This Medium Rare Brisket Is a Sous Vide Miracle.
To get the perfect brisket, you typically had to cook it thoroughly, at least enough to render out all the fat and make it tender. The result is tasty, but overcooked. If you’re looking for a medium-rare solution with all the tenderness and silkiness of regular brisket, sous vide is the answer. The best part is that the recipe is delightfully easy to follow; The worst part is that from the time you read this recipe you are at least 50 hours away from eating. It’s worth the wait.
Preparation is incredibly easy
I previously discussed that the brisket is quite large and comes in two parts (flat and point), both of which are also quite large. However, most markets sell cross cuts that include both, plus a fair amount of fat that needs to be trimmed away. This recipe uses a 5 pound cut, but can be adjusted to any size that will fit in a sous vide bag. No matter which cut you choose, be sure to trim all fat to a maximum of ¼ inch.
Brisket needs seasoning, and a little salt especially helps. The internet is full of complex rubs and brisket recipes, but I find za’atar to be a very underutilized choice. I generously rubbed a spice mixture of marjoram, thyme, cumin, coriander, sumac, salt and sesame over all the pieces of meat, using 6 or 7 tablespoons, and then sprinkled on another 2 tablespoons of table salt. meat too.
Top up the water bath from time to time
In many cases, sous vide meat requires searing at the beginning (or reverse searing at the end). We do neither. Simply place the meat in a sous vide bag once it’s seasoned, set the temperature to 131°F and let sit for 50 hours. Check every 12 hours or so to make sure the water level in the container you are using is sufficient.
After 50 hours, remove the brisket and leave the bag on the counter for 20 minutes. At this point, remove the brisket from the bag and transfer it to a cutting board. Slice it diagonally ¼-⅜ inch thick. Serve with your favorite grainy mustard and pickles; I used pickled green beans, but gherkins or pickled red onions would work great.
Luxuriously silky and melts in your mouth
All well-cooked brisket is tender, but this was the silkiest brisket I’ve ever tasted, and it was perfectly pink through and through. “Melts in your mouth” was a phrase I kept thinking about and it was so easy to make. Heats up perfectly even in the microwave.
Sous Vide Za’atar Brisket Recipe
Ingredients:
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1 5 lb brisket, well trimmed of fat (ask your butcher to do this if you like)
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6-8 tablespoons za’atar seasoning (or other seasoning blend you like)
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2 tablespoons table salt
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Remove all but ¼ inch of fat from brisket if not already done.
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Season the meat generously with seasonings and salt, rubbing it into all surfaces of the meat.
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Place the meat in a sous vide bag and make sure all air is removed from the bag.
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Cook at 131°F for 50 hours, checking occasionally to make sure there is enough water in the container.
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Remove the bag from the water and leave for 20 minutes.
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Remove the meat and cut into thin slices on the bias. Serve with mustard and pickles.