2w ago
- Sous Vide Silverside of Beef

We had sous vide silverside of beef today. It was in the bath at 52C (125F) for 4 hours then seared in a hot skillet. Sliced quite thin it was really juicy and tender. Served up with roast potatoes, Yorkshire puddings, cheesy leeks, maple sprouts, anise carrots and a nice red wine gravy. I was too busy eating to photo the plate.

I'm not so sure this cuts the mustard for Doug's meat challenge but I'll enter in the spirit of things. Now how do you tag people? Is it like Twitter with an @? @DougF

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Comments (14)

  • you can tag him in the comments like that... here's Larry's entry for your meat challenge πŸ™‚

      15 days ago
  • I wish to see a photo of all your sides, are the maple sprouts the one from the other post? I know this is meat tribe here but I can't resist the sight of a decent Yorkie, extra points if it's full of gravy 😍 that is some top class meat you have there though, am super curious about sous vide cooking, I have yet to give it a go. Well done πŸ™‚

      15 days ago
    • Thanks Tabitha 😊. Yes the sprouts are in the other post and I've posted my Yorkies on here previously too so didn't bother this time. The gravy was a veal stock and red wine reduction and yes the Yorkies were full 😁. I love sous vide cooking,...

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        14 days ago
    • Om nom nom nom nom 🀀😁

        14 days ago
  • It looks delicious. How were the leeks?? πŸ₯Ί

      14 days ago
    • Thanks Fulana, the leeks were very tasty but we decided probably better the traditional way chopped up in a cheese sauce. Add a bit of mozzarella and garlic to the sauce and now you're talking πŸ˜‹

        14 days ago
    • Yummy πŸ˜‹

        14 days ago
  • 😍😍😍😍😍😍

      14 days ago
  • Looks amazing!

      12 days ago