The perfect brisket, cooked in 3 days

I read the original recipe in the Street Kitchen web page, but i differed from the original recipe, especial the cooking time! :) the brisket really manifold part of the pork, because can be found here the meat and the layer of fat, furthermore the leather which can be roasted to a crisp!


  • ½ kg brisket
  • 1 tsp coriander seed
  • 1 tsp pepper
  • 1 tsp salt + 10 dkg salt for the saline brine
  • 1 tsp mustard seed
  • 1 lemon zest
  • 1 tsp cummin
  • 1 tsp powdered garlic or 2 grated garlic
  • 4 bay leafs
  • 1 stalk of rosemary (all the leaf)

Set the sous vide machine to 65 °C (150 F). Roast te coriander, the pepper, and the cummin with dry pan (without oil), next put the roasted spices and the solt to a mortar or mixer, and grind them. Wash the brisket throughly, and put it to saline brine 1 - 2 hour. 2 hour later remove the meat from salted brine, and put to clear water 1 hours. One hour later take it out from the water, wipe dry, and spices the meat with the powdered spices and the zest. Put the meat into vacuum bag, drop into the bag the bay leafs and the rosemary.  Close the bag with vacuum sealing machine.

Put the bag into sous vide bath  72 hours and cook it. 72 hours very long time, maybe you cook an boiled egg for dinner or breakfast! :)

If we are patient, after 3 days our brisket completly cooked, touched the flavoures, and the meat let out a little juice, that we processed later! If we want to eat the meat later, drop it to ice bath ~ 1 hour. If we want to taste immediatelly, open the bag, and pour the juice into any container, and wipe to dry the brisket. Grill all the side in the heated pan (wit oil), or put it into barbecue 4 - 5 minutes.

Slice it up 1 cm thickness and serv with green salades, mashed potatoes, or just put it into sandwitch with a littlebit mustard!

Bon apetite!

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Tags: sous vide, salt, bag, vacuum, brisket, ultra, slow, long, recipe, coriander, pepper, lemon zest, cummin, bay leaf, rosemary, mustard, mustard seed

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