1) Vacuum seal a top rump or silverside joint and throw it in a waterbath
![Image](http://i.imgur.com/tPTuD4f.jpg)
2) Set at at 53C and leave it
![Image](http://i.imgur.com/hjSKkB3.jpg)
3) After 18 hours take it out:
![Image](http://i.imgur.com/2kUL1CN.jpg)
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
![Image](http://i.imgur.com/z0P98st.jpg)
5) Slice
![Image](http://i.imgur.com/zxboDOG.jpg)
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](http://i.imgur.com/1hAytYu.jpg)