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brisket beef sous vide

sous vide brisket beef

Gary @ BigSpud
Cook Time 5 minutes
Total Time 11 minutes
Course Main Dish
Servings 4 people

Ingredients
  

  • 500 g brisket
  • table salt for brine
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon mustard powder
  • BBQ sauce

Instructions
 

  • First brine the beef. Make up a 3% brine solution. The easiest way to do this is to put your beef in a container (I use a large lunchbox), cover with water and remove the beef again. Pop on the scales and weigh the container + water. Work out 3% of this (the weight multiplied by 0.03) and add that much salt. Stir well, pop the beef back in and cover. Leave for five days.
  • After five days, remove from the brine and pat dry. Preheat a water bath to 68C. Mix the sugar, paprika and mustard and rub all over the beef. Seal in a vacuum bag and cook sous vide for 24 hours.
  • After 24 hours remove the beef from the bag but reserve the liquid. Pop this liquid into a pan, pop on a high heat and reduce by half. Stir in a tablespoon of your favourite BBQ sauce (I'm digging the Tesco Louisiana at the moment)
  • Meanwhile, blowtorch the outside of your brisket to give a smoky char. Slice thickly and dunk into the sauce, before serving in a toasted bun with pickled gherkins and salad, with extra sauce on the side.

Notes

If you don't have access to a sous cide machine, you could do this in a low slow cooker for 12 hours. If you don't have a blowtorch, finish on the BBQ or in a hot pan.