48 Hour Sous Vide Brisket Perfection

By | December 20, 2015 at 10:36 am | One comment | Eat, Food Recipes | Tags: , , ,

As many of you know, I’ve been a huge fan of the sous-vide style of cooking ever since I got my first Sous Vide Supreme a few years ago.  Sous Vide cooking is an amazing way to ensure food is cooked perfectly, while locking in juices and flavors in ways that other cooking methods just don’t offer.  I will regularly take a tougher cut of meat and sous vide it for hours or days to break down the toughness, leaving a tender amazing cut.

Most recently we did this with a prime cut of brisket.  We cooked it for 48 hours in the sous vide and then seared it on a griddle before serving.  While this style of cooking does not offer the smokiness of say 8 hours in your smoker, it does offer the ability to serve a medium brisket that is as tender as any traditional grill steak.

For our endeavour we used a recipe provided by our good friends Jeff Akin and Emily Farris of Feed Me Creative here in town.  Admittedly we did tweak this recipe a bit by using a stout aged in bourbon barrels, added carrots into the bag, and also cooked it at 140 degrees instead of the recommended 145.  We then served it over creamy grits and roasted root vegetables.

To see the original recipe, read below:

Beer Braised Brisket – Sous Vide Style

If you like cooking with precision (and a little bit of alcohol), try this sous vide beer-braised brisket. It’s savory, a little bit sweet, and perfectly tender after 48 hours in the Anova Sous Vide Precision Cooker. We like it serve it with the juices from the bag.

Ingredients for 8

1 (3-pound) flat-cut brisket
1 tablespoon smoked sea salt
2 teaspoons freshly ground smoked black peppercorns
1 onion, thinly sliced
12 ounces beer, preferably a pale ale
3 tablespoons light brown sugar
2 tablespoons liquid smoke
1 tablespoon Dijon mustard

48 Hour Beer Braised Brisket

Directions

Step 1
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).

Step 2
Season the brisket with smoked salt and pepper. Heat a cast iron skillet over medium-high heat for 5 minutes. Add the brisket, fat side down, and sear until golden brown, about 5 minutes. Transfer to a platter.

Step 3
Add the onions to the skillet and cook until soft and slightly caramelized, about 5 minutes. Add the beer and bring to a rapid simmer, scraping up any browned bits from the bottom of the skillet. Stir in the sugar, liquid smoke, and mustard. Remove from the heat.

Step 4
Combine the brisket, onions, and beer mixture in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 48 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the brisket submerged.

Finishing Steps

Step 1
When the timer goes off, remove the bag from the water bath. Transfer the brisket to a cutting board and cover to keep warm.

Step 2
Transfer the remaining contents of the bag to a large skillet. Bring to a rapid simmer and reduce by two-thirds. The liquid should coat the back of a spoon. Season to taste with salt and pepper.

Step 3
Slice the brisket against the grain and place on a serving platter. Pour the sauce over the brisket and serve.

See the Original Recipe Here

One Comment

  1. Andrew W (3 months ago)

    I’m from Kansas City so I have to try some barbecue flavor. Do you think this would work if, instead of searing it, I put in the smoker at 250F for a few hours?

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