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Sous Vide Beef Brisket with Mustard Sauce

Sous Vide Beef Brisket with Mustard Sauce

This delicious recipe for Sous Vide Beef Brisket with Mustard Sauce is a modern take on a French classic (Poitrine de bœuf braisée à la bière et sauce à la moutarde).

We ended up with a few whole brisket packer cuts that were left over from a local microbrew festival. It was my first opportunity to break down my first whole brisket. After trimming all the hard fat off, separating the flat and point, and vacuum sealing everything into meal size portions, we were left with roughly 9 pounds of brisket from each packer cut. Woohoo! So… as you may have already guessed, you all can expect some delicious brisket recipe posts coming down the pipeline, like this French inspired one for Sous Vide Beef Brisket with Mustard Sauce. This brisket dish is traditionally braised in the oven for 3-4 hours. We went with a 48 sous vide water bath that delivers a super tender and succulent meaty brisket every time. The mustard sauce is super easy to make in a pan just before serving. Enjoy!

For those interested in more information on brisket or how it is cut, there is some good information here at Cookshack. You can also find great videos on YouTube as well.

Sous Vide Beef Brisket with Mustard Sauce

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Sous Vide Beef Brisket with Mustard Sauce

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 48 hours

Total Time: 48 hours 15 minutes

This delicious recipe for Sous Vide Beef Brisket with Mustard Sauce is a modern take on a French classic (Poitrine de bœuf braisée à la bière et sauce à la moutarde).

Ingredients:

2 pounds beef brisket, flat cut

45 grams salt

40 ounces water

3 tablespoons liquid smoke (hickory flavor)

1/2 tablespoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

 

Mustard Sauce:

1/2 cup Dijon mustard

2 tablespoons fresh parsley, chopped

2 tablespoons (at least) of reduced cooking liquid

Directions:

Brining the brisket is optional step, but it give you an opportunity to add additional flavor. If not, skip to step 3.

1. Place the brisket, 45 grams of salt, 40 ounces of water, and the liquid smoke in a container (like a pot or casserole dish) so that the meat is fully covered with the brine mixture. Cover and refrigerate for 12-24 hours.

2. Remove the brisket from the brine and rinse off the brine mixture with cold water. Pat dry.

3. Season the brisket with the remaining salt, pepper, garlic and onion powder.

4. Vacuum seal the meat in a bag or use the air displacement method with a Ziploc freezer bag.

5. Preheat the water bath with your immersion circulator to 131ºF (55ºC).

6. Add the vacuum sealed bag into the water bath and cook for 48 hours. You will need to keep an eye on the water level throughout the cooking period and add more when needed to keep the meat covered.

7. After 48 hours, remove the brisket from the bag and allow to rest. Reserve the liquid from the bag.

8. In a small saucepan over medium heat, cook the reserved cooking liquid until reduced by half.  Once reduced, whisk in the Dijon mustard and parsley, adding more liquid if necessary to get the desired consistency.

9. Cut the brisket into thin slices diagonally in the opposite direction of the fibers.  Serve with the mustard sauce.

Serve the dish with a side of roasted carrots (or any vegetable of your choice) and/or mash potatoes.

Recipe by dang that's delicious
www.dangthatsdelicious.com

Sous Vide Beef Brisket with Mustard Sauce

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