Courtesy of Valerie Lugonja: www.ACanadianFoodie.com
There has not been a man who has eaten my ribs or my brisket that I can keep out of my kitchen. Seriously. My rubs are deadly, but it is the water oven that works its magic with my meat! The ribs I have made get better the more I learn. Cooking the brisket at 130°C for 48 hours was the key to this triumph: and the beef. Grass fed Nouveau Beef from Nature’s Green Acres: slaughtered before 7 months old. Prime Alberta Beef, baby!
Sadly, the photos don’t even come close to telling this taste and texture story. However, few share a frame of reference for Sous Vide cooking. There is no common vocabulary that will enlighten you to the difference in the food cooked in a Sous Vide. It must be experienced to be understood. That said, if you have had fish or meat in a restaurant that you could not possibly reproduce in your home, it is probably cooked in a water oven. There is an ethereal quality to the meat: past sublime, border-lining on surreal.
Sous Vide Brisket 2013
Materials and Ingredients:
Instructions:
- Fill SousVide machine with water to the minimum level; set the temperature to 130°F and place lid on the machine to heat the water bath
- Wash and dry the brisket; cut it into 4 equal portions
- Rub liberally with the Brisket Rub 2013
- Place each portion into a vacuum bag with 2 tablespoonfuls of duck fat (duck fat can go in first)
- Seal the vacuum bag according to sealer instructions
- Ensure there has been a proper seal on each bag
- Place 4 portions in the SousVide machine, using the vertical racks to place them evenly in the water bath, and put lid on the machine
- Watch to ensure the temperature maintains stable for 48 hours
- Plug a sink, place a bag of ice in it and fill with ice water
- Take portions of brisket out of the machine and cool rapidly in the ice bath
- Once each is completely cooled, label with date and name of meat (Brisket 2013) and freeze, or use as needed
- If frozen; thaw and heat grill to as high as it will go
- Remove brisket from bag, and sear about 2 minutes on each side until heated through (do not leave unattended as the grill can flair and burn the outside of the brisket)
- Shave the brisket on the bias as thin as possible; serve immediately
- If using immediately, heat grill to as high as it will go
- Remove brisket from bag, and sear about 2 minutes on each side until heated through (do not leave unattended as the grill can flair and burn the outside of the brisket)
- Shave the brisket on the bias as thin as possible; serve immediately
Sous Vide Brisket 2013 Rub
- ¼ cup really great dried sweet Paprika
- ¼ cup plus 2 tablesppons powdered garlic
- ¼ cup plus 2 tablesoons Mntreal Steak Spice
- 1 tablespoon of hot Smoky Spanish Paprika
- 1 tablespoon Spike
Canada
USA
