Sous vide salmon cut silverside beef joint: Difference between revisions

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|title=Sous vide salmon cut silverside beef joint
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|description=Today I'm sous vide cooking a 750g joint of salmon cut silverside beef, a common roasting beef joint. This will do 2 people for 2 days plus sliced beef for sandwiches.
|description=Today I'm sous vide cooking a 750g joint of salmon cut silverside beef, a common roasting beef joint that is idea for cooking this way.
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|og:image=https://www.cookipedia.co.uk/wiki/images/f/f4/Sous_vide_salmon_cut_silverside_beef_joint_recipe.jpg
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|ImageComment =  
|ImageComment = Served with Roasties, Yorkies, peas and onion gravy.
|Servings = Serves 6
|Servings = Serves 4
|Difficulty = 1
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|TotalTime =  10 hours, 15 minutes
|TotalTime =  10 hours, 15 minutes
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|Image = [[Image:Sous vide salmon cut silverside beef joint recipe.jpg|300px|alt=Electus]]
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[[Image:Sous vide salmon cut silverside carved.jpg|thumb|300px|right|Carved, rather poorly!]]
[[Image:Sous vide salmon cut silverside.jpg|thumb|300px|right|Vacuum sealed and ready for the bath]]
[[Image:Sous vide salmon cut silverside.jpg|thumb|300px|right|Vacuum sealed and ready for the bath]]
[[Image:Sous vide silverside mustard coated.jpg|thumb|300px|right|Coated with English mustard , salt and pepper]]
[[Image:Sous vide silverside mustard coated.jpg|thumb|300px|right|Coated with English mustard , salt and pepper]]
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This time I [[Sous vide cooking|sous vide cooked]] a 750g joint of [[Salmon|salmon]] cut silverside [[Beef|beef]], a common [[Roasting|roasting]] joint.  It was simply seasoned, just coated it with [[English mustard|english mustard]] and [[Salt|salt]] and [[Pepper|pepper]].


This time I'm [[Sous vide cooking|sous vide cooking]] a 750g joint of [[Salmon|salmon]] cut silverside [[Beef|beef]], a common [[Roasting|roasting]] joint. Finely sliced this will do 2 people for 2 days plus lots of deliciously tender beef for sandwiches.
It was cooked at 60° C for 10 hours and finished by sauteing in a little [[Butter|butter]] while blowtorching it.


This time I'm just coating it with [[English mustard|english mustard]] and [[Salt|salt]] and [[Pepper|pepper]].
It was delicious and tender though I think next time I'll go a little rarer.
 
I'm cooking it at 59° C for 10 hours and finishing it in a little [[Butter|butter]] while blowtorching it.
===Ingredients===
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients

Revision as of 10:08, 26 February 2015


Sous vide salmon cut silverside beef joint
Electus
Served with Roasties, Yorkies, peas and onion gravy.
Servings:Serves 4
Ready in:10 hours, 15 minutes
Prep. time:15 minutes
Cook time:10 hours
Difficulty:Easy
Carved, rather poorly!
Vacuum sealed and ready for the bath
Coated with English mustard , salt and pepper

This recipe needs advance preparation!

This time I sous vide cooked a 750g joint of salmon cut silverside beef, a common roasting joint. It was simply seasoned, just coated it with english mustard and salt and pepper.

It was cooked at 60° C for 10 hours and finished by sauteing in a little butter while blowtorching it.

It was delicious and tender though I think next time I'll go a little rarer.

Ingredients

Ingredients

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


Method

  1. Sprinkle the salt and pepper onto a plate and roll the beef joint in the mixture to coat evenly.
  2. Paint the mustard all over the outside of the joint.
  3. Vacuum seal the beef joint.
  4. Cook in a sous vide bath for 10 hours at 59° C for medium done.
  5. When ready to serve, heat a frying pan with 1 teaspoon of butter and roll the joint around the hot pan for a minute or so to brown. I'm also using my wonderful mapp blowtorch at the same time, just for the fun of it.
  6. I don;t bother to rest sous vide cooked meat, it seem fine directly from the bath.

Serving suggestions

Serve with roast potatoes, peas, yorkshire puddings and onion gravy.

Variations

This is great for sandwiches when thinly sliced.

See also

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