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Sous Vide Beef Brisket with Bourbon and Bacon Peach Glaze Recipe

Sous vide beef brisket with bourbon and bacon peach glaze

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From the ISVA Editors

Tender sous vide beef brisket is combined with sweet and smokey bourbon and bacon peach glaze. It's the perfect dish for any BBQ!

Sous vide brisket can be taken in many directions, and this recipe lands on 150°F (65.5°C) which results in a great 'perfect braise' texture. It has a flavorful dry rub to flavor the outside and relies on a sweet and smokey bourbon peach glaze to finish it off!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Beef Brisket with Bourbon and Bacon Peach Glaze Recipe

  • Published: October 15, 2021
  • By Chef Elizabeth Kearney
  • Total Time: 24 hours
  • Cooks: 150°F (65.5°C) for 24 hours

Ingredients for Sous Vide Beef Brisket with Bourbon and Bacon Peach Glaze

  • For the Dry Rub

  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cinnamon
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon of coarse ground pepper
  • 2 teaspoons of course kosher salt
  • For the Brisket

  • 4 pounds beef brisket (1814g)
  • For the Bourbon Peach Glaze

  • 6 slices thick cut bacon, chopped
  • 1 large shallot, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup peach preserve
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh thyme, chopped
  • 3/4 cup bourbon
  • Salt and pepper to taste
  • To Finish

  • 3 tablespoons butter (for searing)
  • 1 tablespoon olive oil (for searing)
  • Roasted Root Vegetables
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Cooking Instructions for Sous Vide Beef Brisket with Bourbon and Bacon Peach Glaze

For the Dry Rub

In a medium bowl, mix together the dry rub ingredients. 

For the Brisket

Fill your sous vide water bath with water and preheat to 150°F (65.5°C).

Coat the brisket with the dry rub before placing into a 1-gallon vacuum pouch and vacuum sealing.

Submerge the pouch completely in the water bath and cook for 24 hours.

For the Bourbon Peach Glaze

In a skillet over medium heat, cook the bacon until crisp. Set the bacon aside and allow to cool.

To create the glaze, add the butter, olive oil, garlic and shallot to a saucepan, over low heat, sautéing for 5 minutes. Add the bacon and all other remaining ingredients excluding the bourbon and allow to thicken for 10 minutes. Add the bourbon and simmer for a further 5 minutes. Season with salt and pepper before reducing the heat to serve.

To Finish

Once cooked, remove the brisket from the vacuum pouch and pat dry with a paper towel.

In a skillet over high heat, melt butter and add olive oil. Sear the brisket for 30 seconds to one minute per side.

Slice the brisket and top with the delicious bourbon glaze. Serve with roasted root vegetables.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: Beef, Brisket, ISVA Sous Vide Recipe Collection, Sauce, Sous Vide, Sous Vide Beef , Sous Vide Brisket , Sous Vide Recipes

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