Beef sous vide with Yorkshire puddings – The Nosey Chef
Topside Of Beef, Pink
Did a topside roast at 135f for 24 hours. Came out pretty tender but also dry. I wonder if 24hrs was too much or if I should have cut it for the
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Topside Joint
Topside of beef, 56c for 8 hours. This was about £8 for 2ish kilos. Picture can't do it justice, was so tender, it melted in your mouth. Really enjoying sous vide transforming
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Topside Of Beef, Pink
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First time doing beef! 56 C Beef topside, 5 hours : r/sousvide
