Sous Vide Roast Beef Top Rump

This works as well with top-side or silverside as well as top rump.

Ingredients:

• 1.2kg top rump beef joint
• a couple of pinches of salt

Method:

1. Place the joint in a vacuum bag and season with salt on each side.
2. Seal and place in the water bath at 56 degrees Celsius.
3. Cook for 20 to 24 hours.
4. Remove from the bag and reserve the juices from the bag for gravy.
5. Put the beef joint on a baking tray and pat dry.
6. Place in an oven at 230 degrees for 10 to 15 minutes to brown the outside.
7. Remove from the oven, cover with foil and leave to rest for 15 more minutes.
8. Slice and serve with gravy, roast potatoes and yorkshire puddings.

Serves 6 people with all the trimmings.