Sous vide beef prime topside joint: Difference between revisions
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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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=== | ====Random recipe review==== | ||
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''<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> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 09:02, 12 November 2020
| 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
-
Apparently it was delicious!
-
Bagged and sealed
-
The basics
-
Tom and Jerry say thank you Micky
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?
Random recipe review
A special treat
5/5
This tastes as good as it looks.
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