Help please! Meat thermometer says roast beef is only 49 degrees? What do I do?

[AbsentmindedWoman]

Can I shove back in oven? Reading it needs to be 63 to be safe??

FFS! Was being so careful not to overcook it's half raw

what joint is it?

sorry - just saw beef :) should be fine

Just put it back in for longer

It's beef silverside. I don't want it tough but don't want to poison myself!

How much longer should I cook it do you reckon?

You won't poison yourself with beef.

At 49 it'll be very rare

So would you put it back in for 10 minutes?

can just blast the outside off in a frying pan to get some caramelisation. We've taken to sous-viding cheap beef joints (so around 53-54 degrees for a long time) then frying off the outside - makes even cheaper joints delicious. Obvs initial outlay on the sous vide stick....

Its beef it's fine. It's pork and chicken that need to be cooked through. That's why you can have rare beef but not rare pork. It just might be more rare than you'd prefer

@mrwalkensir Sorry to hijack, which sous vide stick do you have? Is it good?

You can eat steak blue. Just sealed on both sides. It won't do you any harm.

That will be perfect - lovely and rare. I'd take it out and let it rest. The temperature will continue to rise a few degrees. You won't be ill!

Well, I popped it back in for 10 mins and now it's 57 degrees.

@mrwalkensir I seared it for a few minutes in a skillet before the oven in an attempt to seal the juices a bit.

Son gave us an Anova a few years back. Very straightforward. Tend to use it mainly for beef and pulled pork. By making cooking cheaper beef so good (salt the joint overnight beforehand etc) it's well worth the money. Various different levels out there now eg can be remotely controlled - picked up one for brother in law on a deal last year. Nice thing is just need a ziplock bag and a big enough tub/saucepan/bucket (and maybe bubblewrap/towels for insulation if it's cold)

Well, it was tough and very pink and bloody. Tasted good and didn't dry out, but disappointed because the big chunk left won't make good leftovers.

Going to try slow cooking the other half in the freezer next time.

Silverside roasted is tough. Roasting beef is about 45-55 mins per kg at 200c for medium (ie not rare / well done). Silverside is better slow cooked.