48 Hour Brisket

2.5K

Serves 6 to 8

INGREDIENTS

  • 5 pounds (2 kg) brisket, trimmed
  • salt and pepper to taste
  • 2 tablespoons (28 g) beef tallow (or lard) for pouches
  • 4 cloves roasted garlic, minced
  • 2 sprigs fresh rosemary
  • 2 to 3 tablespoons (28 to 42 g) beef tallow (or butter), for searing

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C.
  2. Season the brisket liberally with salt and pepper on both sides and put it into a large (gallon/3.8 liter) cooking pouch.
  3. Put the tallow (or lard), garlic, and rosemary into the pouch (half on each side of the brisket) and vacuum seal.
  4. Submerge in the water oven to cook for 48 hours.
  5. Remove from the pouch and pat dry.
  6. Heat a skillet over high heat and when hot, add the tallow (or butter), let it melt, and add the brisket. Sear on each side for about 1 minute to brown, spooning the fat over the meat.
  7. Slice on the diagonal and serve with your favorite sides.
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  1. Stephen Jones says:

    Can you add liquid smoke??

  2. SousVide Supreme Author says:

    Have not tried it in this particular recipe, but it should work. You can also get a powdered version of liquid smoke to add to a rub. Or use a Smoking Gun to impart smoke before putting into the pouch.

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