Glazed Sous-vide Beef Brisket

This is a great way to get a wonderfully textured, moist and flavourful beef brisket.

Ingredients

• 1.5kg or so beef brisket joint
• 2 tbsp ketchup
• 2 tbsp dark brown sugar
• 1 tbsp white wine or rice vinegar
• 1 tsp soy sauce

Method

1. Put the sous-vide bath on at 56 degrees Celsius.
2. Season the outside of the beef brisket with salt and freshly ground black pepper before sealing it into a vacuum bag.
3. Cook in the water bath for 48 hours.
4. Preheat the oven to 110 degrees Celsius.
5. Remove the beef from the water bath, carefully remove it from the vacuum bag and save the liquid from the bag as it makes an excellent gravy.
6. Put the beef on a raised roasting tin and pat dry with kitchen towel. Leave it fat side down so that you apply the glaze to the bottom first.
7. Mix the remaining ingredients in a small pot or cup until they are a nice thick glaze.
8. Brush the glaze onto one side of the beef, turn it over and then brush the glaze on the top.
9. Place in the oven for about 40 minutes, or until the internal temperature is 68 degress Celsius.
10. Remove from the oven, cover in foil and leave to rest for at least 15 minutes.
11. You should have a joint which is moist but slices easily while still holding its shape.
12. Slice and serve with roast potatoes and green vegetables. This is also delicious sliced cold and had in sandwiches.

Serves 8.