Serves 6 to 8 INGREDIENTS 5 pounds (2 kg) brisket, trimmed salt and pepper to taste 2 tablespoons (28 g) lard or beef tallow 4 cloves roasted garlic, minced 2 sprigs fresh rosemary 2 to 3 tablespoons (28 to 42 g) butter, for searing DIRECTIONS Fill and preheat the SousVide Supreme water oven to 134F/56.5C. Season the brisket liberally with salt and pepper on both sides and put it into a large (gallon/3.8 liter) cooking pouch. Put the fat, garlic, and rosemary into the pouch (half on each side of the brisket) and vacuum seal. Submerge in the water oven … Read More
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