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Sous Vide Brisket

The term brisket refers to a specific cut found in many different animals. This cut of meat is lcoated in the bottom front region under the first five ribs, in the same area as the lower chest or breast. Although animals such as pigs and lamb also have this cut, brisket is most commonly associated with cattle.

Also sometimes known as beef brisket, this part of cattle is an inexpensive and boneless cut of meat. It is known for its toughness due to its composition. Serving as support for cattle, brisket is filled with connective tissues and collagen making it tough. This boneless piece of meat is made of the flat which is the broad and lean section, as well as the point which is the fattier tip.

As a result of this, wrong preparation of brisket can result in a chewy or rubbery piece of meat. More often than not, long cooking hours are required for tenderizing the meat. Given this, sous vide makes an ideal cooking technique to use since the process employs slow cooking and excellent temperature control.

Like with other tough cuts of meat, sous vide provides enough heat and cooking time to effectively break down connective tissues and collagen. Despite this, the meat does not lose its natural juices or become dried out which is the common case with traditional cooking methods. Best of all, sous vide does not require constant watch over the meat as it cooks, unlike when brisket is tenderized on the stove or in the oven.

Brisket may be held at various temperatures with different cooking times according to the results you are seeking. For medium rare brisket, it is best done at 131°F or 55°C for 24 to 36 hours. For medium brisket, it should be held at 140°F or 60°C for 24 to 36 hours. Traditional or well-done brisket can be sous vide at 160°F or 71.1°C for 24 to 48 hours.

During the sous vide process the meat may be seasoned with desired ingredients or herbs and spices to help it absorb the flavor since this cut of meat is not as flavorful as others. Once done with the slow cooking, sous vide brisket may then be used for a variety of dishes. The meat can be grilled for BBQ, stewed, braised or even used as filling for sandwiches.

Sous Vide Brisket Recipes and Articles

Sous Vide Corned Beef Reubens Recipe

Placeholder Corned beef Reubens are one of my all-time favorite sandwiches. The salty and heavily spiced corned beef compliments the tangy sauerkraut, with some sharp Swiss cheese and hearty rye bread topped with some Russian Dressing, tying it all together. While I'll eat Reuben cooked almost any way, I especially love them when the corned beef is sous vided.

Sous Vide Corned Beef Recipe

Placeholder Sous vide corned beef is something I don't make nearly enough! It's so flavorful and goes with so many different dishes. I also love curing my own brisket for homemade corned beef since it gives me complete control over the salt and seasonings, but this recipe also works well with most store bought brands.

Sous Vide Smoked BBQ Brisket Recipe

Placeholder Combining the flavor of smoking meat with the tenderization power of sous vide results in amazing briskets. I always struggled making traditional smoked briskets, but using sous vide ensures that they turn out amazing every time.

Smoked Sous Vide Brisket Recipe with Bourbon BBQ Sauce

Placeholder When sous viding BBQ brisket, just put it in a bag, seal it and forget it for 18 to 36 hours. When you're ready to eat the BBQ brisket will be fall apart tender and unbelievably flavorful.

Sous Vide Brisket Recipe with Cranberry BBQ Sauce

Placeholder Even though cranberries are a staple for Thanksgiving sauces they are often overlooked for more traditional sauces. Their combination of tartness and mild fruitiness is a great complement to many BBQ sauces. I like to serve this BBQ on a smoked and sous vided brisket.

Sous Vide Beef Carnitas with Tangerine-Chipotle Sauce

Placeholder I turn the sous vided brisket or chuck roast into shredded beef for flavorful carnitas covered in a sweet and spicy tangerine-chipotle sauce. I serve them with corn tortillas and avocado so they are easy to pick up and eat.

Smokey Sous Vide Brisket Recipe

Placeholder Use sous vide to serve great meals around a busy schedule. One of the ways sous vide can do this is by taking a traditionally difficult meal and making it very easy. For most people, doing a BBQ brisket during the busy work week is impossible because there is no time to smoke and grill it for hours. Using sous vide for the brisket allows you to prep and bag the brisket in 10 minutes when you have time. Then a few days before you want to eat simply put it in the water bath and forget about it. Once it's cooked you quickly sear the sous vided brisket and you're all ready to eat.

Sous Vide Corned Beef Reuben Recipe

Placeholder One of my favorite sandwiches is a great reuben. I love them with pastrami or corned beef, and on just about any type of bread. The other day I decided to make one for myself using sous vide corned beef. Cooking the corned beef sous vide results in very tender, but still firm, corned beef which is perfect for a great reuben. Just add some good rye bread that is toasted, sauerkraut, gruyere cheese, and some thousand Island dressing and you're all set. If you like reubens you'll love this sous vide corned beef reuben recipe.

Sous Vide Corned Beef and Cabbage Recipe

Placeholder Corned beef cooked with sous vide results in a great texture for the meat. It is also much juicier and more flavorful than many corned beefs.

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