Sous vide rare "roast" beef sandwiches
Sous vide rare "roast" beef sandwiches
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.
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.
Re: Sous vide rare "roast" beef sandwiches
looking at pic 5 [ mouth slavering] poss use for abrew fridge if it will get that high
Re: Sous vide rare "roast" beef sandwiches
You do have to know you're going to want a beef sandwich a long way in advance though
James
James
Re: Sous vide rare "roast" beef sandwiches
That's very true; but have you seen the size of the joint? You get to eat them for ages afterwards!JamesF wrote:You do have to know you're going to want a beef sandwich a long way in advance though
- Pinto
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Re: Sous vide rare "roast" beef sandwiches
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)
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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Re: Sous vide rare "roast" beef sandwiches
Sabro Single Hop NEIPA 25/02/20 CLICK ME to monitor progress with Brewfather & iSpindel
- Pinto
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Re: Sous vide rare
£70 for a £12 STC-1000 and a project box ?
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Re: Sous vide rare
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...Pinto wrote:£70 for a £12 STC-1000 and a project box ?
Re: Sous vide rare
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
Re: Sous vide rare "roast" beef sandwiches
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.
Re: Sous vide rare "roast" beef sandwiches
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
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
Re: Sous vide rare "roast" beef sandwiches
You could use a Braumeister for this...
Re: Sous vide rare "roast" beef sandwiches
Or MT with herms
Re: Sous vide rare "roast" beef sandwiches
True, Mr CH. Cover the element in the BM to reduce contact with the meat.