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Topside of beef, 56c for 8 hours. This was about £8 for 2ish kilos. Picture can't do it justice, was so tender, it melted in your mouth. Really enjoying sous vide transforming
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Roast beef- 1kg topside. 4hrs at 55C then finished with cooks blow torch for nice brown crust. : r/sousvide
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sous-vide roast beef | Bewitching Kitchen
