Sous Vide Sweet-and-Sour Brisket
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Ingredients for 12
6-pound beef brisket
2 tablespoons extra-virgin olive oil
4 large shallots, peeled and thinly sliced
4 garlic cloves, peeled and smashed
1/4 cup apple cider vinegar
1/2 cup apple cider
1/2 cup ketchup
1/2 cup honey
1/4 cup Dijon mustard
2 cups Dr. Pepper
1 tablespoon whole black peppercorns
2 dried bay leaves
2 dried allspice berries
2 dried whole cloves
Set Anova Sous Vide Precision Cooker to 155°F (68.3°C).
In a large cast-iron skillet, heat the olive oil over high heat until just beginning to smoke. Season brisket generously with salt and sear in pan until golden brown on both sides. (Depending on the size of your brisket and pan, you may need to cut the brisket in half to sear.)
Remove brisket and set aside. Add shallots and garlic to pan, reduce heat to medium, and saute until tender and caramelized, about 10 minutes.
Whisk together vinegar, apple cider, ketchup, honey, mustard, Dr. Pepper, peppercorns, bay leaves, allspice, and clove. Add to shallots and garlic and remove from heat.
Add brisket and sauce to large vacuum or Ziploc plastic bag, seal, and cook for 48 hours.
Remove brisket from bag and pat dry, reserving cooking liquid. Place brisket on roasting rack and broil until top is golden brown, about five minutes. (Watch carefully to make sure it doesn’t burn.)
Add cooking liquid to large saucepan and simmer over medium-high heat until reduced by two-thirds, about 10 minutes.
Remove brisket from oven, slice, and serve with sauce.