Sous vide Aberdeen Angus topside joint
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 | |
| Servings: | 4 |
| Calories per serving: | 667 |
| Ready in: | 10 hours, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 1st July 2020 |
|
Best recipe reviewNo words required to review this! 5/5 Just look at the pictures🤩 |
Ingredients
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
Method
- Remove all packaging from the roasting joint, but leave the net 'stocking' on as it hold the meat together while cooking.
- Add the beef joint, red wine and mustard powder to the sous-vide bag
- Vacuum seal
- Cook for 10 hours at your desired temperature: See notes and photographs.
- 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°
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#sousvideaberdeenangustopsidejoint #redwine #mustardpowder #beef #mappgastorch #meatrecipes #britishrecipes #recipes #beefrecipes #sousvidecooking #roasting