Need some community advice

FrankM_3301

Gearing up for a multi-course tasting for 10. The 72-hr short ribs had been in the water bath for a day when my power went out for an unknown period of time. So, I can't serve them.

Now, I need a beef or lamb substitute that I can do in 36 hrs or less. I could go traditional, but I am looking to showcase the results of low temp cooking.

Ideas?

tshewman

Lamb breast works well. 36 hours would also do well with shanks. Have done the pork shoulder at 57c for that and it was delicious. Short ribs will work as well and if you do them at 57c they will still be pinkish and give a fair bit.