Sous Vide Roast Beef

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A cheap joint of beef called Topside/Top Rump here in the UK, is it called Chuck elsewhere ?
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Ingredients for 4

  • 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


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 55ºC / 131.0ºF

  • Step 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

    • Step 0

      I seared it in a hot cast iron frying pan after brushing it allover with mayonnaise

    • Step 1

      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.

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131 F / 55 C Recipe Temp
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