Friday, 30 September 2016

Sous-vide Beef Brisket

The long cook on this brisket really breaks down the collagen while still making it keep together enough to slice.


  • 2kg beef brisket, bones removed and rolled with string
  • 4 bay leaves
  • 1 carrot, sliced into 4mm slices
  • 1/2 tsp liquid smoke
  • freshly ground salt and pepper
  • 2 tbsp sunflower oil
  • 10g butter


  1. Heat the sous-vide to 68 degrees Celsius.
  2. Cut the brisket in half (unless you have very large ziplock bags) and each piece in a bag that you've rolled over the top on (to prevent the upper edge getting contaminated).
  3. Split the carrot, liquid smoke and bay leaves between the two bags. Season with a bit of salt and pepper.
  4. Seal the bags with the submersion method and place in the sous-vide for 36 hours. You'll probably need to place a plate on-top to make sure it stays fully submerged.
  5. Remove from the sous-vide and remove the brisket from the bags. Save the cooking liquid to make a pan sauce (just add to the cooking pan after browning the meat and reduce it down) or gravy.
  6. Pat the meat dry with some kitchen towel.
  7. Heat the oil in a large, deep pan, over a high heat. Once it is hot, add the meat and butter. Sear all the sides of the meat until they have a nice dark colour, using a blow torch on the top of the meat while the bottom browns will speed this up.
  8. Slice and serve with suitable accompaniments.

Serves 5 to 6 people.

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