Sous vide salmon cut silverside beef joint: Difference between revisions
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|title=Sous vide salmon cut silverside beef joint | |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 that is idea for cooking this way | |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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|DatePublished=25th February 2015 | |||
|Author=Chef | |||
|ImageComment = Served with Roasties, Yorkies, peas and onion gravy. | |ImageComment = Served with Roasties, Yorkies, peas and onion gravy. | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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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 [[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]]. | ||
It was cooked at | It was cooked at 60°C (''140°F'') for 10 hours and finished by sauteing in a little [[Butter|butter]] while [[blowtorching]] it. | ||
It was delicious and tender though I think next time I'll go a little rarer. | It was delicious and tender though I think next time I'll go a little rarer. | ||
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| Paint the [[Mustard|mustard]] all over the outside of the joint. | | Paint the [[Mustard|mustard]] all over the outside of the joint. | ||
| [[Vacuum seal]] the [[Beef|beef]] joint. | | [[Vacuum seal]] the [[Beef|beef]] joint. | ||
| Cook in a [[Sous vide|sous vide]] bath for 10 hours at | | Cook in a [[Sous vide|sous vide]] bath for 10 hours at 60°C (''140°F'') for medium done. | ||
| When ready to serve, heat a [[Frying pan|frying pan]] with 1 teaspoon of [[Butter|butter]] and roll the joint around the hot pan for a minute or so to [[Brown|brown]]. I'm also using my wonderful mapp [[Blowtorch|blowtorch]] at the same time, just for the fun of it. | | When ready to serve, heat a [[Frying pan|frying pan]] with 1 teaspoon of [[Butter|butter]] and roll the joint around the hot pan for a minute or so to [[Brown|brown]]. I'm also using my wonderful mapp [[Blowtorch|blowtorch]] at the same time, just for the fun of it. | ||
| I don;t bother to [[Rest|rest]] [[Sous vide|sous vide]] cooked [[Meat|meat]], it seem fine directly from the bath. | | I don;t bother to [[Rest|rest]] [[Sous vide|sous vide]] cooked [[Meat|meat]], it seem fine directly from the bath. | ||
Revision as of 14:10, 22 February 2016
| Sous vide salmon cut silverside beef joint | |
|---|---|
 |
| 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: | 
|
| Recipe author: | Chef |
| First published: | 25th February 2015 |
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 (140°F) 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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 750 g salmon cut silverside beef joint
- 1 tablespoon ready made English mustard
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon butter
Method
- Sprinkle the salt and pepper onto a plate and roll the beef joint in the mixture to coat evenly.
- Paint the mustard all over the outside of the joint.
- Vacuum seal the beef joint.
- Cook in a sous vide bath for 10 hours at 60°C (140°F) for medium done.
- 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.
- 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
- 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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