Sous vide

[stearns]

Cooked up a little hunk of brisket yesterday, it was about 1.75LB, leftovers from a couple weeks ago when I bought a bigger chunk but didn't need all of it. When I first cut it up I made a roasted garlic paste/marinade similar to this one, slathered it on and vac sealed. Saturday afternoon I put that from the freezer into a 155* bath for 24 hours, took it out yesterday afternoon and put it on the cast iron with a little bacon fat and olive oil. It seared up excellently, not quite the bark you'd expect from smoked brisket but enough of a little crunch to fit in. This thing was super tender, just enough fat to keep things interesting but once sliced I didn't even need a knife to cut further, just the side of a fork. The juice from the bag made a great pan sauce while the steak was resting with just a little shallots, extra garlic, white wine and a touch of cream. It was a lot of time/effort for such a small piece, but it was a generous portion for three people, or in my case two people and leftovers for lunch