Sous Vide Brisket?

Hello All,

Been toying with a play on classic braised brisket. I want to try a 16-20 hour sous vide, and am curious about everyone's thoughts.

My first idea is to sous vide raw brisket, remove from bag, sear, and serve with a reduced "braising liquid" sauce. I'm not sure about this one, as that just seems like serving a steak with pan sauce.

The second idea is to pre-sear the brisket, and place in bag with a concentrated braising liquid, after deglazing the pan.

Any thoughts, questions, concerns, and advice are welcome.

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Johan_Edstrom_5586

I'd start more from the chefsteps pastrami route - the brine but with a cold smoke.

You are probably gonna need a bit longer time too. Me personally, I'm no huge fan of using sous vide as some sort of crock pot (adding a ton of stuff in the bag) I'd use the extra time and fire up the pressure cooker and make a real beef stock that you can season.

This is what a (I think 6h ) coldsmoke + 48h at 54C came out as.

https://lh5.googleusercontent.com/-fio1NA14gGM/UYMPHQ7pUII/AAAAAAAApgQ/iRErGxdp2Cg/w945-h1260-no/13%2B-%2B2

Nathan_Pearlman_101644

My desired end result is that of a classically braised beef. I started with beef stock, a red wine reduction with peppercorn, thyme and rosemary, and mirepoix. Seared the brisket, deglazed with stock/wine, then roasted mirepoix and tomato paste (pincage). Deglazed again, and combined it all to marry flavors. The reason for my wanting to sous vide the brisket with the braising liquid is that in needing less liquid, the original amount can be reduced thereby concentrating the flavors for greater intensity.

I have it sealed and circulating currently at 85 Celsius (185 Fahrenheit) with the liquid, mirepoix and additional aromatics. Will probably let it go for a full 36 hours, and I'll post my results here.

tshewman

Have done this with short ribs (72hr) with a bordelaise-like liquid with good results so I suspect there is good potential for that here as well.

Johan_Edstrom_5586

With that temp, sure. I'd love to see the results (It is exactly contrary to what I do)