I threw a vac-bagged beef shank with curry seasoning in the sv bath for 48 hours. When done, it got dried and a seared in a CI DO. Plated to cool, and made a curry sauce. Cut up an acorn squash, a russet potato, 6 red potatoes, and 6 carrots and tossed all in with curry sauce, covered and baked for an hour. When all the flavors were melded and veggies close to being done the cut up meat from the shank was added and baked 10 more minutes to warm everything up nicely. A nice meal for a cold night! Especially when savored with a bit of B&B and a cup of black Sumatran!
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