Sous vide beef prime topside joint: Difference between revisions

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|title=Beef prime topside sous vide cooked to medium rare
|title=Beef prime topside sous vide cooked to medium rare recipe
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|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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|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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{{recipesummary
{{recipesummary
|ImageComment = Cooked at 57° for 10 hours, tender and juicy but not bloody.
|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:Sous vide prime topside beef joint recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Sous vide prime topside beef joint recipe.jpg|thumb|middle|none|alt=Electus]]
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[[Image:TalkSous vide salmon cut silverside beef joint recipe.jpg|thumb|300px|right|Apparently it was delicious!]]
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[[Image:Beef prime topside sous vide medium rare sealed.jpg|thumb|300px|right|Bagged and sealed]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Beef prime topside sous vide medium rare.jpg|thumb|300px|right|The basics]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:Tom and Jerry say thanks Micky.jpg|thumb|300px|right|Tom and Jerry say thank you Micky]]
 
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<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">A special treat</span>''


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!
<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>


Cook [[Sous vide|sous vide]] for 10 hours at 57°
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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| Pinch of [[Salt|salt]] and [[Black pepper|black pepper]]
| Pinch of [[Salt|salt]] and [[Black pepper|black pepper]]
}}
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<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
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===Method===
===Method===
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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
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[[Category:Sous vide recipes]]
[[Category:Sous vide recipes]]
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[[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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Latest revision as of 10:12, 7 May 2025

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 for 10 hours at 57°C (134.6°F)


Sous vide beef prime topside joint
Electus
Cooked at 57° (134.6°F) for 10 hours, tender and juicy but not bloody.
Servings:Serves 4
Calories per serving:425
Ready in:10 hours, 5 minutes
Prep. time:5 minutes
Cook time:10 hours
Difficulty:Easy
Recipe author:Chef
First published:3rd March 2015

Best recipe review

A special treat

5/5

This tastes as good as it looks.

Paul R Smith

Ingredients

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

  • Apparently it was delicious!

    Apparently it was delicious!

  • Bagged and sealed

    Bagged and sealed

  • The basics

    The basics

  • Tom and Jerry say thank you Micky

    Tom and Jerry say thank you Micky

Method

  1. Stamp the join all over with a meat tenderiser
  2. Seal one end of a vacuum bag
  3. Add a pinch of salt and pepper
  4. Paint the joint with 1 tablespoon of English mustard
  5. Add the joint to the bag, hold it closed and shake it to distribute the salt and pepper
  6. Arrange the spring onions and herbs equally around the joint
  7. Vacuum seal
  8. Cook sous vide for 10 hours at 57°C (134.6°F)
  9. 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'
  10. Seal the joint for 2 minutes in a very hot pan that is lightly oiled, blowtorch can also be used
  11. Serve immediately, or refrigerate and store for cold sliced beef

See also

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#sousvide #englishmustard #springonions #sousvidecooking #meattenderiser #bayleaves #fat #herbs #sage #blowtorch #vacuumseal

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