Sirloin is a prime cut of beef and benefits from being cooked for a long time at a low temperature. This cooking method ensures the beef is cooked evenly all the way through. For this method you will need vacuum pouches, a sealer and either a a water bath or a large saucepan.
1
Fill the container with water and preheat to 55°C
2
Season the beef with salt and pepper, place into a bag with a splash of olive oil
3
Seal the bag under maximum pressure
4
Place into the water and cook for 10 hours
5
Remove from the bag and drain on kitchen paper, if you are using it straight away seal in a very hot frying pan until caramelised all over
6
If not using the sirloin straight away, plunge the bag into iced water for 30 minutes to cool then reserve in the fridge. Reheat for at least 20 minutes in the water bath when ready to serve
Serving suggestions
Once you have got to grips with your sous vide equipment why not have a go at Marcus Wareing's Roast Beef with mushrooms, brandy and roast potatoes or Alyn William's Beef sirloin with white asparagus, Solomin's seal and craft ale.
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