The next experiment with sous vide cooking has been very simple and very successful. Sous vide is claimed to make relatively tough “pot roast” joints tender and delicious.
I bought a piece of silverside, salted it for 18 hours, then vacuum packed it and popped it into a water bath controlled by the Sansaire. That was it – no additions other than the brief brining period. I left the customary piece of basting fat attached to the beef.
There seems to be a lot of variation in the advice as to how to cook a thick piece of one of the less tender cuts of beef. I selected 145F, as you can see in the picture above, but later turned it down to 144F. I left the meat at that temperature for 16 hours, then cooled it rapidly and transferred it to the fridge.
It made the most wonderful tender and juicy cold beef:
Plus we got over 300ml of jellied beef stock. Although the meat was by no means overcooked, I might try 143F next time.