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 | |keywords=#sousvide #englishmustard #springonions #sousvidecooking #meattenderiser #bayleaves #fat #herbs #sage #blowtorch #vacuumseal | ||
|hashtagrev=032020 | |||
|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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|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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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! | 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 | Cook [[Sous vide|sous vide]] for 10 hours at 57°C (''134.6°F'') | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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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 | | 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]] | ||
[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
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Revision as of 13:54, 22 February 2016
| Sous vide beef prime topside joint | |
|---|---|
 |
| 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: | 
|
| Recipe author: | Chef |
| First published: | 3rd March 2015 |
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)
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 625 g prime topside - The underside had a layer of fat which I left intact after much work with the tenderiser.
- 4 spring onions
- Bunch of sage
- 2 bay leaves
- Bunch of thyme
- 1 tablespoon English mustard
- Pinch of salt and black pepper
Method
- Stamp the join all over with a meat tenderiser
- Seal one end of a vacuum bag
- Add a pinch of salt and pepper
- Paint the joint with 1 tablespoon of English mustard
- Add the joint to the bag, hold it closed and shake it to distribute the salt and pepper
- Arrange the spring onions and herbs equally around the joint
- Vacuum seal
- Cook 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'
- 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
See also
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
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#sousvide #englishmustard #springonions #sousvidecooking #meattenderiser #bayleaves #fat #herbs #sage #blowtorch #vacuumseal