Brisket

Author

Kym Frankovelgia

I come from a huge Italian family so, food is a big deal to us! Once I learned about the Sous Vide method, I’ve been going nuts with it. Food is love and perfectly cooked food is the loviest.

Prep Time: 00:15

Recipe Time: 24:00

Temperature : 185F / 85C

Ingredients

• Brisket 5-6 lbs
• Montana seasoning
• Chicago steak seasoning
• Butter
• Mayo to sear

Directions

1. Set your Anova Sous Vide Precision Cooker to 185.0ºF / 85.0ºC.
2. I trimmed a lot of the fat off but you don’t have to.
3. Put the brisket in the bag and then generously add the Montana seasoning or the Chicago steak seasoning or both, as I did because I did not have enough. Do it on both sides and then seal the bag. I added a stick of butter to the sealed bag. You can do this if you wish or you could skip it.
4. Insert the vacuum sealed bag into 185° water and walk away for 24 hours
5. Go see a movie, visit friends, be kind to a random stranger, anything to fill the time for the next 24 hours
6. After 24 hours, remove the bag from the sous vide ( it looks like this) and be sure to save the excess juices in the bag. This is important.
7. Add a thin coating of mayonnaise and flash fry this sucker. It comes out looking beautifully caramelized like this.
8. It shreds brilliantly and easily but you run the risk of having it dry out at some point if you don’t instantly eat it. This is why you save the juice and add it as necessary.
9. There are many ways to enjoy this very yummy piece of meat. Add barbecue sauce, wrap it up in a tortilla, put it on top of a salad, over some delicious al dente pasta… The possibilities are endless. Be sure to invite some friends over. Food shared is much tastier.

1. This little beauty shreds with just a couple of forks. So tender and yummy. Enjoy!