Sous Vide Roast Beef

A cheap joint of beef called Topside/Top Rump here in the UK, is it called Chuck elsewhere ?

Author

Sandra Taylor

Prep Time: 00:10

Recipe Time: 27:00

Temperature : 131F / 55C

Ingredients

• Joint of beef 1.336kg for £8.00 Approximately 4 inches at its thickest point and 6 inches long
• Nothing added, no oil, butter or seasoning, just the joint of beef removed from it's packing and dried before vacuum sealing in

Directions

1. Set your Anova Sous Vide Precision Cooker to 55ºC / 131.0ºF
2. I had intended to leave it for 24 hours but ended up leaving it for 27 hours as I got a little delayed. This is how it looked after removing from the bath and the bag and drying it

Searing

1. I seared it in a hot cast iron frying pan after brushing it allover with mayonnaise
2. This is how it looked after letting it cool enough to have a few slices to make a sandwich. It was very tender and it only needed a little horseradish to make a very tasty sandwich for me to sample it as a chef's bonus before using it to make a meal for everyone else.