Topside Joint

(7)

Edward Smith

England

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 th ...

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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.
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Ingredients for 1

  • Beef Topside

  • Salt

  • Pepper

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 139ºF / 59.4ºC

  • Step 2

    To mark this occasion. Take a photo. make sure you pointlessly include a salt and pepper grinder.

  • Step 3

    Coat the outside with ground salt and pepper

  • Step 4

    Seal in your vacuum sealer or in your water bath using the tried and tested water submersion method.

  • Step 5

    Swim for 4 hours....Sous vide is not an impatient persons game. Marathon not sprint.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      Slice and let it slither down your throat. personal preference is to serve with english mustard.

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139 F / 59.4 C Recipe Temp
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