Get ready for sous vide brisket- the most tender brisket this side of Texas! Smothered in a tahini sauce and homemade French fried onions.
Okay that didn’t really make sense, because I live in Texas. But you get the idea. And speaking of ideas, I had this crazy one to cook brisket three different ways for Thanksgiving in addition to my normal turkey. Because holidays aren’t stressful enough, right? Geez. So one I made using my recipe for Bourbon and Coffee Braised Brisket with Cranberry Sauce, another was a test for a special project (I hope to tell you about soon!!) And the third, was using my Sous Vide Supreme.
The nice folks at Lone Mountain Wagyu sent me some of their ground beef, summer (beef) sausage and a full 14 pound brisket!!! I almost cried tears of meat-loving joy. Now it isn’t certified kosher, but the cattle is vegetarian fed and humanely pasture raised in New Mexico, and 100% high quality Wagyu (meaning extra marbling meaning extra tasty!) So that’s pretty darn good. It’s beyond prime.
Sous vide sounds all gastronomical and fancy but it’s super easy. (You may remember my Sous Vide Short Ribs). If you can put a plastic bag in water, you can sous vide. And now’s a great time to peruse the Sous Vide Supreme website as there are lots of good deals for Hanukkah! Like the ultimate gift set where you can save $500! It includes all these goodies:
SousVide Supreme: SousVide Supreme Water Oven, SousVide Supreme Sealer VS3000, 5 boxes of cooking pouches (125 Total Pouches), Sous Vide for the Home Cook cookbook, Sous Vide : The Cookbook.
Lone Mountain Wagyu: 2 Wagyu Beef Filet Mignon Steaks, 2 Wagyu Ribeye Steaks, 2 pounds Wagyu Ground Beef, 1-1/2 Wagyu Brisket Flat (3 lbs) and 1 Wagyu Chuck Roast.
Gunter Wilhelm Cutlery: 6 Steak Knives, Butchers Cleaver and a 7″ Santuko Knife
Cool, right?? For my brisket, I made a dry rub using cumin, cinnamon, ginger, salt and pepper. Sealed that sucker in my vacuum sealer and cooked it at 137 degrees for 48 hours and brown in a cast iron. That’s it! I wish you could tell how super tender this is. You could cut it with a spoon.
Then I took the juices in the bag and simmered it with some tahini, lemon and salt. Strain that sucker and you have sauce.
Served with some simple parve French fried onions. Even my brisket snob Texas friends said it was the best brisket ever. And while I like to think that was all my culinary skills, the meat may have had something to do with it.
At the last second, I throw some cranberry sauce on there too. It was a good decision. You can use your favorite recipe, or I included mine below for your sauce making pleasure. So you get earthy and sweet and crunchy and fried and oh my!
- 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
- In a medium bowl, mix together salt, black pepper, cumin, cinnamon and ginger. Generously rub the seasoning all over both sides of the brisket.
- Meanwhile, pre-heat your Sous Vide Supreme to 137 degrees F.
- Vacuum seal brisket and sous vide for 48 hours.
- When the brisket is almost ready, make the cranberry sauce and onions.
- 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.
- 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.
- 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.
- 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.
- To serve, cut brisket against the grain and serve on top of tahini sauce with cranberry sauce, French fried onions and basil.
Lone Mountain Wagyu provided me with their quality beef to try, but I was not compensated for this post and all opinions are my own.