Grass Fed Sous Vide Brisket - a great alternative cooking method for a fantastic brisket.
I have a new episode of "husband cooked food" for you all today: Grass Fed Sous Vide Brisket. Ever since we got the Nomiku Sous Vide, my husband has fallen seriously in love with it.
It is a love affair between a man and his machine. A machine that cooks brisket perfectly. What more could a man want? According to my husband, a glass of bourbon or rye to go with that perfectly cooked sous vide brisket.
Sous Vide is a great way to slow cook beef brisket. My husband has tried several other methods; slow cooking in the oven, in the smoker, on the grill, and he has found that slow cooking via the sous vide method and then finishing on the grill leads to medium rare beef brisket perfection. Just the way he likes it.
It is also one of the easiest and most consistent methods of cooking any cut of meat especially a tougher cut like brisket.
This is one of the best salt mixes we have ever tried. Perfect for steaks, pork chops and brisket. We went through the bag pretty fast. It was that good. Time to order more.
It is an organic blend of salt, pepper, spices including wild fennel. It's a subtle flavor that is perfect for meat.
We generously seasoned the brisket with a couple tablespoons of the Omnivore Salt. You can use salt, pepper, garlic and onion powders and some chile flakes or your favorite steak salt seasoning blend that you like.
Really anything will work as long as you have at least salt and pepper.
After the sous vide bath you want to grill the brisket for a couple minutes each side. This gives a nice grilled flavor to the sous vide beef brisket.
You don't have to grill it after, but it does taste better with that slight grilled sear on the outside to caramelize the meat.
Let the brisket rest after grilling then slice against the grain in quarter inch slices when eating as is or even thinner for brisket sandwiches.
Perfectly cooked grass fed beef sous vide beef brisket. Grass fed meat tends to have lower fat content than grain fed beef so cooking it low and slow with the sous vide allows to meat to reach a nice medium rare and not end up overcooked and dry.
Brisket needs a longer cooking time to help the connective tissues break down and allow the meat to be tender and flavorful. This is what makes Sous Vide a perfect cooking method for brisket.
Sous Vide cooking is often done in celsius - most sous vide have either celsius or Fahrenheit. This sous vide brisket is cooked at 60 degrees celsius which converts to 140 deg Fahrenheit.
- 2.5lb grass fed beef brisket
- 1 /12 tablespoon Salt
- 2 teaspoon ground black pepper
- 2 tablespoon Omnivore Salt or favorite steak seasoning salt
- Generously season brisket with salt and pepper, or in this case I used omnivore salt. Omnivore salt is a seasoning blend so if you want more than salt and pepper, add in some garlic and onion powder, a few chile flakes or your favorite steak seasoning blend if desired.
- Set up sous vide in a large pot or container of water and set to 60 degrees Celsius (140 degrees Farenheit). Once the water bath has reached temp you are ready to cook
- Seal seasoned brisket with 2 tablespoons of pork fat in either ziplock bag or vacuum seal with food saver
- Place prepared brisket in water bath for to 24 hours
- Water will evaporate from the water bath so be sure to check water level and replenish as necessary- the Nomiku has a max and min level- if the water gets too low the machine will turn off and your cooking can be affected.
- This extended cooking time will help the connective tissues of the brisket break down and add flavor and juiciness to the meat while transforming the tough piece of meat into a tender cut
- If you have timed your brisket to come out of the water bath when you will be eating have your grill pre heated to high and ready to sear.
- Remove the brisket form the bag, pat dry and season again for grilling, sear the brisket to give bbq flavor for just 2-3 minutes per side to avoid over cooking, let brisket rest for 5-10 minute before slicing.
If you are not going to eat right away, take the brisket out of the hot water bath and immediately immerse in an ice bath to chill and then refrigerate until it is time to grill prior to eating.
When you are ready to grill take it out of your bag, dry, season and sear for 2-3 minutes a side and let rest before slicing
Grass fed beef can have a lower fat content than grain fed beef so l I like to cook mine to lower temperatures for medium rare so that it does not end up overcooked and dry Brisket needs a longer cooking time to help the connective tissues break down and allow the meat to be tender and flavorful
This brisket WOULD go great with some steamed or grilled veggies or roasted potatoes, or if thinly sliced in a brisket sandwich. Or you if you are like my husband, it goes perfect with that glass of bourbon, neat.
(Nomiku is no longer in business, there are still many other sous vide machines available for purchase online or in stores. Do your research to find out which one is best for you)