Sous vide Aberdeen Angus topside joint

From Cookipedia

Doing some experiments with sous-vide beef joint cooking using the same recipe, but with subtle differences in time and temperature.

Sous vide Aberdeen Angus topside joint
Recipe 1: Cooked for 10 hours at 64° C
Calories per serving:667
Ready in:10 hours, 10 minutes
Prep. time:10 minutes
Cook time:10 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:1st July 2020

Best recipe review

No words required to review this!


Just look at the pictures🤩

Jerry, aka Chef)

10 hours @ 64°


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • 1 kg 28 day aged Aberdeen Angus topside joint [£8.40 Aldi - June 2020]
  • 200 ml red wine
  • 1 teaspoon Coleman's mustard powder


  1. Remove all packaging from the roasting joint, but leave the net 'stocking' on as it hold the meat together while cooking.
  2. Add the beef joint, red wine and mustard powder to the sous-vide bag
  3. Vacuum seal
  4. Cook for 10 hours at your desired temperature: See notes and photographs.
  5. Remove net 'stocking' and brown using a Mapp gas torch if desired.

Chef's notes

Recipe 3 is my winner.

Recipe 1: 10 hours @ 64°

Recipe 2: 10 hours @ 59°

Recipe 3: 7 hours @ 56°

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.

#sousvideaberdeenangustopsidejoint #redwine #mustardpowder #beef #mappgastorch #meatrecipes #britishrecipes #recipes #beefrecipes #sousvidecooking #roasting