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