bk1234

Both agree and disagree about the tourist trap, you get some really hard to find ingredients there so it has its uses BUT on average is a good 30% more expensive for ingredients Best place to eat there is Horn OK Please, its the first place I head for, I also think most eating establishments there are reasonably priced for London Aloo Tikki Chaat btw

If you post sear in a pan use that pan and deglaze with red wine add strained juices and beef stock/water, reduce until desired thickness (or use thickening agent, cornflour etc), season and thats it, If no post sear then the reduce red wine and add the rest.

Strangely enough I cooked a 1.7kg beer fed topside of dexter beef in my SVS last weekend, 54.5 celcius for about 54 hours, not sure if you could get away with less time but it was perfect for me, finished with a blowtorch. I think anywhere between 48-72 hours will be fine, the 54 hours was just when I wanted to eat. I cut it in to roughly two 850g portions but that was for convenience than thought, there are others more experienced than me who will tell you if you could do it in one piece. Just when you have cooked, use the juices in the bag to make the most fantastic gravy you will ever taste (I strain mine first). I have done a leg of lamb in the SVS, but tbh I think I prefer oven to get the crispy fat on the outside (rack of lamb is perfect though). Phew first post over and done with without making a complete fool of myself!!!!