Mushroom and Sous Vide Brisket Individual Pies
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
1 pound (about 500g) brisket
2 carrots, roughly chopped
1 white onion, roughly chopped
1 stalk celery, roughly chopped
4 sprigs thyme
2 cloves garlic, peeled
1 bay leaf
3 tablespoons unsalted butter
2 sheets frozen puff pastry
1 cup sliced Portobello mushrooms
1/2 cup dry red wine
2 cups beef stock
1/4 cup red wine vinegar
1 1/2 tablespoons all-purpose flour mixed with 3 tablespoons water
Salt and freshly ground black pepper
1 large egg, beaten
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
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Step 2
Combine brisket, carrot, onion, celery, thyme, garlic, bay leaf, and 1 tablespoon butter in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
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Step 3
Place the bag in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the beef submerged.
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Step 4
About 30 minutes before beef is finished, remove puff pastry from freezer to thaw.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and transfer to a cutting board. Discard cooking liquid and cooked vegetables. Heat oven to 410ºF (210ºC).
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Step 1
When beef is cool enough to handle, shred into bite-sized pieces. Set aside.
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Step 2
Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. When the butter stops foaming, add the mushrooms and cook, stirring frequently, until tender, about 10 minutes.
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Step 3
Add the wine and bring to a rapid simmer. Continue to simmer for 3 minutes. Add the beef stock, red wine vinegar, and flour-water mixture. Continue to simmer until sauce is thickened. Remove from the heat and stir in the beef. Season to taste with salt and pepper.
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Step 4
Divide beef mixture between two oven-proof single-serving bowls. Lay 1 sheet of puff pastry over the top of each bowl. Trim the edges and fold over the edges of the bowl. Brush with beaten egg.
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Step 5
Bake until pastry is golden brown, 20 to 25 minutes. Serve.