Beef Brisket @ 57 deg Celsius, 12 hours

First foray into beef brisket. Instead of sous vide it fro 24 hours, I have no patient to wait that long :-0) so instead I do it for 12 hours. It turns out great, nicely pink in color, tender and delicious. I finished it off with oven at 185 degree Celsius, 15 minutes.

  1. brined with salt and sugar for 1 day.
  2. pat dry and seasoned with salt, pepper, onion and garlic powder.
  3. sous vide at 57 degree Celcius for 12 hours.
  4. pat dry, put a cube of unsalted butter on top of the cap and a sprig of thyme.
  5. oven it for 15 minutes @ 185 degree Celcius.
  6. rest and slice to enjoy.
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sounds great! any pics?

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Very interesting.

How thick was your beef brisket? iā€™m guessing it was a piece of the point or flat, right?

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