Sous vide Aberdeen Angus topside joint: Difference between revisions
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|DatePublished=1st July 2020 | |DatePublished=1st July 2020 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = | |ImageComment = Recipe 1: Cooked for 10 hours at 64° C | ||
|Servings = 4 | |Servings = 4 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 10 hours | |CookTime = 10 hours | ||
|TotalCalories = | |TotalCalories = 2670 | ||
|PortionCalories = | |PortionCalories = 667 | ||
|Image = [[Image:Sous vide Aberdeen Angus topside joint recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Sous vide Aberdeen Angus topside joint recipe.jpg|300px|alt=Electus]] | ||
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[[Image: | [[Image:AberdeenAngusAldi64for10Hours.jpg|thumb|300px|right|10 hours @ 64°]] | ||
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Revision as of 12:01, 1 July 2020
📌 This page needs a photograph! 📷 [robots:noindex]
| Sous vide Aberdeen Angus topside joint | |
|---|---|
 |
| Recipe 1: Cooked for 10 hours at 64° C | |
| Servings: | 4 |
| Calories per serving: | 667 |
| Ready in: | 10 hours, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 1st July 2020 |
Doing some experiments with sous-vide beef joint cooking using the same recipe, but with subtle differences in time and temperature.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg 28 day aged Aberdeen Angus topside joint [£8.40 Aldi - June 2020]
- 200 ml red wine
- 1 teaspoon Coleman's mustard powder
Method
- Remove all packaging from the roasting joint, but leave the net 'stocking' on as it hold the meat together while cooking.
- Add the beef joint, red wine and mustard powder to the sous-vide bag
- Vacuum seal
- Cook for 10 hours at your desired temperature: See notes and photographs.
Chef's notes
Recipe 1: 10 hours @ 64°
Recipe 2: 10 hours @ 59°
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