Sous Vide Brisket

Ingredients

• Beef Brisket
• sugar
• salt
• pepper

Directions

1. 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.
2. 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.
3. 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.]
4. 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.