# Beef Brisket @ 57 deg Celsius, 12 hours

**URL:** https://community.anovaculinary.com/t/beef-brisket-57-deg-celsius-12-hours/8483
**Category:** Anova Precision® Cooker
**Created:** [July 26, 2017, 3:54am UTC](https://community.anovaculinary.com/t/beef-brisket-57-deg-celsius-12-hours/8483 "2017-07-26T03:54:13Z")
**Posts on this page:** 1
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### Author: ![easterntigerboo](https://avatars.discourse-cdn.com/v4/letter/e/45deac/32.png) [@easterntigerboo](https://community.anovaculinary.com/u/easterntigerboo)
#### Post date: [July 26, 2017, 3:54am UTC](https://community.anovaculinary.com/t/beef-brisket-57-deg-celsius-12-hours/8483/1 "2017-07-26T03:54:13Z")

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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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