Sous vide beef prime topside joint: Difference between revisions

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{{recipesummary
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|ImageComment = Apparently it was delicious!
|ImageComment = Cooked at 57° 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|300px|alt=Electus]]
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[[Image:TalkSous vide salmon cut silverside beef joint recipe.jpg|thumb|300px|right|Apparently it was delicious!]]
[[Image:Beef prime topside sous vide medium rare sealed.jpg|thumb|300px|right|Bagged and sealed]]
[[Image:Beef prime topside sous vide medium rare sealed.jpg|thumb|300px|right|Bagged and sealed]]
[[Image:Beef prime topside sous vide medium rare.jpg|thumb|300px|right|The basics]]
[[Image:Beef prime topside sous vide medium rare.jpg|thumb|300px|right|The basics]]
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Cook [[Sous vide|sous vide]] for 10 hours at 57°
Cook [[Sous vide|sous vide]] for 10 hours at 57°
===Ingredients===
 
{{RecipeIngredients
{{RecipeIngredients


Revision as of 08:55, 27 April 2015


Sous vide beef prime topside joint
Electus
Cooked at 57° for 10 hours, tender and juicy but not bloody.
Servings:Serves 4
Ready in:10 hours, 5 minutes
Prep. time:5 minutes
Cook time:10 hours
Difficulty:Easy
Apparently it was delicious!
Bagged and sealed
The basics
Tom and Jerry say thank you Micky

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°

Ingredients

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


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
  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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