Name: Sous Vide Brisket
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 1/2 tbsp. coarsely ground black pepper -; 2 tbsp. kosher salt -; 1 tbsp. smoked paprika -; 1 1/2 tsp. pink curing salt (optional) -; 2 1/2 lb. brisket -; Bread and butter pickles, for serving -; Thinly sliced white onion, for serving -; White bread, for serving -; 1 tbsp. unsalted butter -; 1/2 small onion, finely chopped -; 1 clove garlic, minced -; 1 c. ketchup -; 2 1/2 tbsp. molasses -; 2 1/2 tbsp. brown sugar -; 2 tbsp. apple cider vinegar -; 1 1/2 tbsp. mustard -; 1/2 tsp. smoked paprika -; 1/2 tsp. ground cumin -; 1/2 tsp. garlic powder -; 1/2 tsp. onion powder -; 1/4 tsp. cayenne -; Kosher salt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sous Vide Brisket

1. 2 1/2 tbsp. coarsely ground black pepper -

2. 2 tbsp. kosher salt -

3. 1 tbsp. smoked paprika -

4. 1 1/2 tsp. pink curing salt (optional) -

5. 2 1/2 lb. brisket -

6. Bread and butter pickles, for serving -

7. Thinly sliced white onion, for serving -

8. White bread, for serving -

9. 1 tbsp. unsalted butter -

10. 1/2 small onion, finely chopped -

11. 1 clove garlic, minced -

12. 1 c. ketchup -

13. 2 1/2 tbsp. molasses -

14. 2 1/2 tbsp. brown sugar -

15. 2 tbsp. apple cider vinegar -

16. 1 1/2 tbsp. mustard -

17. 1/2 tsp. smoked paprika -

18. 1/2 tsp. ground cumin -

19. 1/2 tsp. garlic powder -

20. 1/2 tsp. onion powder -

21. 1/4 tsp. cayenne -

22. Kosher salt -

How to cook deliciously - Sous Vide Brisket

1. Stage

In a small bowl, combine pepper, salt, paprika, and pink salt, if using. Using approximately ¾ of the spice mixture, coat the the brisket on all sides.

2. Stage

Transfer the brisket to a plastic bag and seal it using a vacuum sealer, or the water displacement method. Add brisket to a large water bath and attach an immersion circulator.

3. Stage

Cook at 155º for a minimum of 30 hours, or up to 36 hours, checking to make sure your water level stays above the top of the bag. You can cover the water bath with plastic wrap to slow evaporation.

4. Stage

Once cooked remove the brisket from the bag and reserve any liquid that has been released. Transfer the brisket to a cutting board and allow to come to room temperature, about 1 hour. This will prevent over cooking in the oven. Preheat oven to 300º.

5. Stage

Coat the brisket with the remaining spice rub then transfer to a wire rack on a sheet tray. Roast the brisket until a dark crust has formed, about 1 hour 45 minutes.

6. Stage

While brisket roasts make the sauce: In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent and starting to brown, 5 to 6 minutes.

7. Stage

Toss in garlic and cook until fragrant, 1 minute. Add ¾ cup of reserved brisket juices (add water if there isn’t enough), ketchup, molasses, brown sugar, vinegar, mustard, paprika, cumin, onion powder, garlic powder, and cayenne. Whisk to combine.

8. Stage

Bring sauce up to a simmer and cook for 10 to 15 minutes, or until the sauce has thickened slightly. Set aside. (At this point, you can blend sauce to get a smooth consistency.)

9. Stage

Transfer brisket to a cutting board and let sit, loosely tented with tin foil until cooled slightly, about 30 minutes. Slice into thin slices and serve with pickles, white onion, white bread, and BBQ sauce