48-hour sous vide brisket
Time does what the years did. Two days at 57°C turns the hardest-working cut of an old cow into something you can cut with a spoon.
Ingredients
- 1.5 to 2 kg retired dairy cow brisket, flat end
- 2 tbsp coarse salt
- 2 tbsp coarsely ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp soft brown sugar
Method
- Heat the water bath to 57°C with your Anova. Cover the pot with cling film or a lid so the water doesn’t evaporate away over two days.
- Mix the salt, pepper, paprika and sugar and rub it all over the brisket.
- Vacuum seal the brisket (cut it in two if it won’t fit the bag) and lower it into the bath, fully submerged.
- Cook for 36 to 48 hours. Top the water up if the level drops.
- To serve now, pat it dry and roast at 250°C for 10 minutes, or sear it all over in a hot pan, to set a bark.
- To serve later, chill the sealed bag quickly in iced water, then refrigerate for up to 3 days. Reheat in the bath at 57°C for an hour before finishing.
Tip
Slice against the grain, as thick as a pencil. Keep the bag juices: they make the gravy.