How To Make Tender Brisket


sous vide brisket

The home chef has a new reason to be excited. The sous-vide circulator, a long-time staple of expensive dining restaurants, is finally making it’s way into residential kitchens.

If you’re unfamiliar with the sous-vide circulator, imagine the most tender, luscious brisket you’ve ever tasted – or ponder the steak that was so delicate that it fell apart in your mouth before you even had a chance to bite down. Whether you’re cooking a hamburger, prime-rib or even vegetables, it doesn’t get much better than this.

The sous-vide cooks meat at low temperatures and it takes “tender” to a whole new level. Try it once and you’re pretty likely to put the crock pot in storage.

The sous-vide process uses vacuum-sealed bags that are submerged in heated water for many hours. Since the water temperature is maintained for the entire time the meat is cooking, there’s never a risk of over-cooking. The longer you cook it, the more tender it becomes. Leaner cuts of meat are ideal.

The down-side is that it requires planning. The upside is the taste. Pork chops and spare ribs have recommended cook times ranging from 2 to 48 hours.

The three options new to the market include the Anova, the Nomiku and the Sansaire. All three units are competitively priced at $199.

Anova sous vide immersion circulator on Vimeo.

Choose your sous-vide machine and enjoy the finest brisket you’ve ever tasted.

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