Sous vide beef prime topside joint: Difference between revisions

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Sous vide beef prime topside joint (view source)

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{{#seo:
{{#seo:
|title=Beef prime topside sous vide cooked to medium rare
|title=Beef prime topside sous vide cooked to medium rare recipe
|titlemode=replace
|titlemode=replace
|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.
|keywords=#sousvide #englishmustard #springonions #sousvidecooking #meattenderiser #bayleaves #fat #herbs #sage #blowtorch #vacuumseal
|og:image=https://www.cookipedia.co.uk/wiki/images/2/28/TalkSous_vide_salmon_cut_silverside_beef_joint_recipe.jpg
|hashtagrev=032020
|og:type=recipe
|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
}}
}}
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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'')


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<div class="right_imgs" style="float: right; width: 320px;">
{{recipesummary
{{recipesummary
|ImageComment = Apparently it was delicious!
|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
|Servings = Serves 4
|Difficulty = 1
|Difficulty = 1
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|PrepTime =  5 minutes
|PrepTime =  5 minutes
|CookTime =  10 hours
|CookTime =  10 hours
|Image = [[Image:TalkSous vide salmon cut silverside beef joint recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Sous vide prime topside beef joint recipe.jpg|thumb|middle|none|alt=Electus]]
}}
}}
[[Image:Beef prime topside sous vide medium rare sealed.jpg|thumb|300px|right|Bagged and sealed]]
</table>
[[Image:Beef prime topside sous vide medium rare.jpg|thumb|300px|right|The basics]]
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[[Image:Tom and Jerry say thanks Micky.jpg|thumb|300px|right|Tom and Jerry say thank you Micky]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
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<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">A special treat</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
 
<span class="reviewDesc">This tastes as good as it looks.</span>  


An experiment at [[sous vide]] cooking a beef roasting joint to medium rare. This is being cooked for a friend for looking after our boys - Meow!
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>


Cook [[Sous vide|sous vide]] for 10 hours at 57°
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients


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| Pinch of [[Salt|salt]] and [[Black pepper|black pepper]]
| 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===
===Method===
{{RecipeMethod
{{RecipeMethod
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| Arrange the [[Spring onions|spring onions]] and [[Herbs|herbs]] equally around the joint
| Arrange the [[Spring onions|spring onions]] and [[Herbs|herbs]] equally around the joint
| [[Vacuum seal]]
| [[Vacuum seal]]
| Cook [[Sous vide|sous vide]] for 10 hours at 57° C
| 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'
| 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
| 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
| Serve immediately, or refrigerate and store for cold sliced beef
}}
}}
{{SousVideSeeAlso}}
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[[Category:Recipes]]
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:British recipes]]
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[[Category:Sous vide recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]
[[Category:Sous vide cooking]]
<!-- footer hashtags --><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]]
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