There is only the two of us and we were not in the mood for guests having spent the rest of the weekend pulling down the old summer house in preparation for the delivery of a new one later this week. This in mind, I decided to cut the joint into three.
We don't have beef very often as it is not my wife's favourite meat so, to date , I had not tried cooking a joint in the sous vide. Since this had cost us so little I thought I would give it a try. All three pieces were vacuum packed. Two for the freezer and one for supper.
As you can see, cooking meat in the sous vide enables you to get a constant level of cooking through the joint, A sear in a very hot oven, or my preference, a very hot pan or barbecue and you have a perfectly cooked joint that looks great when carved and served. I had confidence that this meat would be tender but I could have left the beef in the sous vide for 10 hours. This would have broken down the collagen in the meat and made it even more tender without cooking it any more than medium rare.