Sous vide rare "roast" beef sandwiches

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sonicated
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Sous vide rare "roast" beef sandwiches

Post by sonicated » Wed Jan 21, 2015 10:22 pm

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
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2) Set at at 53C and leave it
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3) After 18 hours take it out:
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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
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5) Slice
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6) Season and serve in a sandwich with horseradish and watercress - perfect. The thicker the slices the better; it's melt in the mouth.
Image

jimpy0

Re: Sous vide rare "roast" beef sandwiches

Post by jimpy0 » Wed Jan 21, 2015 10:37 pm

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

JamesF
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Re: Sous vide rare "roast" beef sandwiches

Post by JamesF » Wed Jan 21, 2015 10:47 pm

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

James
Fermenting: Nothing!
Conditioning: London Pride, Old Speckled Hen, Beaverdale Chardonnay
Maturing: Brewalong Wee Bee, Arkell's Kingsdown, Beaverdale Sauvignon Blanc, Beaverdale Gewurztraminer, Beaverdale Shiraz (5G)
Drinking: Marston's Pedigree, Elderflower Champagne, OSH, London Pride, Arkell's Kingsdown, Seymour's Hobgoblin, Jim's ESB, Fuller's ESB, Arkell's 3B, Beaverdale Shiraz, Beaverdale Merlot
Planned: SMaSH brews with a range of hops, some variety of stout
Pints brewed in 2016: 323
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sonicated
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Re: Sous vide rare "roast" beef sandwiches

Post by sonicated » Wed Jan 21, 2015 10:57 pm

JamesF wrote: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

Re: Sous vide rare "roast" beef sandwiches

Post by jimpy0 » Wed Jan 21, 2015 11:28 pm

i can ALWAYS manage a beef sarnie

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Pinto
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Re: Sous vide rare "roast" beef sandwiches

Post by Pinto » Wed Jan 21, 2015 11:49 pm

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

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)
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LeeH
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Re: Sous vide rare "roast" beef sandwiches

Post by LeeH » Wed Jan 21, 2015 11:53 pm

To monitor my latest fermentation 27/10 click here
To view my new AG build click here
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Pinto
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Re: Sous vide rare

Post by Pinto » Wed Jan 21, 2015 11:56 pm

£70 for a £12 STC-1000 and a project box ? :lol:
Primary 1: Nonthing
Primary 2 : Nothing
Primary 3 : None
Secondary 1 : Empty
Secondary 1 : None
DJ(1) : Nowt
DJ(2) : N'otin....
In the Keg : Nada
Conditioning : Nowt
In the bottle : Cinnamonator TC, Apple Boost Cider, Apple & Strawberry Cider
Planning : AG #5 - Galaxy Pale (re-brew) / #6 - Alco-Brau (Special Brew Clone) / #7 Something belgian...
Projects : Mini-brew (12l brew length kit) nearly ready :D

Join the BrewChat - open minds and adults only ;) - Click here

UpTheToon
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Re: Sous vide rare

Post by UpTheToon » Thu Jan 22, 2015 12:00 am

Pinto wrote:
£70 for a £12 STC-1000 and a project box ? :lol:
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
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Re: Sous vide rare

Post by JamesF » Thu Jan 22, 2015 12:04 am

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
Fermenting: Nothing!
Conditioning: London Pride, Old Speckled Hen, Beaverdale Chardonnay
Maturing: Brewalong Wee Bee, Arkell's Kingsdown, Beaverdale Sauvignon Blanc, Beaverdale Gewurztraminer, Beaverdale Shiraz (5G)
Drinking: Marston's Pedigree, Elderflower Champagne, OSH, London Pride, Arkell's Kingsdown, Seymour's Hobgoblin, Jim's ESB, Fuller's ESB, Arkell's 3B, Beaverdale Shiraz, Beaverdale Merlot
Planned: SMaSH brews with a range of hops, some variety of stout
Pints brewed in 2016: 323
Pints brewed in 2015: 619

byronb

Re: Sous vide rare "roast" beef sandwiches

Post by byronb » Thu Jan 22, 2015 12:10 am

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.

ImageImage

roscoe

Re: Sous vide rare "roast" beef sandwiches

Post by roscoe » Thu Jan 22, 2015 1:52 am

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
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Re: Sous vide rare "roast" beef sandwiches

Post by johnrm » Sat Jan 24, 2015 10:49 am

You could use a Braumeister for this...

ciderhead
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Re: Sous vide rare "roast" beef sandwiches

Post by ciderhead » Sat Jan 24, 2015 12:08 pm

Or MT with herms :)

johnrm
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Re: Sous vide rare "roast" beef sandwiches

Post by johnrm » Sun Jan 25, 2015 10:28 am

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

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