SousVide Brisket

SousVide Brisket

Courtesy of Valerie Lugonja: www.ACanadianFoodie.com
There has not been a man who has eaten my ribs or my brisket that I can keep out of my kitchen. Seriously. My rubs are deadly, but it is the water oven that works its magic with my meat! The ribs I have made get better the more I learn. Cooking the brisket at 130°C for 48 hours was the key to this triumph: and the beef. Grass fed Nouveau Beef from Nature’s Green Acres: slaughtered before 7 months old. Prime Alberta Beef, baby!
Sadly, the photos don’t even come close to telling this taste and texture story. However, few share a frame of reference for Sous Vide cooking. There is no common vocabulary that will enlighten you to the difference in the food cooked in a Sous Vide. It must be experienced to be understood. That said, if you have had fish or meat in a restaurant that you could not possibly reproduce in your home, it is probably cooked in a water oven. There is an ethereal quality to the meat: past sublime, border-lining on surreal.

Sous Vide Brisket 2013

Materials and Ingredients:

Instructions:

  1. Fill SousVide machine with water to the minimum level; set the temperature to 130°F and place lid on the machine to heat the water bath
  2. Wash and dry the brisket; cut it into 4 equal portions
  3. Rub liberally with the Brisket Rub 2013
  4. Place each portion into a vacuum bag with 2 tablespoonfuls of duck fat (duck fat can go in first)
  5. Seal the vacuum bag according to sealer instructions
  6. Ensure there has been a proper seal on each bag
  7. Place 4 portions in the SousVide machine, using the vertical racks to place them evenly in the water bath, and put lid on the machine
  8. Watch to ensure the temperature maintains stable for 48 hours
  9. Plug a sink, place a bag of ice in it and fill with ice water
  10. Take portions of brisket out of the machine and cool rapidly in the ice bath
  11. Once each is completely cooled, label with date and name of meat (Brisket 2013) and freeze, or use as needed
  12. If frozen; thaw and heat grill to as high as it will go
  13. Remove brisket from bag, and sear about 2 minutes on each side until heated through (do not leave unattended as the grill can flair and burn the outside of the brisket)
  14. Shave the brisket on the bias as thin as possible; serve immediately
  15. If using immediately, heat grill to as high as it will go
  16. Remove brisket from bag, and sear about 2 minutes on each side until heated through (do not leave unattended as the grill can flair and burn the outside of the brisket)
  17. Shave the brisket on the bias as thin as possible; serve immediately

    Sous Vide Brisket 2013 Rub

    • ¼ cup really great dried sweet Paprika
    • ¼ cup plus 2 tablesppons powdered garlic
    • ¼ cup plus 2 tablesoons Mntreal Steak Spice
    • 1 tablespoon of hot Smoky Spanish Paprika
    • 1 tablespoon Spike

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