Sous Vide Brisket
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 d 12 hrs
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Servings
6 people
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Calories
743 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Brisket
Description
The Sous Vide Brisket recipe calls for heavy seasoning of coarse black peppercorns and kosher salt applied to the brisket before vacuum sealing. The brisket is then cooked in a controlled water bath at temperatures between 135°F (57°C) for a steak-like texture or 155°F (68°C) for shreddable doneness. Cooking times range from 24 to 72 hours depending on texture preference, with the low and slow method ensuring tender, evenly cooked meat.
This preparation results in brisket with a balance of spice from the coarse pepper and salt that enhances the beef's flavor without overpowering it. Its moist texture and tenderness make it suitable for slicing and serving on buns with pickles and barbecue sauce for a hearty meal. The recipe suggests resting the brisket before serving to allow juices to settle.
To prepare, coarse ground black peppercorns can be made by briefly blending or using a pepper mill for the desired texture. The brisket can be portioned to fit vacuum bags. A heavy weight can be used to keep the brisket submerged during cooking. Following the sous vide process, the brisket is ideally cooled to room temperature before slicing or shredding based on personal preference.
Ingredients
- 1/4 cup black peppercorns 1 oz, 28 grams, coarse
- scant 1/4 cup kosher salt 50 g
- 1 brisket 2.25 kg or 5 lb
- Bun for serving
- pickle
- barbecue sauce
Instructions
- Combine pepper and salt in a small bowl. Rub 2/3rds of the salt/pepper mix over surface of brisket. Reserve remaining one-third of mixture.
- Place brisket in a vacuum seal bag, if you need to cut it in 1/2 and place in two bags. We managed to stuff ours in one large bag. Seal bags with vacuum sealer and place in fridge for 2 hours to rest.
- Set your precision cooker to 135°F (57°C) for brisket with a tender, steak-like texture that you'll be able to slice, or 155°F (68°C) for shredded type brisket
- Add brisket to a large water bath ( we used a plastic storage container) and cover container with either aluminum foil, lid, or weight the brisket down with something heavy like a wire rack or stainless steel steamer baskets. See post for more info.
- Cook for 24 to 36 hours at 155°F or 36 to 72 hours at 135°F. I know it sounds like a lot, but you basically ignore it on the kitchen counter till its ready! Totally hands off.
- Allow cooked brisket to cool to room temperature before proceeding (you can place it in an ice cold water bath to speed the process up) Brisket at this point can be stored in the refrigerator at this stage for 5-7 days before finishing.
- Adjust oven rack to lower-middle position and preheat oven to 150 C (300F), or you can use your ovens convection setting and heat to 135°C/ 275°F instead.)
- Remove brisket from bag and blot dry with paper towels. Reserve some of the liquid from the bag to make amped up barbeque sauce if desired (See post for details)
- Rub the remaining salt-and-pepper mixture into surface of brisket. Place brisket on a wire rack set in a rimmed baking sheet, fatty side up, and place in oven. Roast until a deep, dark exterior has formed, about 1.5-2 hours.
- Transfer brisket to a cutting board and cover loosely with foil. Allow to rest until the temperature drops to between 63 and 74°C (145 and 165°F ), about 30 minutes. Slice against the grain into thin strips and serve with bread rolls, dill pickles, and sliced onion, and any other condiments you like.
Notes
- Use freshly ground coarse black peppercorns for optimal texture and flavor infusion.
- Vacuum seal the brisket well to prevent water infiltration during the long sous vide cooking times.
- Allow the brisket to rest at room temperature after cooking to let juices redistribute before slicing or shredding.
- If the brisket is too large to fit in one bag, cut and separate into two vacuum bags.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 743 kcal
% Daily Value*
| Calories | 743kcal | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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