This recipe was the first time I used my smoker in conjunction with the SousVide Supreme. I was a bit concerned that only 2 hours in the smoker wouldn’t add that much smoke flavor to the roast. Fortunately, my concern was unwarranted as the roast had a great smoky flavor that added to the rich mushroom brandy sauce.
Note: I’d recommend any hearty mushrooms for this sauce. Morels would’ve been great too or even portobello. A strong flavor mushroom combined with the smoked meat is a bit odd at first, because its something unusual. Good thing it is a good unusual.
I believe the secret to keeping the smoke flavor in the meat is to quickly remove it from the smoker and into a vacuum sealed bag. If you want more of a smoked flavor, you could put the meat in the freezer for a hour or two before placing it in the smoker. This way you can add another 30 or 45 minutes to the cooking time in the smoker. Just be careful not to totally freeze the meat.
2 lb tri-tip roast
1 tablespoon brown sugar
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper
3/4 cup heavy cream
3 tablespoons butter
1/4 cup Brandy
1/2 cup Chanterelle mushrooms, course chop
1 garlic clove, diced
1 shallot, diced
1 tablespoon fresh italian parsley, finely chopped
The night before mix the ingredients to make the rub and coat the tri-tip roast. Then cover in dish with cellophane and place in the refrigerator overnight.
Early the next morning prepare your smoker by getting it to a steady 220 degree temperature. Place the tri-tip roast into the smoker and cook it for 2 hours at 220 degrees. When done, remove it from the smoker and quickly place the roast into a plastic bag. Vacuum seal the roast and submerge into a SousVide Supreme cooker.
Set the SousVide Supreme to 140 degrees F (60*C) and let it cook for anytime between 8-12 hours.
Start making the sauce by placing 2 tablespoons of butter into a sauté pan. Add the garlic and shallot and sauté for about 3 minutes to soften on medium-high heat. Add the Brandy and let it reduce by half. Then add the Chanterelle mushrooms and sauté for another 2-3 minutes letting the mushrooms soften. Add the heavy cream and salt and pepper. Let the cream come to a boil then reduce the heat to medium-low and watch to not burn the sauce. It’s best to keep moving the pan to let the flavors blend and to reduce too much boiling of the cream.
Once the sauce is ready add the last tablespoon of butter just before serving, remove the tri-tip roast from the SousVide Supreme and remove from the vacuum sealed pack. Slice the roast against the grain into 1/2 inch slices. Arrange the meat on the plate.
Finally with the sauce add the chopped parsley and 1 tablespoon of butter. Let the butter melt into the sauce and stir. Serve the sauce with the roast and any sides.