So, here it is.
I cooked the pork at 69C (156.2F) for 4 hours 30 minutes, and the beef at 58C (136.4F) also for 4 hours 30 minutes, one day before.
Both were excellent, juicy and not dry.
But the beef was a bit "tough", probably because of the type of cut, I don't know. As you can see the meat structure, it's quite dense.
The difficult part was to brown it.
Blowtorch doesn't do much, I use standard torch "attached" to a butane gas canister.
So, I browned in a very hot skillet wok with oil instead.
