Below are photos of Sous Vide Coffee Butter Cajun Beef Brisket in a roasted red pepper and baby bella red wine reduction with potatoes two ways in chive oil.
I was inspired by the ChefSteps recipe for coffee butter and thought I'd add the finished product to a 24hr beef brisket (which I had rubbed with a Cajun spice mix).
I used the coffee butter (along with some heavy cream) for the mashed potatoes and finished them with truffle salt.
I fried the diced potatoes in canola, and finished in the oven. When they were ready to serve, I tossed the potatoes in coffee butter and smoked paprika.
I drizzled some chive oil over the potatoes and topped the brisket with my pan sauce. It was a perfect hearty meal for a cold Sunday afternoon.
