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Kosher Nexus
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Best Sous Vide Brisket (With Maple Soy Apricot Sauce)

Ingredients

Brisket Prep

  • 2 pounds brisket, Note 1 (flat cut or point cut)
  • seasoning: kosher salt, black pepper, garlic powder

Maple soy apricot sauce

  • 1/4 cup maple syrup (or brown sugar)
  • 1/4 cup soy sauce low sodium is good`
  • 1/4 cup apricot preserves (or peach or apricot jam or marmalade)
  • 1/4 cup tomato sauce
  • 1 package, onion soup mix, Note 2
  • 1 tablespoon lemon juice (or more to taste)
  • 2 teaspoons cornstarch
  • Optional: 1 tsp sriracha and 1/4 tsp ground cinnamon

Instructions

    • OPTIONAL BRINE: To dry brine the brisket (to make it more flavorful and juicy), coat it with kosher salt ( (about 1/2 teaspoon per pound/450 grams of meat or 1/4 teaspoon of table salt per pound) and place it in the fridge uncovered (preferably on a rack or inverted plate) for 4 hours or overnight. No need to rinse. It will not be overly salty.
    • PREPARE FOR SOUS VIDE: Heat water bath to the temperature for your desired doneness, Note 3. Sprinkle brisket with pepper and garlic powder (and kosher salt if you didn’t brine the brisket). Note 4 for oven method.

    • 135F/57C for 48-72 hours. Medium-rare.

    • 155F/68C for 26-36 hours. Medium-well. More traditional. As pictured

      • SOUS VIDE BRISKET:

      • °For water displacement method: place brisket in large zipper freezer plastic bag. Lower bag into water, unsealed, until top of the bag is just above water level. Then seal bag once all air is pressed out by water.

      • °For vacuum seal method: place brisket in vacuum bag. Seal bag with vacuum sealer. Lower bag into water.

      • Bag should not float. Use clip to attach to side of container or hang bag over side when you put on lid. Cover container with lid, towel or aluminum foil to reduce evaporation. Sous vide brisket for 26 hours – 36 hours, depneding on thickness). If brisket is thicker than 2 inches/5 cm, you can sous vide up to 36 hours.

      • At this point you can remove brisket, cool and refrigerate or freeze if you like, Note 5. If serving that day, continue to next step.

      • MAKE SAUCE: Mix together sauce ingredients in a microwaveable dish. Microwave for 1 minute to slightly thicken sauce. Taste and adjust to what you like, adding more lemon, heat, etc. Alternatively, heat in small saucepan on medium-high heat for a few minutes.
    • FINISH BRISKET IN OVEN/BROILER: Set oven temperature to 300F/149C. Remove brisket from bag and discard cooking liquid. Place brisket in a roasting pan lined with alumimum foil for easy cleanup. Pour over half the sauce or less. Bake uncovered for 30 minutes. Add a little more sauce and, if you like, broil in same pan for 3 minutes until bubbly and well glazed. Slice brisket across (perpendicular to) the grain. Transfer to a platter, pour on remaining sauce or sauce from pan and serve. If not ready to serve, immediately, place sliced brisket in sauce, cover pan and keep in a warm oven.