Passover Brisket - How to do it the Modernist way?

merridith

I have a whole brisket on order for my Passover dinner. My guests will murder me if I don't serve them what tastes and looks like traditional Jewish style Brisket. Ordinarily I would achieve this by placing my seasoned and seared clod on top of a 3" bed of thinly sliced onions and then cooking the meat in a 325 oven until tender. By that time, the fat is nice and soft and there is tons of jus generated from the meat/onion braise. I add sliced mushrooms, carrots and a turnip or two. The meat, to me, is only as good as the jus without which it tends to be quite lacking in flavor. I try to avoid it ending up stringy and provided it is well marbled enough, the meat will stay somewhat moist. This (pot roast) is not MY favorite dish but it is required serving for this dinner. I have been having fantasies about carving the clod in half, doing one part the old way and doing the second half sous vide. All I find for recipes however have flavorings/seasonings that simply don't fit the "jewish style" spec. My sous vide fantasy brisket has a delectable,strong beefy flavor in meat that maintains a solid texture (i.e. does not fall apart) but cuts with a fork and melts in the mouth. I would use the bag juice (which hopefully would not be very plentiful) to enhance a well reduced beef and onion stock as the "traditional" gravy. It is a new texture and rich flavor that I would hope for with the sous vide method. Any suggestions for temperature/time, specific recipes, etc. I would love to have input!

prince_of_porcelain

Hi @Merridith - Some folks here might say that the best way to cook brisket is to buy short rib instead. I've only ever done brisket in a smoker, using a technique that really won't work for your dinner.



I know there were some discussions on corned beef lately, so check this thread for some brisket tips: http://forum.chefsteps.com/discussion/376/corned-beef#latest