In the Joule at 57 C for 2 hours. With rainbow carrots in a dill & honey glaze and crispy-fried gnocchi, wine reduction sauce made from the juice in the bag and some leftover barbadillo. Meat had great flavo. Texture would have been better with 5 or 6 hours, but not too shabby for a weeknight dinner and the meat still in the freezer when I got home from work...
