Enjoy tender brisket right at home with this easy Sous Vide Brisket recipe!
Brisket is one of my absolute favorite cuts of meat. When done right, every bite of brisket is savory, juicy, and flavorful. Unfortunately, some restaurants struggle to achieve the perfect texture and flavor, and I don’t own a giant smoker. So, when I find a good recipe like sous vide brisket, I hold on to it.
Tender brisket is tough to achieve since this section, the chest-ish area, is muscly and has lots of connective tissue and collagen. On the upside, it’s a resilient piece of meat. So, what makes the sous vide brisket so special?
With sous vide, your meat is cooked to perfection by monitoring the internal temperature while retaining the natural moisture and flavor. And that’s exactly what we want—tender, juicy, flavorful, falls-apart-at-the-touch delicious. This sous vide recipe is simple, with just salt and pepper. However, you can finish the meat with whatever sauce or spices you desire. Not only is it versatile, it’s hands-off cooking and a good source of nutrients.
Is Sous Vide Brisket Healthy?
Compared to other cooking methods, sous vide preserves more of the brisket’s nutrients. As one of the healthier cuts of meat, brisket is a source of iron, B vitamins, and essential amino acids. Sous vide brisket is a paleo or keto dieter’s dream, since it is nutritious, contains a high amount of protein, boasts tons of flavor, and has almost no carbs. It’s also gluten-free.
The Allure of the Sous Vide
Sous vide cooks food in a vacuum-sealed bag submerged in water at a controlled temperature for a long period. “Sous vide,” translated from French, means “under vacuum.” While the science behind this cooking technique is ancient, it started becoming popular in the 1970s. However, it only became affordable for home chefs around the mid-00s. The main appeal is that you can set it and forget it. No, you can’t have sous vide brisket ready for dinner in an hour—it requires patience. I’ve personally wasted money overcooking or undercooking expensive meat, but with sous vide, you won’t have to worry about that. It maintains the perfect internal temperature for whatever you’re cooking.
How to Make Ahead and Store
Once cooked, bring the brisket to room temperature, then store it in an airtight container for 5 to 7 days or in the freezer for up to 3 months. For the best texture, consider slicing the brisket before freezing and storing it with any juices to retain moisture.
Serving Suggestions
This cut of meat is perfect when cooked properly, but there are ways to elevate your sous vide brisket. For one, you can choose a sauce to accompany the meat. Traditionally, a Spicy BBQ Sauce is the way to go. However, I also love a healthy Chimichurri Sauce, Béarnaise, or its close relative, Hollandaise Sauce. As for sides, you can go the BBQ route with sweet cornbread, Ranch Potato Salad, or Twice-Baked Mashed Potatoes, and these delish Smashed Brussels Sprouts.
Ingredients
- 1 brisket 4-6 pounds
- 1/4 cup coarse, ground black pepper
- 1/4 cup kosher salt
Instructions
- Preheat the sous vide machine to 155 degrees Fahrenheit.
- Mix the black pepper and kosher salt in a bowl, then rub two-thirds of the mixture evenly over the brisket.
- Place the seasoned brisket into a vacuum-seal bag and seal it securely.
- Submerge the sealed bag in the sous vide water bath, ensuring it does not obstruct the machine’s intake or output, and cook for 24 to 36 hours.
- After cooking, chill the brisket in an ice water bath until it reaches room temperature, about 30 to 45 minutes.
- Dry the brisket with paper towels and season with the remaining spice mixture.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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