![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 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](https://i.redd.it/hivecwszkbd71.jpg)
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
![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 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](https://external-preview.redd.it/pnwCCv0iYUs4JdpiTVWtgCPcq6l3bPa45Xr_Dc0oXjA.jpg?auto=webp&s=12a57258191ac29b944fe050f4a9e3069a9cbf38)
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
![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 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](https://preview.redd.it/5qpagnxykbd71.jpg?width=640&crop=smart&auto=webp&s=17f0a4232142c9a1c8cdf1c4106ab62653da921b)