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{{#seo:
|title=Spicy brisket (SV) recipe Beef recipe
|title=Spicy brisket, a British sous vide recipe
|titlemode=replace
|titlemode=replace
|keywords=Spicy brisket (SV) recipe Beef recipes from The cook's Wiki
|keywords=#spices #brine #litres #blackpeppercorns #salads #groundcloves #onionpowder #allspice #ground #garlicpowder #chilliflakes
|description=Whilst this is often eaten at Christmas, it can (and should) be made all year round as it is excellent when cold and sliced for sandwiches or salads.
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/4/4e/Perfectly_medium-rare.jpg
|description=Whilst this is often eaten at Christmas, it can (and should) be made all year round as it is excellent when cold and sliced for sandwiches or salads
|og:type=recipe
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}}
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<div class="right_imgs" style="float: right; width: 320px;">
Whilst this is often eaten at Christmas, it can (and should) be made all year round as it is excellent when cold and sliced for sandwiches or [[Salads|salads]].  It is also a cheap cut of [[Beef|beef]] which is improved by long cooking at a low temperature.  This recipe produces a medium-rare [[Meat|meat]].
{{recipesummary
{{recipesummary
|ImageComment =  
|TotalCalories = 4365
|Servings = About 6
|PortionCalories = 727
|DatePublished=13th November 2013
|Author=Chef
|ImageComment = Medium rare
|Servings = Serves 6
|Difficulty = 2
|Difficulty = 2
|TotalTime = 1 day, 3 hours, 15 minutes
|TotalTime = 1 day, 3 hours, 15 minutes
|PrepTime =  3 hours, 15 minutes (includes brining time)
|PrepTime =  3 hours, 15 minutes (includes brining time)
|CookTime = 1 day
|CookTime = 1 day
|Image = [[Image:Perfectly medium-rare.jpg|300px|alt=Electus]]
|Image = [[Image:Perfectly medium-rare.jpg|300px| alt=Electus]]
}}
}}
[[Image:Using the blowtorch.jpg|thumb|right|300px|thumb|right|300px|Using the blowtorch]]
</table>
[[Image:Ready to come out.jpg|thumb|right|300px|thumb|right|300px|Ready to come out]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Vacuum packed.jpg|thumb|right|300px|thumb|right|300px|Vacuum packed]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:Brining the brisket.jpg|thumb|right|300px|thumb|right|300px|Brining the brisket]]
 
</div>
<span class="review"> <span class="reviewHeader">
Whilst this is often eaten at Christmas, it can (and should) be made all year round as it is excellent when cold and sliced for sandwiches or [[Salads|salads]].  It is also a cheap cut of [[Beef|beef]] which is improved by long cooking at a low temperature.  This recipe produces a medium-rare [[Meat|meat]].
====Best recipe review====
</span>
''<span class="reviewTitle">Looks nasty</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.34</span>/5</span>
 
<span class="reviewDesc">Tastes fantastic</span>
 
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
</tr></td>
</table>
===Ingredients===
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients
 
|'''For the [[Brine|brine]]'''
}}
'''For the [[Brine|brine]]'''
{{RecipeIngredientsNB
| 2.5 [[Litres|litres]] cold water
| 2.5 [[Litres|litres]] cold water
| 1 litre [[Dry cider|dry cider]]
| 1 litre [[Dry cider|dry cider]]
| 50g [[Sugar|sugar]]
| 50g [[Sugar|sugar]]
| 130g sea or pink Himalayan [[Salt|salt]]
| 130g sea or pink Himalayan [[Salt|salt]]
}}
|'''For the brisket'''
'''For the brisket'''
{{RecipeIngredientsNB
| 1kg brisket (unrolled)
| 1kg brisket (unrolled)
| 50g soft [[Brown sugar|brown sugar]]
| 50g soft [[Brown sugar|brown sugar]]
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* Put the [[Brine|brine]] ingredients into a bowl with the brisket making sure that the [[Meat|meat]] is submerged into the liquid.  Cover and leave for 3 hours in a cool place or [[Refrigerator|refrigerator]].
* Put the [[Brine|brine]] ingredients into a bowl with the brisket making sure that the [[Meat|meat]] is submerged into the liquid.  Cover and leave for 3 hours in a cool place or [[Refrigerator|refrigerator]].
 
<gallery widths=250px heights=250px perrow=5>
Image:Brisket medium.jpg|Cooked medium
Image:Using the blowtorch.jpg|Using the blowtorch
Image:Ready to come out.jpg|Ready to come out
Image:Vacuum packed.jpg|Vacuum packed
Image:Brining the brisket.jpg|Brining the brisket
</gallery>
===Method===
===Method===
{{RecipeMethod
{{RecipeMethod
 
| Preheat the water bath to 56.5°C (''133.7°F'').
| Pre-heat the water bath to 56.5°C.
| Meanwhile remove the brisket from the [[Brine|brine]] and pat dry with kitchen paper.
| Meanwhile remove the brisket from the [[Brine|brine]] and pat dry with kitchen paper.
| Rub the [[Sugar|sugar]] and the [[Ground|ground]] [[Spices|spices]] all over the [[Meat|meat]].
| Rub the [[Sugar|sugar]] and the [[Ground|ground]] [[Spices|spices]] all over the [[Meat|meat]].
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| Remove from the pouch and [[Brush|brush]] off the [[Spices|spices]] and [[Sugar|sugar]].
| Remove from the pouch and [[Brush|brush]] off the [[Spices|spices]] and [[Sugar|sugar]].
| Pat dry.
| Pat dry.
| [[Sear]] the [[Meat|meat]] in a smoking [[Frying pan|frying pan]] for 1-2 minutes on each side or a blow torch to [[Brown|brown]] both side.
| [[Sear]] the [[Meat|meat]] in a smoking [[Frying pan|frying pan]] for 1-2 minutes on each side or a [[blowtorch]] to [[Brown|brown]] both side.
| Allow to cool before slicing.
| Allow to cool before slicing.
}}
}}
===Variations===
===Variations===
Cook at 49°C for rare [[Meat|meat]], 60°C for medium, 65.5°C for medium well or 71°C for well done.
Cook at 49°C (''120.2°F'') for rare [[Meat|meat]], 60°C (''140°F'') for medium, 65.5°C (''149.9°F'') for medium well or 71°C (''159.8°F'') for well done.


This can, of course, be served as a joint as part of a hot meal.
This can, of course, be served as a joint as part of a hot meal.
===Chef's notes===
===Chef's notes===
You can use your own favourite [[spice]] mix, but if using whole spices, ensure they are not hard and jagged or you might pierce the vacuum pouch.
You can use your own favourite [[spice]] mix, but if using whole spices, ensure they are not hard and jagged or you might pierce the vacuum pouch.
{{SousVideSeeAlso}}
{{RecipeLine}}
[[Category:Recipes|Brisket spiced]]
[[Category:Recipes|Brisket spiced]]
[[Category:British recipes|Brisket spiced]]
[[Category:British recipes|Brisket spiced]]
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[[Category:Molecular gastronomy recipes]]
[[Category:Molecular gastronomy recipes]]
[[Category:Unusual recipes]]
[[Category:Unusual recipes]]
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