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rllmuk
The Hierophant

Sunday Lunch

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17 hours ago, Foxworth said:

I guess it went badly...

 

16 hours ago, Mrs Horribleman said:

He's been in hospital all night with beef poison. 

 

:lol:

 

No, it went well although not as well as I had hoped. 

 

The Top Rib cooked really well long and slow. I was a bit wary of it as it sounded like it could be tough but it was a lovely looking piece of meat. 

 

IMG_3707.thumb.JPG.796c9467453182c6c9ef1d02415b92bc.JPG

 

I was aiming for about 4 hours at 100 degrees to get an internal temp of 50 (118f) rest it and then sear at the end when the yorkshires Cook. 

 

After three hours I was at 99f:

 

IMG_3710.thumb.JPG.36000d9a69cdf4bc23003967e44b70c8.JPG

 

I then underestimated how long it would take to get to 118f and when I next checked it was at 140f I.e already medium. 

 

I whisked it out out and gave it the briefest sear but it was cooked through:

 

IMG_3711.thumb.JPG.5b461a70a44b479379fef6e0828766c9.JPG

 

That said it was lovely and everyone really enjoyed it. 

 

For a a piece of meat that is supposed to be tough the slow cooking was wonderful as it was really tender and soft. I would definitely do this cut again as it was cheap and tasty. I would just cook it less. 

 

Apologies for not updating and for mixing f (US instructions) and c (UK oven)

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Wow can’t believe it is a year since I posted in here. 

 

I have been merrily cooking sunday Sunday lunch all winter. I've been having much more success with the reverse sear; did a fantastic piece of beef last week. 

 

Apologies for no photos. 

 

I'm going to try reverse searing a leg of lamb today. 

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On 24/02/2019 at 12:12, The Hierophant said:

After two hours at 100°c it as reached 49°c. After three hours it was 63°c and came out rest. 

 

And the pictures.....

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