Sous vide beef prime topside joint: Difference between revisions

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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|alt=Electus]]
|Image = [[Image:Sous vide prime topside beef joint recipe.jpg|thumb|middle|none|alt=Electus]]
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''<span class="reviewTitle">A special treat</span>''
''<span class="reviewTitle">A special treat</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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Image:TalkSous vide salmon cut silverside beef joint recipe.jpg|Apparently it was delicious!
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 sealed.jpg|Bagged and sealed

Revision as of 15:35, 9 December 2022


Sous vide beef prime topside joint
Electus

Best recipe review

A special treat

5/5

This tastes as good as it looks.

Paul R Smith
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

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

  • 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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