Sous vide salmon cut silverside beef joint
From Cookipedia
| Sous vide salmon cut silverside beef joint | |
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| 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: | 
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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 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
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.