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Stack 'o meat. 56c, 8 hours, topside of beef. : r/sousvide
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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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Sous Vide Roast Topside of Beef | beef, Sunday roast, dinner, roasting | This is the ultimate Sunday Roast Dinner making our Sous Vide Immersion Circulator "The Twist" that is priced at
First joint done via Sous Vide. Topside roast at 57c for 8 hours. : r/ sousvide
