Sous Vide Beef Brisket
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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 tablespoons unsalted butter or extra virgin olive oil
2 cloves garlic, peeled
1 bay leaf
Salt and freshly ground black pepper
BBQ sauce, for serving
Fresh parsley, for serving
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, butter, garlic, and bay leaf 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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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.
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Step 1
When beef is cool enough to handle, shred into bite-sized pieces. Season to taste with salt and pepper. Serve with BBQ sauce and parsley.