Chef at 16:54, 21 March 2024

2024-03-21T16:54:48Z

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{{#seo:
|title=Spicy brisket, a British sous vide recipe
|titlemode=replace
|keywords=#spices #brine #litres #blackpeppercorns #salads #groundcloves #onionpowder #allspice #ground #garlicpowder #chilliflakes
|hashtagrev=032020
|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
}}

{{Template:AdvancePreparation}}

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
|TotalCalories = 4365
|PortionCalories = 727
|DatePublished=13th November 2013
|Author=Chef
|ImageComment = Medium rare
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 1 day, 3 hours, 15 minutes
|PrepTime = 3 hours, 15 minutes (includes brining time)
|CookTime = 1 day
|Image = [[Image:Perfectly medium-rare.jpg|300px| alt=Electus]]
}}
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====Best recipe review====

''Looks nasty''

4.34/5

Tastes fantastic

 [[User:NonLoggedInUser|NonLoggedInUser]] 
</tr></td>
</table>
===Ingredients===
{{RecipeIngredients
|'''For the [[Brine|brine]]'''
| 2.5 [[Litres|litres]] cold water
| 1 litre [[Dry cider|dry cider]]
| 50g [[Sugar|sugar]]
| 130g sea or pink Himalayan [[Salt|salt]]
|'''For the brisket'''
| 1kg brisket (unrolled)
| 50g soft [[Brown sugar|brown sugar]]
| 1 tablespoon [[Black peppercorns|black peppercorns]]
| 1 teaspoon [[Grated|grated]] [[Nutmeg|nutmeg]]
| 1 teaspoon [[Ground cloves|ground cloves]]
| ½ teaspoon [[Ground mace|ground mace]]
| 1 tablespoon [[Ground ginger|ground ginger]]
| 2-3 teaspoons [[Chilli flakes|chilli flakes]]
| ½ teaspoon ground [[Allspice|allspice]]
| 1 tablespoon [[garlic powder]]
| 1 tablespoon [[onion powder]]
}}
===[[Mise en place]]===

* 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===
{{RecipeMethod
| Preheat the water bath to 56.5°C (''133.7°F'').
| 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]].
| Place in a vacuum pouch and evenly distribute the whole [[Spices|spices]] over the [[Meat|meat]].
| Seal the pouch and cook in the water bath for 24-30 hours.
| Remove from the pouch and [[Brush|brush]] off the [[Spices|spices]] and [[Sugar|sugar]].
| Pat dry.
| [[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.
}}
===Variations===
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.
===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.
{{SousVideSeeAlso}}
{{RecipeLine}}
[[Category:Recipes|Brisket spiced]]
[[Category:British recipes|Brisket spiced]]
[[Category:Spicy recipes|Brisket spiced]]
[[Category:Beef recipes|Brisket spiced]]
[[Category:Meat recipes|Brisket spiced]]
[[Category:Cooking with wine|Brisket spiced]]
[[Category:Sous vide recipes|Brisket spiced]]
[[Category:Sous vide cooking|Brisket spiced]]
[[Category:Molecular gastronomy recipes]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/spices|#spices]] [[Special:Search/brine|#brine]] [[Special:Search/litres|#litres]] [[Special:Search/blackpeppercorns|#blackpeppercorns]] [[Special:Search/salads|#salads]] [[Special:Search/groundcloves|#groundcloves]] [[Special:Search/onionpowder|#onionpowder]] [[Special:Search/allspice|#allspice]] [[Special:Search/ground|#ground]] [[Special:Search/garlicpowder|#garlicpowder]] [[Special:Search/chilliflakes|#chilliflakes]]
</code>

Spicy brisket (SV) - Revision history

Chef at 16:54, 21 March 2024