- 48 hours @ 57C
- 48 hours @ 64C (Thomas Keller's)
- 24 hours @ 80C
This third time, I decided to try a radically different recipe, the 80C for 24 hours. I am not sure why, but many blogs and articles on the Internet talk about the last two techniques, without explaining what exactly the difference is between the two. Well, the result is totally different. The 24 hours brisket was delicious, with an intensely flavoured juice out of the bag, and it broke to the touch. It was browned throughout, exactly like a traditionally braised beef brisket, except more flavoursome.
The 48 hours @ 64C brisket was pink in the inside, still a little tough, and tended to be dry unless the cut of meat is well marbled throughout.
So in conclusion, if you want a more fine dining sous-vide effect, then go for Thomas Keller's recipe (although I haven't yet been able to perfection this myself). If you are after a more traditional result, then the 80C for 24 hours will give you a great, reliable result.
I haven't yet tried the third option, 57C for 48 hours, but a fellow Singapore blogger posted a great, very detailed article on it: http://wishihadafoodpun.wordpress.com/2010/05/18/home-cooked-sous-vide-brisket-55c-48h/
6 comments:
Can I ask which book the recipe is from? I'm guessing Ad Hoc but I'm not 100% sure.
Thomas Keller's 64C for 48 hours is from his recipe book that comes with the PolyScience circulator.
The 80C for 24 hours is from Doglas Baldwin: http://amath.colorado.edu/~baldwind/sous-vide.html
Ah ok thanks. Looks like I won't be trying this 48hr short ribs anytime soon haha. But Keller has some short ribs recipes in his Ad Hoc book that I think I'll try soon :D
Right now I am doing a 55 C /48 hr with a lean cut,
This is interesting - I'll certainly give this a go. I cooked brisket at 56.5 for 2 days and it was good but still firm (recipe here if you're interested: http://food.johnloydall.co.uk/index.php/sous-vide-brisket/). But I like the sound of yours cooked at the higher temperature.
I tried the 80 degrees for 24 hours here..http://burningkitchen.co.uk/sous-vide-brisket/ the results seem the same as yours.
Fall apart meat and WONDERFUL gravy, the juice inside the bag was just sooo intense!
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