Go to the Recipe: Roast Beef Silverside
What is this cut called in the USA?
According to Wikipedia, it's known here as Bottom Round or Rump Roast.
How long do you cook the roast in both soup vide and oven? Looking for general guidelines.
Ah, English!
I've been doing rump roast for longer at say 134. Loved the way it came out, the size of the roasts I come across seem to be bit larger, say 6lbs. One would want to go longer than 2 hours on that size. This is great.
NAMP 171B Outside Round, Bottom Round
Can you do eye of round roast this way?
I like meat very well done, yet tender and moist what would my cooking times be?
That’s not going to be all that doable with such a lean cut. If you want very well done and tender, I would recommend tough cuts that are meant to be braised. Braised short ribs, beef cheeks, chuck, shank. Things like that. Check out the oxtail recipe for a time and temp. Should be pretty universal, across tough cuts.
Recipe seems to be missing the searing step. "Place the preseared joint in a food-grade, freezer-style freezer bag
What has happened to chefsteps? Oh... exciting... a new recipe... take a large cut of meat... add salt and pepper... some herbs if you want... cook sous vide... MAKE SURE YOU USE JOULE... dont forget about JOULE... and have you seen JOULE....?!>?!?? Sear in oven and serve. Are you kidding me? This is the same recipe printed on the sticker stuck to the side of the roast, the same thing listed on every single random web page that talks about sous vide, and the same exact thing that chefsteps release 4 years ago. I am actually disappointed that I purchased a joule, I dismissed the higher price because I was excited to support the site... content I found incredibly informative, interesting and fun. Not anymore... and never again.
Not every recipe will be "interesting" to you. ChefSteps is certainly aware that their audience is a spectrum of beginner to advanced. Rotating recipes is normal & introducing "basic" recipes should be expected.
I've been on this site for 4 years and I've never seen this recipe (nor have I looked for it), but now it's got my attention and I want to try it as this is not a cut I'd typically buy. It also looks very simple & straight forward. I LOVE that for days when I don't want to spend a lot of time in the kitchen.
ChefSteps sells the Joule so it's understandable they'd mention it. I don't own one, yet I don't get offended that they mention it in every recipe because they need to maintain their website and hopefully make some money by doing it. You shouldn't be opposed to people trying to make a living. SMH.
how long to cook top sirloin roast with joule
I find silverside is not the greatest cut to roast. For me, even when cooked exactly as above, it comes out quite tough, especially if you slice it thicker. Very thin slices were a bit less chewy. The meat was perfectly cooked though, medium rare to medium.
If anyone has any good tips to get a more tender result from the silverside, I’d love to hear it. I personally prefer to pot-roast this joint.
In the US this cut is called eye of round. It absolutely must be thinly sliced and by that I mean try for 1/16”. I use a small countertop electric meat slicer when I make this cut of beef.
Pre-seared or pre-seasoned? Step 4 says "Place the preseared joint..." in the bag. Did that mean pre-seasoned? Searing is not mentioned anywhere else. Also the swim time seems kinda short for a cut that thick, I'd go at least 4-6 hours @ 53.5 or 54 C, patted dry, then into a closely watched really hot oven to get a crust.
I cut the Eye of Round (Silverside) in half lengthwise, then cut into 2.5 inch medallions, seasonsed and twined, and sous vide the medallions to 127 degrees for 30 hours. Paper towel dried and quick sear, they were amazing!
I could be wrong, but I think the whole idea to sous vide is to cook the entire piece of meat (or other foods) to a specific temperature evenly throughout the meat. Consequently the larger the cut, the longer it needs to cook in the water bath, and the internal temperature reached determines the type of doneness desired- such as medium rare when the internal temperature has reached between 135 and 145 degrees Fahrenheit. I feel that this bit of information is missed in this recipe. And the "preseared" statement has me confused as well.
Well, I do presear mine in beef fat in a cast iron pan, hard and fast, then season and bag. They do seem to have missed any instructions for that. I also briefly sear the finished roast in a very hot oven, as described. Regarding your concern about how long to cook the roast (the larger the cut, the longer to cook) That's a "yes, but..." sort of thing. Silversides, or "eye of round" as we call them, are very symmetrical, log-shaped cuts, so no matter how long a piece you slice off to cook, it will finish in about the same time. That said, for sure a round or cubical cut will take longer to cook than an elongated log, for the same weight. (Does that make sense?)
I did a 4-pounder last night at 132 for 3 1/2 hours plus a pre-sear, and it came out terrific.
Is this the cut to use for vitello tonnato?
Think they meant preseasoned the pic shows the meat in a bag and it's not seared.
The whole idea of sous vide is long slow cooking, especially for tougher meats like silverside. 3.5 is the bare minimum to just get a roast that size up to temperature; 4 is more like it. I have read the theory and have a temperature data logger and I ran a test on a piece of lean meat that was thinner but more slab than cylinder and it took 4 hours.
Also, there is no tenderisation time here! To me this feels like an attempt to take sous vide to then next level of "duzz it all" cooking by being fast even with tougher cuts of meat.
hmmm...it is a cheaper alternative IMO to girello. It is lean and a bit rubbery. Cooked to a vitello tonnato recipe, the whole secret is to slice so thinly that the toughness does not come through. So yeah it comes close. I never got paying a high price for girello. Take most lean meat, under cook it, then slice it across the grain you get "tender" edible meat.
But with sous vide you can actually tenderise even silverside and girello. Silverside is cheaper. Girello is one of those meats where you pay for "culture".
Go for it. But consider sous vide for longer than 2 hours (look for "sous vide girello" ) unless you are looking to thin slice "as per culture".
I just got Joules and the first experience was with Silverside topside, I set it as per Joules fav, 54 C for 2 hrs and it was still very taught, ..
This is quite odd. ChefSteps own page on cooking times says less tender joints take 12-48 hours. 3 hours seems bonkers for silverside. When I do it low and slow on the smoker it needs at least 8 hours to get past chewy at 107C. I’m going to cook mine for 12 at 54 and will report back.
Bitter, party of one?
I have a tenderloin which weighs 7.5lbs can I apply the same recipe?
You can apply the same steps here.
I've been using the Joule for 2 years, but have just joined Studio Pass. This is our mainstay for Sunday Roast Beef using Topside or occasionally Silverside (UK cuts) as it elevates tough/cheap joints to perfectly pink roots. I agree with the comments below about 2 hours cooking time: we cook at 56c for 6 hours and have never had a less than perfect joint.
Hi there. If I wanted to do this with roast sirloin would any of the stages change?
What is a good salt by weight percentage?
