Sous vide 57° beef with rhubarb, pickled salsify, swiss chard and beef jus sauce

Filip Poon

Filip Poon

3rd September 2018
Filip Poon

Sous vide 57° beef with rhubarb, pickled salsify, swiss chard and beef jus sauce

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself!


  • 100g beef
  • 40g salsify
  • 30g rhubarb
  • beef jus 1 tbsp


1. Sous vide the beef in 57°c for 3h, then fried to get a crust
2. Char half of the salsify with a blowtorch, the other half pickled in champagne vinegar, sugar and and the rhubarb peelings/ skin (to get the red color)
3. Sweeten rhubarb with honey and lemon zest then steamed in the microwave

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