Sous-vide Roast Beef

This is a recipe which works with top rump, silverside or topside (which are the UK names for the cuts at the top back of the animal). The use of stock cube to season the meat adds to the tenderness, via brining the meat, and enriching the already tasty flavours in the sous-vide bag.

Ingredients

• 1 joint of good quality lean roasting beef, such as top rump, topside or silverside.
• 1 beef stock cube

Method

1. Put the joint in the vacuum bag, and crumble the stock cube over it before sealing the bag with the vacuum sealer.
2. Cook sous-vide for 5 hours at 56 degrees Celsius.
3. Remove from the sous-vide bath about an hour before you want to eat it and leave to cool in the bag on the side.
4. 30 minutes before you want to serve the meat, remove from the bag (reserving the cooking liquid for making gravy) and place the joint on a roasting dish.
5. Put your air fryer on the hottest temperature and sear the outside of the roast for 20 minutes.
6. Leave to rest for 10 minutes then carve.

Serves about 1 person per 125g of meat.