Beef Brisket with Leek, Onion and Carrot Soup

Delicious moist brisket with leek, onion and carrot soup

Author

T C

Tasty food!

Prep Time: 00:15

Recipe Time: 36:00

Temperature : 132.8F / 56C

Ingredients

• 1.5 kg beef brisket
• 1 leek
• 5 large carrots
• 1 clove garlic
• 2 large red onions
• Pink salt
• Black pepper

Directions

1. Mix salt and pepper to taste and rub over the beef brisket, let sit a night in the fridge.
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.

Finishing Steps

1. 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!
2. Take the veggies and jus and put into a soup pan and add water. Boil and serve with the brisket!