brisket beef sous vide
It’s not very fashionable in posh restaurants, but BBQ and American restaurants know it: brisket beef is a brilliant and tasty cut. And for perfect results every time, cook brisket beef sous vide.
I’m a big fan of brisket, just click the link to find more recipes I’ve already raved about. I love its loose texture but distinct flavour, the excellent gelatinous taste of the fat. So when Great British Chefs offered the opportunity to ask a question of professor of culinary arts and executive chef of Simpsons Luke Tipping specifically on meat, I had to ask about lovely brisket.
— Great British Chefs (@gbchefs) May 18, 2017
It sounded great. Frankly it would be rude not to give it a try. So in summary: brine for 5 days, sous vide for 1 day.
I didn’t have any liquid smoke to hand so I improvised a bit, but if you had that I’m sure it would be fantastic.
I was a little concerned when the meat came out of the water bath. It’d lost a lot of mass and was perhaps three quarters its original size. I needn’t have worried; it was succulent, tender and packed with meaty flavour. I planned to do exciting things with it, but the beef was so good all I did was reduce some of the juices and served it in a bun.
Oh, I also torched it up to try out my new fancy blowtorch.
A fantastic way to cook brisket and I’ll be doing it again. For more information on cooking beef brisket sous vide, I have to recommend the Serious Eats guide which is comprehensive as always, and lets you know which temperatures are suitable for shredded beef as opposed to beef that holds its shape.
Definitely keep this recipe on standby to feed a lot of people. You’ll be very popular.