Sous vide brisket, round two.
This is my first post in quite some time, and it’s not pretty or elaborate, but, I’m happy about it. It’s been a long time goal to start posting again, even if only for my own benefit of being able to share and duplicate a recipe.
Promised the kiddo a corned beef last September just after she headed off to college and was homesick for REAL FOOD. The stores had briskets on sale for 2.99/pound, but I missed them. So last week they were on sale again and I was able to snag one.
We cut it into 6 pieces, saving the flat for the corned beef, probably a 4-5 pound piece; put that in the freezer to brine in a few weeks.
Two of the smaller pieces he immediately stuck in a bag and started the sous vide. He coated them heavily with Montreal steak seasoning – all that we had left which was probably almost a whole cup and provided a heavy coating .
Set it a 154 at noon on a Friday, and took it out about 8:30 Sunday morning, which just happened to be New Year’s Day, so we had a faboulous brunch – very tender and tasty brisket, with mashed potatoes and sauteed spinach, and some mimosas to toast in the new year.
– 2 two-pound pieces of brisket, fat trimmed but not too much
– Approximately one cup Montreal steak
Place the seasoned brisket in a one or two-gallon bag, depending on the size/cut of the briskets, and the size of the container. We use a small ice chest with a home cut in the top that allows the sous vide to just fit in the bag perfectly, so, we typically use two gallon bags simply due to the depth of the ice chest.
Monitor the water level and the temperature over the next few days.
Somewhere between the 36-45 hour time frame, remove the briskets from the sous vide water bath, and remove the briskets from the bags and place on your cutting board.
Slice to your desired thickness, and serve.
To make the gravy, we strained the juices from the bag to remove the seasoning, and made a light gravy using some cornstarch. Used about a two teaspoons of cornstarch dissolved in a few tablespoons of cold water, added to the gravy, and bring to a boil for a few minutes. It was a little salty, but perfect over mashed potatoes, or as an au jus for a hot roast beef sandwich…. The possibilities are endless!
This sounds really tasty.
I’ll look for info on how to set up to maintain water temp.
This is my first post in quite some time, and it’s not elaborate or pretty, but it’s been a long time goal to start back up again. So many dishes and cooking methods I’ve wanted to record for posterity, and also for my own reference. Lots of drafts in the works too, so, here’s to the New Year.