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.
Our new book is all about using 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 brisket, especially a BBQ brisket, is just impossible during the busy work week 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.
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.
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.
Sous Vide Brisket Forum Topics
Sorry, no forum topics found for this tag.
Like What You've Read?
If so, please join the more than 6,500 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Just click on the green button below!
Did you enjoy this?
I'd really appreciate you sharing it with your friends:
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!