked meat, it seem fine directly from the bath.

Serving suggestions

Serve with roast potatoes, peas, yorkshire puddings and 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

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#beef #butter #salmon #englishmustard #sousvide #sousvidecooking #sousvidesalmoncutsilversidebeefjoint #roastpotatoes #rest #blowtorching #blowtorch

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