Recipe for topside sous vide
Traditional roast beef is the classic preparation of the beef shoulder clod.
And roast beef is typically braised – but can it be done sous vide?
The answer is a resounding “Yes.”
With sous vide, the roast beef becomes incredibly tender and delicious!
Here, I’ll show you how to prepare the perfect roast beef sous vide. I’ll guide you through water temperature and cooking time, among other things.
Shoulder Clod Cut
Beef shoulder clod has a strong beef flavor. And it’s a cheap cut.
The shoulder clod forms the animal’s neck and is located between the chuck and the head.
This cut is rich in both fat and connective tissue. The connective tissue is what makes the meat seem tough if it hasn’t been sufficiently tenderized.
Tenderizing Shoulder Clod in Sous Vide
Due to the large amount of connective tissue in shoulder clod, it should undergo some tenderization before serving. The meat tenderizes when cooked at low temperatures for a long time, and there are several classic methods for low-temperature cooking.
Shoulder clod is also often cut into cubes and used for ground beef. In cubes, it is often used for dishes such as beef stew.
Another very popular method is to cook the shoulder clod whole – that is, as what we call roast beef or traditional roast beef.
Here, braising – or poêling – is a commonly used method, where the meat is browned, typically in a cast-iron pot or a roasting dish, and a little stock, wine, or other liquid is added.
Another form of low-temperature cooking is the sous vide method, which is ideal for making traditional roast beef.
The reason I love sous vide so much is that it’s an incredibly forgiving cooking method. Once you’ve found the time and water temperature that suit your temperament and preferences, you’re guaranteed the same perfect result every time.
Shoulder Clod Sous Vide Time and Temperature
The core temperature of a roast beef should ideally be kept within the range of 56 – 60 degrees Celsius, while the time ranges from 24 – 36 hours – these are the “official” guidelines.
Below, you’ll find the recipe with the time and temperature I used in this case, which gave a superb result.
Shoulder Clod Sous Vide Recipe
Topside sous vide
Equipment
- Sous Vide
- Frying Pan
- Cutting Board
- Chef'S Knife
Ingredients
- 1200 gram Beef Chuck Roast
- Salt and Pepper from grinder
- Ghee or a mix of oil and butter
Instructions
- Season the topside with salt and pepper. My topside was already wrapped in bacon slices and tied up when I bought it, so I only seasoned the other side.
- Vacuum-seal your topside in a vacuum bag.
- Place it in the water bath for 36 hours at 60 degrees Celsius (140 degrees Fahrenheit)
- Take the topside out of the water bath after the 36 hours are up.
- Unpack the topside from the bag and pat it thoroughly dry with a (clean) tea towel. It is important that the topside is dried thoroughly. The reason is that it will make it easier to get a delicious sear.
- Place a frying pan on the stove.
- Turn the heat to the highest setting.
- Add a dollop of homemade ghee to the pan when it is as hot as possible. You can also use a 1:1 mix of oil and butter.
- Place the topside on the smoking hot pan
- Quick-sear it on each side for around 20 seconds. Remember that it should only get a seared crust, as the meat is already cooked and doesn't need further cooking.
- Remove the meat from the pan and slice it. The meat does not need to rest before slicing.
- Serve with, for example, mashed potatoes and a rich sauce.