Beef Brisket with Leek, Onion and Carrot Soup
Tasty food!
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Pro-level cooking techniques made simple.
Ingredients for 5
1.5 kg beef brisket
1 leek
5 large carrots
1 clove garlic
2 large red onions
Pink salt
Black pepper
Directions
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Step 1
Mix salt and pepper to taste and rub over the beef brisket, let sit a night in the fridge.
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Step 2
When ready, chop the leek, onion, garlic, and 3 carrots and add with the beef brisket in the baggie. Place 2 carrots uncut in the bag as well. Seal and place in water bath for 36 hrs at temp.
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Finishing Steps
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Step 0
Remove the brisket, pat dry and apply salt and pepper again all over. Let it cool for at least 2 hrs or in an ice bath to speed things up. Place the brisket on a wire rack in the oven and bake at 160°c for an hour and a half or until a nice bark has formed, add the 3 whole carrots for the last 30 mins. Remove, let it rest for 30 mins, slice the brisket and carrots and serve with the soup!
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Step 1
Take the veggies and jus and put into a soup pan and add water. Boil and serve with the brisket!