Sous vide Aberdeen Angus topside joint: Difference between revisions

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Revision as of 12:09, 1 July 2020


Sous vide Aberdeen Angus topside joint
Electus
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:Average difficulty
Recipe author:Chef
First published:1st July 2020
10 hours @ 64°

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

  1. Remove all packaging from the roasting joint, but leave the net 'stocking' on as it hold the meat together while cooking.
  2. Add the beef joint, red wine and mustard powder to the sous-vide bag
  3. Vacuum seal
  4. Cook for 10 hours at your desired temperature: See notes and photographs.
  5. Remove net 'stocking' and brown using a Mapp gas torch if desired.

Chef's notes

Recipe 1: 10 hours @ 64°

Recipe 2: 10 hours @ 59°

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