Achieve tender, tasty brisket at home with this Sous Vide Brisket method—so good you’ll think you’re in Texas!
Brisket is one of my absolute favorite cuts of meat. When done right, every bite of brisket is savory, juicy, and flavorful. Unfortunately, some restaurants struggle to achieve the perfect texture and flavor, and I don’t own a giant smoker. So, when you find a good recipe or method for brisket, you hold on to it—and here it is—the Sous Vide Brisket.
Tender brisket is tough to achieve since this section, the chest-ish area, is muscly and has lots of connective tissue and collagen. We don’t really want to think about the anatomy when planning a tasty meal, but it is important since that’s what poses a challenge when preparing tender brisket. On the upside, it’s a resilient piece of meat. I’ve had slow-cooker beef brisket, oven-baked brisket, and instant pot brisket. This cut can be roasted, smoked, braised, boiled…all the ways. So, what makes the Sous Vide Brisket so special?
With sous vide, your meat is cooked to perfection by monitoring the internal temperature while retaining the natural moisture and flavor. And that is exactly what we want—tender, juicy, flavorful, falls-apart-at-the-touch delicious. This sous vide recipe is simple, with just salt and pepper. However, you can finish the meat with whatever sauce or spices you desire. Not only is it versatile, it is hands-off cooking and an amazing source of nutrients.
Is Sous Vide Brisket Healthy?
Compared to other cooking methods, sous vide preserves more of the brisket’s nutrients. As one of the healthier cuts of meat, brisket is packed with protein, iron, B vitamins, and essential amino acids. Sous vide brisket is a paleo or keto dieter’s dream since it is nutritious, contains about 38 grams of protein, has tons of flavor, and has almost no carbs. It is also gluten-free.
The Allure of the Sous Vide
Sous vide cooks food in a vacuum-sealed bag submerged in water at a controlled temperature for a long period. “Sous vide,” translated from French, means “under vacuum.” While the science behind this cooking technique is ancient, it started becoming popular in the 1970s. However, it only became affordable for home chefs around the mid 00s. The main appeal is that you can set it and forget it. No, you can’t have sous vide brisket ready for dinner in an hour—it requires patience. I’ve personally wasted money overcooking or undercooking expensive meat, but with sous vide, you won’t have to worry about that. It maintains the perfect internal temperature for whatever you’re cooking.
INGREDIENTS
- 1 brisket (4-6 pounds)
- 1/4 cup coarse ground black pepper
- 1/4 cup kosher salt
INSTRUCTIONS
Preheat
Set up sous vide machine.
Season
Rub brisket with spice mixture.
Seal
Vacuum-seal the brisket.
Cook
Sous vide for 24-36 hours.
Chill
Cool brisket in ice water.
Finish
Dry and season before serving.
Devour!
FAQs & Tips
Once done cooking, bring the brisket to room temperature, then store it in an airtight container for 5 – 7 days or in the freezer for up to 3 months.
Once your brisket is done cooking in the sous vide, move it to an ice bath for about 30 minutes. Finally, allow the brisket to cook in the oven, cast iron skillet, or smoker until a nice dark outer crust is formed.
Once your brisket is around 200 degrees F, it is done.
Serving Suggestions
This cut of meat is perfect when cooked properly, but there are ways to elevate your sous vide brisket. For one, you can choose a sauce to accompany the meat. Traditionally, a spicy BBQ sauce is the way to go, but I also love a healthy chimichurri sauce, Béarnaise, or its close relative, Hollandaise Sauce. As for sides, you can go the BBQ route with sweet cornbread, ranch potato salad, or twice-baked mashed potatoes, and these delish smashed Brussels sprouts.
Ingredients
- 1 brisket 4-6 pounds
- 1/4 cup coarse ground black pepper
- 1/4 cup kosher salt
Instructions
- Preheat the sous vide machine to 155 degrees F.
- Mix the black pepper and kosher salt in a bowl, then rub two-thirds of the mixture onto the brisket evenly.
- Place the seasoned brisket into a vacuum-seal bag and seal it securely.
- Submerge the sealed bag in the sous vide water bath, ensuring it does not obstruct the machine’s intake or output, and cook for 24 to 36 hours.
- After cooking, chill the brisket in an ice water bath until it reaches room temperature, about 30 to 45 minutes.
- Dry the brisket with paper towels and season with the remaining spice mixture.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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