Beef Brisket Sous Vide. 48h Marinade. 32h 57C

Beef Brisket Sous Vide

Cooking beef brisket is big deal in the US. A really big deal actually. There are competitions and stuff. Everybody gathers with their families, and their smokers and their secret dry rub recipes and whatnots and spend beautiful summer days on football fields cooking delicious meat that resemble works of art. It’s amazing stuff really. Maybe this beef brisket madness extends to other countries in the world, I honestly don’t know.

Beef Brisket Sous Vide

What I do know is that you can make a heavenly good one at home. I don’t have a smoker, and until I get one, my brisket recipes will rely on either liquid smoke or no smokey flavour period. It’s ok.  I will eventually get one. But not tonight. Tonight I will just write about the extremely happy accident that this was. 

Ingredients (makes about 6 servings. Time: about 4 days mostly idle):

3 pound beef brisket
2 Tbsp Hoisin sauce
2 Tbsp Fish sauce
2 Tbsp Kosher salt
2 Tbsp Minced garlic
2 Cups Mirin wine

Beef Brisket Sous Vide

This carnivore sous vide recipe, just like most could be summarized in 3 sentences.

1. Combine all the ingredients in a plastic container shake well and allow to rest in your fridge for 48 hours undisturbed.
2. Discard marinade and add the brisket to a plastic ziplock bag with some vegetable oil, remove all the air and cook at 57C for 32 hours.
3. Remove brisket from the baggie and sear on all side on a really hot skillet or deep fry at 375F for 2 minutes like I did.

 

Beef Brisket Sous Vide

 

Beef Brisket Sous Vide

 

Beef Brisket Sous Vide

 

Beef Brisket Sous Vide

that’s all I got. Enjoy.

 

 

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10 comments

  1. Most excellent post as always! Don’t deprive your self of smoke. $50 at Amazon will buy a Cameron Stovetop Smoker with three pints of fine wood chips, hickory, apple and alder. Another $30 will get you eight different pints of chips. Twenty minutes of smoke brings a big smokey flavor to a small brisket. Best if you have a stove with a vented hood, not terrible if you don’t. I just got a deep frier and will recreate your recipe soonest!

    1. thanks Mark! I will be checking out some options as soon as I move back to LA 🙂 I have a few more months up here in Vancouver and don’t want to carry too much stuff back with me. I would also love to have an outdoor kitchen, so I will look into that as well 🙂

  2. You should get a stovetop smoker 🙂 If you smoke the brisket for 15 mins before cooking it sous-vide, the smoky flavor will penetrate all the way through.
    I usually cook brisket for 48 hours at 57, but I suppose the extended marinade you did already tenderized the meat.
    Do you have a specific reason for adding vegetable oil? For all the years I’ve been cooking sous-vide, I’ve never discovered whether there is any use for adding oil (except for preventing the bag sticking to fragile fish fillets).

    1. yeah, i’ll get one eventually. I added oil to ensure even cooking. I could have added water but didn’t want the meat flavour to dilute. I use the water displacement method to seal the baggies so I need to add some liquid to help me with this 🙂

      1. I hadn’t thought of that. I suppose adding some liquid would indeed help when using the water displacement method. I suppose beef stock (to prevent dilution) could work better than oil (which will rise to the top).

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