Sous vide beef prime topside joint: Difference between revisions
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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. | |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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An experiment at cooking a beef roasting joint to 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 medium rare. This is being cooked for a friend for looking after our boys - Meow! | ||
Cook [[Sous vide|sous vide]] for 10 hours at 57° | Cook [[Sous vide|sous vide]] for 10 hours at 57° | ||
Revision as of 09:59, 4 March 2015
| Sous vide beef prime topside joint | |
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| Apparently it was delicious! | |
| Servings: | Serves 4 |
| Ready in: | 10 hours, 5 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 hours |
| Difficulty: | 
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An experiment at sous vide cooking a beef roasting joint to medium rare. This is being cooked for a friend for looking after our boys - Meow!
Cook sous vide for 10 hours at 57°
Ingredients
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
- 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