Tri‑tip was brined, sous‑vided for 16 hours at 130°F, rubbed with brown sugar, and oven‑finished for a sweet, peppery bark.
Beef
These are the recipes, tips, and techniques I’ve experimented with that feature beef.
Herbs de Provence Chuck Roast
Brisket was brined, cooked sous vide at 162 °F for 24 hours, covered in Herbs de Provence, then baked at 257 °F until a nice bark formed.