Sous vide salmon cut silverside beef joint: Difference between revisions
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|title=Sous vide salmon cut silverside beef joint recipe | |title=Sous vide salmon cut silverside beef joint recipe | ||
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|keywords=#beef #butter #salmon #englishmustard #sousvide #sousvidecooking #sousvidesalmoncutsilversidebeefjoint #roastpotatoes #rest #blowtorching #blowtorch | |||
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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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| 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 60°C (''140°F'') for medium done. | | Cook in a [[Sous vide|sous vide]] bath for 10 hours at 60°C (''140°F'') for medium done. ''58° for medium-rare; see notes below''. | ||
| 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. | ||
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[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
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Revision as of 16:17, 30 March 2018
| Sous vide salmon cut silverside beef joint | |
|---|---|
 |
| Served with Roasties, Yorkies, peas and onion gravy. | |
| Servings: | Serves 4 |
| Calories per serving: | 401 |
| 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
- 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. 58° for medium-rare; see notes below.
- 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.
Reader's comments
Thanks for the post. Much appreciated as a relative newcomer to the whole sous vide experience.
I love experimenting and found your article extremely helpful.
I went one better, I hope, at least, in some respect. Keeping it simple I bought a 2.5 kg Silverside beef joint from tesco in St Helens whilst at half price. I followed the basic tenet that it's not weight but thickness that counts. My silverside salmon cut(ish) joint was probably 4 inches thick at its widest and not much wider than the joint in the recipe at leat I am basing this roughly on the pics provided. Rather than vacuum seal it I cooked it in a ziploc bag overnight. When i got up it had been cooking for 8 hours and had reached an internal temp of 58C. I resealed the bag and cooked it for the extra 2 hours as advised. I got home a bit late, approx 30 mins. Temp at this point was still 58 degrees, but not as tough, I assumed, allowing for cooling, when the thermometer probe was pushed into the meat. Chilled in fridge over next 6 hours, no rapid chilling !!
Meat on slicing was cooked to medium doneness and stock made a lovely gravy with mushrooms and onion.
In reality I also prefer a medium rare cut but the wife is not a big beef lover, hence my attempt to please. As it happens, she didn't appreciate it and left the meat, but she tried to please.
So, as the original author suggested, a lower temp may well be required and adviseable for a medium rare doneness.
Mark Thompson - March 2018
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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#beef #butter #salmon #englishmustard #sousvide #sousvidecooking #sousvidesalmoncutsilversidebeefjoint #roastpotatoes #rest #blowtorching #blowtorch