Sous vide salmon cut silverside beef joint
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| Sous vide salmon cut silverside beef joint | |
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| Servings: | Serves 6 |
| Ready in: | 10 hours, 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 10 hours |
| Difficulty: | 
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This recipe needs advance preparation!
This time I'm sous vide cooking a 750g joint of salmon cut silverside beef, a common roasting joint. Finely sliced this will do 2 people for 2 days plus lots of deliciously tender beef for sandwiches.
This time I'm just coating it with english mustard and salt and pepper.
I'm cooking it at 59° C for 10 hours and finishing it in a little butter while blowtorching it.
Ingredients
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 59° C 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.