Instead of cooking my Sunday roast beef (topside of beef) in the oven, could i cook it sous vide ? I have a sousvide demi which has a 9 litre capacity. If i wanted to cook a 1.5 to 2kG piece of beef which is obviously quite thick, has anyone done it ? I thoiught it might be a good idea as i could have it all very nicely medium rare, and then just sear it. But if it is possible, how long do i have to cook it for ? The question is not just for beef, i would also like to cook leg of lamb (I would have to remove the bone as it would be to big) or other big pieces of meat
