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Slow-Cooked Sous Vide Beef Brisket
Preparation info
- Difficulty
Complex
Appears in
By Ole Mouritsen and Klavs Styrbæk
Published 2017
Ingredients
4½ pounds 2 kg ¾ cup 1½
Method
- Trim the meat and score the fat, if any, with a sharp knife.
- Pour all the oil into a small pot, crush the garlic cloves with your hands, and add to the oil. Allow to simmer for a little while, then remove and discard the garlic when the oil has taken on a little of its taste. Allow the oil to cool.
- Rub salt into the meat on both sides and rub it with th
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