Roti de Palette

C_drick_113829

Salut, I already made palette few times using sous-vide same way others make their short ribs, 72h at 54c. I want to try to use a rub on it after sous vide process and let the piece sit in the oven at his lowest temp, will the beef overcook ? how much time you think I should leave it in the oven to create a great bark? Merci

tshewman

Hi Cedrick, I've done this a few times and it works well. If you want to lick it with some smoke you can also use a stove top smoker in the oven or rig a saucepan or pot with foil in the bottom, place chips on it and a cake rack (since they come in all different shapes and sizes) and cover with pot lid or foil. It's not "ideal" but does work well (also try it with the sweet and sticky glaze as well as the glaze+50% liquid smoke to molasses in the glaze for a smoki"er" flavor. I usually start and stay at 195F (oven does not do C) as 170F doesn't seem to keep things warm enough.