Sous vide rare "roast" beef sandwiches

[sonicated]

Whenever I usually have roast beef sandwiches the beef is overcooked - this is where cooking in a waterbath or "sous vide" is perfect!

1) Vacuum seal a top rump or silverside joint and throw it in a waterbath


2) Set at at 53C and leave it


3) After 18 hours take it out:


4) Take it out of the pouch and dry off. If you're serving it as a Sunday roast throw it in a pre-heated oven on max for 10 minutes so it looks like a normal roast


5) Slice


6) Season and serve in a sandwich with horseradish and watercress - perfect. The thicker the slices the better; it's melt in the mouth.

[jimpy0]

looking at pic 5 [ mouth slavering] poss use for abrew fridge if it will get that high

[JamesF]

You do have to know you're going to want a beef sandwich a long way in advance though

James

[sonicated]

You do have to know you're going to want a beef sandwich a long way in advance though

That's very true; but have you seen the size of the joint? You get to eat them for ages afterwards!

[jimpy0]

i can ALWAYS manage a beef sarnie

[Pinto]

Double the horseradish and subtract the watercress and we're good

Either that or Colemans English (the proper powdered one, mixed with JUST enough water to turn it into a paste - if it doesnt make your toes curl...it aint strong enough)

[LeeH]

Hmmmm, interesting!

http://pages.ebay.com/link/?nav=item.vi ... 1258511807

[Pinto]

Hmmmm, interesting!

http://pages.ebay.com/link/?nav=item.vi ... 1258511807

£70 for a £12 STC-1000 and a project box ?

[UpTheToon]

Hmmmm, interesting!

http://pages.ebay.com/link/?nav=item.vi ... 1258511807

£70 for a £12 STC-1000 and a project box ?

An stc-1000 isn't fast enough either. A pid like the sestos should be used. If its going to be bodged they may as well do it properly...

[JamesF]

Hmmmm, interesting!

http://pages.ebay.com/link/?nav=item.vi ... 1258511807

It's a smart idea, certainly. I think our slow cooker might be a touch too small for the huge lump of beef pictured above though.

James

[byronb]

I backed the Anova sous-vide cooker on Kickstarter and received it just after Christmas so I'm currently trying to sous-vide everything Some good recipes at http://recipes.anovaculinary.com/. I was surprised how short some of the cooking times are, steak below was only 90 minutes and fish will cook in around 30.

[roscoe]

I used my vac packer and my temp controlled HLT, just slipped the steaks in between the hermes coil.
Can't remember temp, but time wasn't that long.
Did tests with sirloin.rib-eye,rump at same time,... hoping that the sous vide would magically transform rump into filler !
result was that ribeye is always a big winner for me.

Unless the steaks are really thick or you are cooking large numbers its a waste of time imho

Also for us chicken and big roasts or leg lamb usually work out brill in the slow cooker

[johnrm]

You could use a Braumeister for this...

[ciderhead]

Or MT with herms

[johnrm]

True, Mr CH. Cover the element in the BM to reduce contact with the meat.