Thought I would share this. I just did a test run of Italian Beef using my Joule and it turned out amazing! Eventually, I will be making this for a pre-game tailgate.
I used Meathead's recipe for the spice blend. I pre-seared a 3 lb eye of round roast that was rolled in the spice blend, put the roast into a ziplock bag and then I put the roast into my SV setup for a 24 hour cook at 134F. After the cook, I put the bag into an ice bath, then strained the juices. Juices were added to 2 cups of beef stock (better than bouiilion) with a sprinkling of leftover spices from recipe. Reduced the jus and added some giardinara for flavor. I used my meat slicer and cut as thinly as I could, added that back to the bag and put the cooled off jus in. It went into the fridge until ready to retherm. (I could have frozen as well). Rethermed at 130F for 1.5 hours. It was the most tender Italian beef I have ever had. It needed a little salt, but other than that. Pretty darn good!!!
I used Meathead's recipe for the spice blend. I pre-seared a 3 lb eye of round roast that was rolled in the spice blend, put the roast into a ziplock bag and then I put the roast into my SV setup for a 24 hour cook at 134F. After the cook, I put the bag into an ice bath, then strained the juices. Juices were added to 2 cups of beef stock (better than bouiilion) with a sprinkling of leftover spices from recipe. Reduced the jus and added some giardinara for flavor. I used my meat slicer and cut as thinly as I could, added that back to the bag and put the cooled off jus in. It went into the fridge until ready to retherm. (I could have frozen as well). Rethermed at 130F for 1.5 hours. It was the most tender Italian beef I have ever had. It needed a little salt, but other than that. Pretty darn good!!!
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