18 hr Brisket

Super easy to set it at night so it ready for dinner. Soft and luxurious with a fantastic finish.

Author

willie zimberoff

Prep Time: 00:10

Recipe Time: 18:00

Temperature : 160F / 71.1C

Ingredients

• 4 lb brisket
• I carrot peeled with a peeler
• 2 cloves fresh garlic enough chopped
• 4 oz butter
• 2 boxes FRENCH ONION SOUP MIX
• Salt and pepper

Directions

1. Sprinkle both sides of raw meat with dried soup mix
2. Sprinkle with fresh ground black pepper and kosher salt
3. Place seasoned brisket into bag. Add shaved carrot, chopped garlic, and butter to bag.
4. Place into the water bath

Finishing Steps

1. Pre heat ovenI to 450 °F.
2. Empty sous vide meat bag and meat into a disposable aluminum roasting pan. **Add vegetables around roast if youwant. Cover with foil and bake for 45 minutes.
3. Remove from oven and rest 30 minutes tented.
4. Slice with electric knife