Am intrigued by sous vide que and am thinking about trying the following method for a brisket and would like feedback on it. Will it tastes good?
I get joint pain from eating USA raised beef, but have found that koshering the beef draws the blood out and enables me to eat it without pain. Hence the following method.
Will kosher a brisket (dry brine) for about 12 hours and then rinse it well.
Then will sous vide it at 135 or so for about 24 hours. Then chill it.
Finally, I'll sear it over a very hot charcoal fire.
Then will finish it with salted garlic butter.
has anyone cooked brisket this way? Specifically searing it over a hot fire. (I saw a post for smoking it at the end.)
Any recommendations?
By the way, I'll be using a homemade sous vide system. Cost about $35.
I get joint pain from eating USA raised beef, but have found that koshering the beef draws the blood out and enables me to eat it without pain. Hence the following method.
Will kosher a brisket (dry brine) for about 12 hours and then rinse it well.
Then will sous vide it at 135 or so for about 24 hours. Then chill it.
Finally, I'll sear it over a very hot charcoal fire.
Then will finish it with salted garlic butter.
has anyone cooked brisket this way? Specifically searing it over a hot fire. (I saw a post for smoking it at the end.)
Any recommendations?
By the way, I'll be using a homemade sous vide system. Cost about $35.
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