Smoked Picanha Beef Stew

Phase 1: The Initial Smoke & Tallow Render

1. Trim the fat cap on the Picanha down to a uniform 1/4-inch thickness. Place all trimmed fat into an aluminum foil drip pan.
2. Apply the Artisan Smokehouse AP rub evenly on all sides of the trimmed Picanha.
3. Fill the hopper with an equal blend of post oak and pecan pellets. Position a wire rack directly over the aluminum drip pan containing the fat. Place the seasoned Picanha on top of the rack. Transfer the setup into the smoker preheated to 225°F. Insert a thermometer into the center of the roast.
4. Smoke until the meat reaches an internal temperature of 115°F (about 1.5-2 hours).
5. While the meat smokes, bring the 5 cups of beef stock, bay leaves, and the bouquet garni bundle to a gentle simmer in a saucepan. Keep warm covered to steep.
6. 6. Separate & Render: Remove the wire rack with the Picanha and set aside indoors to rest. Remove the thermometer and trim off the remaining 1/4-inch fat cap from the rested smoked Picanha and add it into the aluminum drip pan on the smoker. Increase the smoker temperature to 375°F, and render the fat trimmings for 15 minutes.
7. Strain the rendered liquid beef tallow into a heatproof measuring cup. Reserve 6 tablespoons of pure liquid fat for the roux.
8. Slice the lean Picanha muscle into generous 1.5-inch cubes.

Phase 2: Roux & Braise Base

1. Heat the 6 tablespoons of reserved beef tallow in a heavy Dutch oven over medium to medium-low heat. Whisk in the flour continuously until the mixture cooks down to a dark mahogany brown color.
2. Whisk in the tomato paste and minced garlic, cooking for 1 minute until fragrant and darkened.
3. Slowly pour in the warm, herb-infused beef stock while whisking constantly to form a smooth, velvety gravy base. Gently press the bouquet garni bundle and bay leaves against the pot with tongs to release any remaining liquid, then discard them.
4. Fold in the cubed Picanha, 1/2 diced yellow onion, celery, and any accumulated juices from the cutting board.
5. Cover the Dutch oven and transfer it to a preheated 300°F indoor oven for 30 minutes.

Phase 3: Finishing & Serving

1. Carefully stir in the carrots, halved baby red potatoes, and pearl onions. Cover, and continue braising in the 300°F indoor oven for 60 to 75 minutes, or until both the meat and root vegetables are fork-tender.
2. Place the Dutch oven on a burner set to a low setting (very low simmer) and stir in the balsamic glaze. Continue to simmer the stew uncovered for a final 15 to 30 minutes to reduce and settle before serving. Turn off the heat and let the stew sit for 5 minutes before serving.