Beef Brisket by Chef Norm
Author
Norm Echelberry
After retiring from a law enforcement career in 1995 I took up cooking as a hobby. I have taken lessons in Italy and the United States but never pursued a working chef job. I enjoy cooking for family and friends and sharing my recipes with anyone who is interested. In 2019 I started a new interest in sous vide and really enjoy the challenge of a new way to cook.
Prep Time: 00:00
Recipe Time: 45:01
Temperature :
155F / 68.3C
Ingredients
- 2.5 pound seasoned beef brisket from Aldi market
Directions
- Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
- Since the bag was vacuum packed with seasonings, I successfully peeled off the labels on the bag and was able to use it without putting it in another bag. I also washed the outside of the bag.
- After the water reached 155 degrees F I submerged the bag and timed it for 36 hours starting at 9 pm. After 36 hours, about 9:00 am I reduced the temperature to 135 degrees for 9 more hours to serve at 6:00 pm
- After the 45 hours I removed the bag, opened it and drained the juice in the bag, approximately 3/4 cup. This time I did not finish off the brisket in a heated pan for searing or my gas grill.
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- This time I did not finish off the brisket in a heated pan for searing or on my gas grill. It was tender enough to slice with a fork.
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