Topside Joint

Perfect for your traditional Sunday roast, so many different temperatures that you can choose from. I went with a 139/4 here and it was beautiful. If you want it a little more done try 145. Both are great.

Author

Edward Smith

Sous Vide Enthusiast..... I love trying new things, or even the same thing but cooked at different times and temps. I discovered sous vide when looking at how to smoke food better in the 'low and slow' style. Is it an addiction now? yep. 100%. but thats not a bad thing.....

Prep Time: 00:20

Recipe Time: 04:00

Temperature : 139F / 59.4C

Ingredients

• Beef Topside
• Salt
• Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 139ºF / 59.4ºC
2. To mark this occasion. Take a photo. make sure you pointlessly include a salt and pepper grinder.
3. Coat the outside with ground salt and pepper
4. Seal in your vacuum sealer or in your water bath using the tried and tested water submersion method.
5. Swim for 4 hours....Sous vide is not an impatient persons game. Marathon not sprint.

Finishing Steps

1. Preheat a cast iron pan in an oven (set oven to 200*c) remove beef from bag and place in pan. pop in the oven for 15-20 minutes.
2. Slice and let it slither down your throat. personal preference is to serve with english mustard.