Sous Vide Cheese and Tender Beef Parcels
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
12 ounces (350g) brisket
2 carrots, roughly chopped
1 white onion, roughly chopped
1 stalk celery, roughly chopped
1 tablespoon unsalted butter or extra virgin olive oil
4 sprigs thyme
2 cloves garlic, peeled
1 bay leaf
Salt and freshly ground black pepper
2 sheets frozen puff pastry
1 cup grated cheddar cheese
1 large egg, beaten
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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Step 4
About 30 minutes before beef is finished, remove puff pastry from freezer to thaw.
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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. Heat oven to 410ºF (210ºC).
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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. Set aside.
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Step 2
Place puff pastry sheets on a clean workspace. Divide the cheese between the two sheets of pastry, placing it in the center. Top with beef.
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Step 3
Brush one side of each sheet of pastry and fold opposite end over to seal. Place on a parchment-lined baking sheet and brush with the beaten egg.
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Step 4
Bake until pastry is golden brown, 20 to 25 minutes. Serve.