Sous Vide Brisket
Ingredients
- Beef Brisket
- Sugar
- Salt
- Pepper
Directions
- Cut slits in the fat cap in a crosshatch patter. Brine the brisket in a 4% salt, 3% sugar solution (40 grams salt and 30 grams sugar per liter of water) in the refrigerator for 2–3 hours. Rinse and dry brisket with paper towels.
- Flavor the brisket either by smoking it for 30–60 minutes or by searing the fat cap with a blowtorch. Then vacuum seal the brisket either whole or cut into two to four pieces.
- Cook the brisket at 155°F (68°C) for 24-36 hours. Alternatively, cook brisket at 135°F (57°C) for 36–72 hours. [After cooking, the brisket may be rapidly cooled in ice water (see Table 1.1) and frozen or refrigerated at below 38°F (3.3°C) for up to three to four weeks until needed.]
- Remove the brisket from the vacuum sealed pouch and use the liquid from the bag to create a quick sauce (by reducing in a pan over medium-high heat and adding a corn starch slurry to thicken). Slice the meat across grain into long, thin slices and serve with beef glace.