Last Saturday I set out on a food adventure to Central Market. I wanted the very special cut of beef called Picanha from the top sirloin (rear end of the steer/cow). Popular in Brazil.

The end result was amazing. I chose to sous vide the beef for a minimum of 24 hours. What I ended up with was roast beef and a form of beef jerky. Good tender and good.
Please refrigerator this form of beef jerky in an airtight container.

Before we get to the beef jerky, we will need to make the very best roast beef sous vide style.
Both the beef jerky and the roast beef are crazy tender…

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