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List of ingredients for Spicy brisket (SV)

'''For the Brine'''

* 2.5 Litres cold water
* 1 litre Dry cider
* 50g Sugar
* 130g sea or pink Himalayan Salt
'''For the brisket'''

* 1kg brisket (unrolled)
* 50g soft Brown sugar
* 1 tablespoon Black peppercorns
* 1 teaspoon Grated Nutmeg
* 1 teaspoon Ground cloves
* teaspoon Ground mace
* 1 tablespoon Ground ginger
* 2-3 teaspoons Chilli flakes
* teaspoon ground Allspice
* 1 tablespoon garlic powder
* 1 tablespoon onion powder

* Preheat the water bath to 56.5C (''133.7F'').
* Meanwhile remove the brisket from the Brine and pat dry with kitchen paper.
* Rub the Sugar and the Ground Spices all over the Meat.
* Place in a vacuum pouch and evenly distribute the whole Spices over the Meat.
* Seal the pouch and cook in the water bath for 24-30 hours.
* Remove from the pouch and Brush off the Spices and Sugar.
* Pat dry.
* Sear the Meat in a smoking Frying pan for 1-2 minutes on each side or a blowtorch to Brown both side.
* Allow to cool before slicing.


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