Until yesterday, I had cooked exactly one (1) gigantic brisket in my life.
But Idoremember cooking the whole thingverylow (around 200F) andveryslow (about 15 hours).
Well, I finally have done it.
(Well, Iwasvery pleased.
The brisket is all gone now.
I ate it, and now I am displeased that it is gone.)
I therefor did not have a favorite recipe to adapt for the sous vide.
Luckily, I knew a man who did.
All good ingredients, but the mustard was the star.
(If you are new to sous-vide cooking, check out this introductory guidehere.)
I am very pleased with how it came out, and I hope you will be too.
Transfer it to a high-walled mixing cup or container that can accommodate the head of an immersion blender.
Scrape into a bowl and set aside.
Cook the onions until they areburnt, but still tender in spots.
Add 2 more tablespoons of oil to the pan, then add the carrots and fennel.
Transfer to the bowl with the translucent onions.
Add the bay leaf to the bowl, and toss to mix.
Transfer the vegetable mixture to a sous-vide bag (or a freezer bag).
Pour the mixture over the meat and use your hands to spread it over the entire hunk of brisket.
Cook the brisket for 18 hours in a water bath set to 185F.
(Cover the bath with plastic wrap to keep the water from evaporating.)
Pour the remaining contents of the bag into a colander to separate the jus from the vegetables.
Just before serving, pour the jus over the meat and garnish with chopped chives or parsley.
Serve with roasted potatoes and lots of rolls (for sopping up the incredible, mustardy jus).
Updated 1:25 pm EST on 12/10/2020 to include amount of garlic in ingredients list.
