Sous Vide Brisket with Tahini Sauce and Homemade French Fried Onions
Recipe type: Main
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
If you have never had sous vide brisket you're missing out!
  • For brisket:
  • 1 3-4 pound brisket, with the fat trimmed to ¼ inch, at room temperature
  • 1 tablespoon kosher salt, plus more to taste
  • 2 teaspoons cracked black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ cup tahini
  • 1 lemon
  • Basil for garnish
  • For the cranberry sauce:
  • 12 oz package fresh cranberries
  • ½ cup brown sugar
  • ½ cup cup water
  • Zest and juice from 1 orange
  • 1 teaspoon ground cinnamon
  • 1 tablespoon whiskey (optional)
  • For the French fried onions:
  • 1 large white onion, cut into thin slices
  • 1 cup almond milk
  • 1 cup all-purpose flour
  • 2 teaspoons salt, plus more for garnish
  • ¼ teaspoon black pepper
  • Oil for frying
  1. In a medium bowl, mix together salt, black pepper, cumin, cinnamon and ginger. Generously rub the seasoning all over both sides of the brisket.
  2. Meanwhile, pre-heat your Sous Vide Supreme to 137 degrees F.
  3. Vacuum seal brisket and sous vide for 48 hours.
  4. When the brisket is almost ready, make the cranberry sauce and onions.
  5. To make cranberry sauce, combine all ingredients in a medium saucepan and bring to a boil. Lower to a simmer and simmer until cranberries have popped and sauce is thick. Let cool.
  6. To make French fried onions, place onion slices in milk and let marinate for 30 minutes. Then mix together flour, salt and black pepper. Place onions in flour mixture and shake off excess.
  7. Heat up oil in a medium heavy bottomed pot to 375 degrees F. Fry onions in batches until golden brown. Drain on paper towels and season with extra salt.
  8. When brisket is done, carefully remove it from the bag and pour reserved liquid into a medium sauce pan. Bring to a simmer and add tahini, juice from 1 lemon and let simmer until think and uniform in color, about 5 minutes. Season with salt to taste and strain into a bowl.
  9. To serve, cut brisket against the grain and serve on top of tahini sauce with cranberry sauce, French fried onions and basil.
Recipe by What Jew Wanna Eat at