Sous Vide Barbecue Beef Tri-tip
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 6
1 (2- to 3-pound) beef tri-tip
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup barbecue sauce, divided
2 teaspoons light brown sugar
Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
Season ti-tip with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large zipper lock or vacuum seal bag. Add 1/4 cup barbecue sauce. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 6 hours.
When the timer goes off, remove the bag from the water bath. Remove the ti-tip from the bag and pat dry with paper towels. Transfer to a foil-lined broiler-safe baking sheet. Heat broiler to high.
Brush tri-tip with remaining barbecue sauce, and sprinkle with sugar and remaining salt and pepper. Broil until sauce begins to caramelize, about 5 minutes.
Transfer ti-tip to a cutting board and let rest for 10 minutes. Slice and serve.