Spicy brisket (SV): Difference between revisions

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|title=Spicy brisket, a British sous vide 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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<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
|TotalCalories = 4365
|PortionCalories = 727
|DatePublished=13th November 2013
|Author=Chef
|ImageComment = Medium rare
|ImageComment = Medium rare
|Servings = About 6
|Servings = Serves 6
|Difficulty = 2
|Difficulty = 2
|TotalTime = 1 day, 3 hours, 15 minutes
|TotalTime = 1 day, 3 hours, 15 minutes
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|Image = [[Image:Perfectly medium-rare.jpg|300px| alt=Electus]]
|Image = [[Image:Perfectly medium-rare.jpg|300px| alt=Electus]]
}}
}}
[[Image:Brisket medium.jpg|thumb|right|300px|thumb|right|300px|Cooked medium]]
</table>
[[Image:Using the blowtorch.jpg|thumb|right|300px|thumb|right|300px|Using the blowtorch]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Ready to come out.jpg|thumb|right|300px|thumb|right|300px|Ready to come out]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:Vacuum packed.jpg|thumb|right|300px|thumb|right|300px|Vacuum packed]]
 
[[Image:Brining the brisket.jpg|thumb|right|300px|thumb|right|300px|Brining the brisket]]
<span class="review"> <span class="reviewHeader">
</div>
====Best recipe review====
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]].
</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'').
| Preheat 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.
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[[Category:Molecular gastronomy recipes]]
[[Category:Molecular gastronomy recipes]]
[[Category:Unusual recipes]]
[[Category:Unusual recipes]]
<!-- footer hashtags --><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><!-- /footer hashtags -->

Latest revision as of 16:54, 21 March 2024

This recipe requires preparation in advance!

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. It is also a cheap cut of beef which is improved by long cooking at a low temperature. This recipe produces a medium-rare meat.

Spicy brisket (SV)
Electus
Medium rare
Servings:Serves 6
Calories per serving:727
Ready in:1 day, 3 hours, 15 minutes
Prep. time:3 hours, 15 minutes (includes brining time)
Cook time:1 day
Difficulty:Average difficulty
Recipe author:Chef
First published:13th November 2013

Best recipe review

Looks nasty

4.34/5

Tastes fantastic

NonLoggedInUser

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Put the brine ingredients into a bowl with the brisket making sure that the meat is submerged into the liquid. Cover and leave for 3 hours in a cool place or refrigerator.
  • Cooked medium

    Cooked medium

  • Using the blowtorch

    Using the blowtorch

  • Ready to come out

    Ready to come out

  • Vacuum packed

    Vacuum packed

  • Brining the brisket

    Brining the brisket

Method

  1. Preheat the water bath to 56.5°C (133.7°F).
  2. Meanwhile remove the brisket from the brine and pat dry with kitchen paper.
  3. Rub the sugar and the ground spices all over the meat.
  4. Place in a vacuum pouch and evenly distribute the whole spices over the meat.
  5. Seal the pouch and cook in the water bath for 24-30 hours.
  6. Remove from the pouch and brush off the spices and sugar.
  7. Pat dry.
  8. Sear the meat in a smoking frying pan for 1-2 minutes on each side or a blowtorch to brown both side.
  9. Allow to cool before slicing.

Variations

Cook at 49°C (120.2°F) for rare 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.

See also

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#spices #brine #litres #blackpeppercorns #salads #groundcloves #onionpowder #allspice #ground #garlicpowder #chilliflakes

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