- 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
- Heat the sous-vide to 68 degrees Celsius.
- 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).
- Split the carrot, liquid smoke and bay leaves between the two bags. Season with a bit of salt and pepper.
- 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.
- 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.
- Pat the meat dry with some kitchen towel.
- 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.
- Slice and serve with suitable accompaniments.
Serves 5 to 6 people.