❤️ What Makes This Recipe So Good
Brisket is one of those lean, delicious proteins that absolutely MUST be cooked low and slow if you don’t want to end up with dry, chewy, tough beef. That makes it maybe the most perfect meat to cook in the sous vide! With the water temperature-controlled, you don’t have to worry about overcooking or cooking unevenly. Just drop it in and let the sous vide work its magic. You don’t need to babysit the cooking process like you would in a smoker or on the grill – adjusting vents, adding charcoal or wood chips to regulate the temperature, rotating the meat, getting up in the middle of the night to prevent stalling… Brisket is not a quick, throw it together after work kind of entrée, no matter how you cook it. The sous vide makes it easy and foolproof, though, despite the long cook time. Even better, you can prep the brisket and cook it in the sous vide up to a week before you actually intend to eat it, so you can really make this process work for you and your busy schedule.
What do you serve with brisket? Oh, there so many incredible options. You can treat it like BBQ and opt for coleslaw, cornbread, baked beans, and potato salad. For winter holidays, you might go with asparagus, sweet potatoes, carrot soufflé, and green bean almondine.
👩🏼🍳 Chef’s Tips
Not sure what size brisket you need for your group? No worries – the formula’s simple. Typically, you want to assume 1 pound of uncooked brisket per adult, and ½ pound uncooked brisket per child. So if your dinner party is made up of 4 adults and 3 kids, you’ll want to pick up a brisket that’s roughly 5 ½ pounds. A 5-pound brisket is a pretty hefty hunk of meat, so make sure you’ve got a container large enough that you can fully submerge the brisket in water. If it’s not 100% fully submerged, it won’t cook evenly. You might also want to double bag the brisket, sealing each bag tight, since it’ll be in the water for so long. You’ve got a little flexibility in the cook time. The brisket will be fully cooked after 24 hours, but you can let it go up to 36 hours if you want. The longer it cooks, the more fall-apart tender the meat will be. Just don’t let it go too long or the fibers in the meat will start to break down and give you a really unappealing texture. Missing the smokiness you’d get with a smoker or grill? You can have that with your sous vide brisket, too! Just add ¼ teaspoon liquid smoke to the bag with the dry-rubbed brisket, then seal it up and get cookin’! You could also use smoked paprika instead of regular paprika for a similar but less-intense smoke flavor.
Here’s the Beef! More Beef Recipes You’ll Love
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