Sous Vide Beer-Braised Brisket
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
1 (3-pound) flat-cut brisket
1 tablespoon smoked sea salt
2 teaspoons freshly ground smoked black peppercorns
1 onion, thinly sliced
12 ounces beer, preferably a pale ale
3 tablespoons light brown sugar
2 tablespoons liquid smoke
1 tablespoon Dijon mustard
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
Season the brisket with smoked salt and pepper. Heat a cast iron skillet over medium-high heat for 5 minutes. Add the brisket, fat side down, and sear until golden brown, about 5 minutes. Transfer to a platter.
Add the onions to the skillet and cook until soft and slightly caramelized, about 5 minutes. Add the beer and bring to a rapid simmer, scraping up any browned bits from the bottom of the skillet. Stir in the sugar, liquid smoke, and mustard. Remove from the heat.
Combine the brisket, onions, and beer mixture in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 48 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the brisket submerged.
When the timer goes off, remove the bag from the water bath. Transfer the brisket to a cutting board and cover to keep warm.
Transfer the remaining contents of the bag to a large skillet. Bring to a rapid simmer and reduce by two-thirds. The liquid should coat the back of a spoon. Season to taste with salt and pepper.
Slice the brisket against the grain and place on a serving platter. Pour the sauce over the brisket and serve.