Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, 20 hour sous vide beef brisket with salted honey and gochujang. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Beef brisket is a tough cut from the breast section, making it a perfect candidate for a low, slow cook, sous vide style. How long and what temperature Back when we made this Sous Vide Beef Brisket, it was too cold and snowy to fire up the outdoor grill/smoker, so we pulled out our trusty Smoking Gun. Went with Gaurav from Hachiko District to a place called Midtown BBQ in Yokohama Japan.
20 hour sous vide beef brisket with salted honey and gochujang is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. 20 hour sous vide beef brisket with salted honey and gochujang is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook 20 hour sous vide beef brisket with salted honey and gochujang using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make 20 hour sous vide beef brisket with salted honey and gochujang:
- Make ready 300-400 g piece of brisket (must have a little fat)
- Prepare Good lot of salt
- Prepare 2 tablespoon Olive oil
- Get Good pinch of garlic salt
- Make ready Pepper
- Prepare 4 tablespoon honey
- Take Splash soy sauce
- Prepare 4 tablespoon gochujang
If using pink salt, let the beef rest for three to four hours in the refrigerator before proceeding. Add brisket to water bath and cover it with a lid, aluminum foil, or table tennis balls. Use the recipe for the sides below or come up with your own. The beef is then shrink wrapped and ready to go.
Steps to make 20 hour sous vide beef brisket with salted honey and gochujang:
- Trim the brisket to size and place in a plate and sprinkle well with salt and leave for an hour or so.
- Wash off all the salt and pat dry. Then vac pac with the garlic salt, pepper and the olive oil. And put into sous vide pot and set to cook at 58 degrees for 20hours
- Before it is done, mix up the honey, in a bowl mix 2 good pinches of salt with the honey, in a separate bowl mix the soy and gochujang together
- When the steak is done, open the vac pack, dry the meat throughly and brown in a pan with a little oil, once brown sliced it and drizzle with the sauces and enjoy!!
Tip: Put it in on a Thursday morning for a Sunday Everyone loves a seared crust on their beef and this is one area Sous Vide can't do, so it's over to. I'm really loving sous vide cooking. It's easy to do with relatively inexpensive equipment. Place the vacuum sealed brisket in the water. Pat the brisket dry, then reapply a salt and pepper rub.
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