Rump cover in the sous-vide: Time and temperature


A user asked us the following question:

“I would like to know how long and at what temperature I should programme my sous-vide for cooking a rump cover of 1,648g”

La respuesta del chef:

Programme the SmartVide to 70ºC and put the piece of meat inside at 4ºC. The piece should be inside the bain marie for 25 minutes and, afterwards, remove it, sear it and let it stand for 3 minutes before cutting it.

For the indicated time, the approximate thickness of the meat should be some 6 cm. This way, the average temperature inside will be between 53ºC-55ºC. It is very important to take into account the thickness of the piece of meat in order to achieve more precise control.

We want to remind you that with our SmartVide 8+ machine you can work with the needle probe, programming an internal temperature. This way, you can standardise the ideal cooking time and temperature.