Black Bark Beef ‘Sous-Vide-Que’:
Select an even thickness (about 3 inch), 3lb. bottom round roast with thin fat cap attached (helps moisturize and baste an otherwise very lean cut).
Set Joule sous vide bath temp: 131°F
*include cover to stop evaporation and be sure bath water fill will cover sealed, submerged roast at least 1-2 inches.
Pat roast dry.
Rub with: 1/2 teaspoon kosher salt per pound, 2 teaspoons fresh ground pepper, 1 teaspoon dry thyme, 1 teaspoon dry oregano, 1 teaspoon dry hot mustard, 1 teaspoon dry garlic powder, 1 teaspoon dry onion powder, 1 teaspoon brown sugar.
Place in sous vide bag, remove air with displacement method, seal and process in bath for 30 hours.
Place roast bag in ice water bath 30 minutes.
Pour off jus to small saucepan.
Pat roast dry.
Brush with 2 teaspoons all natural mesquite liquid smoke.
Air fryer Maillard reaction for ‘black bark’ finish:
Preheat air fryer a few minutes. Place roast in and process 5-10 minutes until you see a black crust form and thin fat cap renders basting the roast.
Slice very thin against grain.
Wrap to keep moist, store airtight in refrigerator if not eating right away.
Texture is like a medium tenderloin!
Whiskey Shallot Jus:
In small saucepan you drained the cooking jus into, add trim bits from roast carving, 1 cup quality beef stock, sliced small shallot and simmer on low, lid on about 15 minutes.
Splash in a 1/2 shot of Tennessee whiskey and simmer 5 minutes, lid off.
Taste, adjust spices if necessary.
Let cool slightly, strain before serving with roast (or for French dip sandwiches). You can cool and remove fat to use for Yorkshire puddings or gravy. Freeze into cubes for later use.
