* 625 g prime topside - The underside had a layer of Fat which I left intact after much work with the tenderiser.
* 4 Spring onions
* Bunch of Sage
* 2 Bay leaves
* Bunch of Thyme
* 1 tablespoon English mustard
* Pinch of Salt and Black pepper


===Method===
* Stamp the join all over with a Meat tenderiser
* Seal one end of a vacuum bag
* Add a pinch of Salt and Pepper
* Paint the joint with 1 tablespoon of English mustard
* Add the joint to the bag, hold it closed and shake it to distribute the Salt and Pepper
* Arrange the Spring onions and Herbs equally around the joint
* Vacuum seal
* Cook Sous vide for 10 hours at 57°C (''134.6°F'')
* After 10 hours, open the bag and discard everything but the beef, you might have to pick some of the twiggy bits out as they can get 'buried'
* Seal the joint for 2 minutes in a very hot pan that is lightly oiled, blowtorch can also be used
* Serve immediately, or refrigerate and store for cold sliced beef
{{SousVideSeeAlso
#sousvide #englishmustard #springonions #sousvidecooking #meattenderiser #bayleaves #fat #herbs #sage #blowtorch #vacuumseal


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