Top blade, 24 hours at 55°C
The cut the Swedish chef Magnus Nilsson used for his famous retired dairy cow. A day in the bath makes it tender and keeps it pink.
Ingredients
- 1 kg retired dairy cow top blade (flat iron) or chuck, in one piece
- Salt and black pepper
- 1 tbsp beef dripping
- Horseradish and watercress, to serve
Method
- Heat the bath to 55°C with your Anova, and cover the pot.
- Season the beef, vacuum seal it, and cook for 24 hours (up to 48 for chuck).
- Lift it out, pat it dry, and sear it hard on all sides in smoking-hot dripping.
- Slice thinly. Serve with fresh horseradish and watercress.
Tip
Top blade has a seam of gristle down the middle. Long cooking softens it; ask your butcher to cut the joint into two flat irons if you’d rather lose it.