Salt Beef Sous Vide Recipe Card
Why Make This Recipe
Do you love tender, flavorful beef? This salt beef sous vide recipe is for you! Cooking brisket using the sous vide method creates juicy, perfectly cooked meat every time. The brining not only enhances the flavor but also tenderizes the brisket. Plus, you can enjoy this hearty dish with mustard and rye bread, making it perfect for sandwiches or serving as a main course.
How to Make Salt Beef Sous Vide
Ingredients:
- 4–5 lb beef brisket (flat or point cut)
- 1 cup kosher salt
- 1 tablespoon pink curing salt (Prague Powder #1)
- 2 tablespoons brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 4 cloves garlic, smashed
- 4 bay leaves
- Water (enough to fully submerge the brisket)
Directions:
Prepare the brine: In a large container, mix the kosher salt, curing salt, brown sugar, black peppercorns, coriander seeds, smashed garlic, and bay leaves into cold water.
Brine the brisket: Place the beef brisket in the brine and refrigerate it for 5 to 7 days. Make sure it stays fully submerged—use a plate or weight if needed.
Rinse and dry: After brining, rinse the beef thoroughly under cold water. Pat it completely dry with paper towels.
Seal the beef: Place the brisket in a vacuum-seal bag with a few fresh bay leaves and garlic. Seal it tightly.
Sous vide cooking: Preheat your water bath to 155°F (68°C). Submerge the bag and cook for 48 hours.
Rest and sear: Once done, let the meat rest in the bag for 10 minutes. Remove it, dry the surface, and sear lightly in a hot pan to enhance aroma and color.
Slice and serve: Cut the brisket across the grain. Serve it hot with mustard and rye bread or chill for slicing later.
How to Serve Salt Beef
Salt beef is delicious when served hot or cold. For a classic meal, serve it warm with mustard and slices of rye bread. You can also make hearty sandwiches. If you chill the brisket, it works great for a charcuterie board or as part of a cold cut platter.
How to Store Salt Beef
To store your salt beef, wrap it tightly in plastic wrap or aluminum foil. Place it in an airtight container in the refrigerator. It will keep well for about a week. For longer storage, slice and freeze portions. They can last for up to 3 months in the freezer.
Tips to Make Salt Beef
- Ensure the brine completely covers the brisket: This will help it cure evenly.
- Feel free to adjust spices: You can add pepper or other spices to suit your taste.
Variations
Try adding different spices to the brine, such as crushed red pepper or thyme, to give your salt beef a unique twist!
FAQs
1. Can I use a different cut of beef?
Yes, you can try using other cuts like chuck roast or round, but brisket is preferred for its flavor and texture.
2. What should I serve with salt beef?
It pairs well with pickles, mustard, and hearty breads like rye or pumpernickel.
3. Is sous vide cooking safe?
Yes, sous vide cooking is safe as long as you follow proper food safety guidelines, such as keeping your cooking temperatures at the recommended levels.
Cooking this salt beef sous vide recipe is straightforward and rewarding. You’ll enjoy a rich, savory experience with every bite! Happy cooking!
Salt Beef Sous Vide
Ingredients
Method
- In a large container, mix the kosher salt, curing salt, brown sugar, black peppercorns, coriander seeds, smashed garlic, and bay leaves into cold water to create the brine.
- Place the beef brisket in the brine and refrigerate it for 5 to 7 days. Ensure the brisket stays fully submerged, using a plate or weight if necessary.
- After brining, rinse the beef thoroughly under cold water and pat it completely dry with paper towels.
- Place the brisket in a vacuum-seal bag with a few fresh bay leaves and garlic. Seal it tightly.
- Preheat your water bath to 155°F (68°C). Submerge the bag and cook for 48 hours.
- Once done, let the meat rest in the bag for 10 minutes. Remove it, dry the surface, and sear lightly in a hot pan to enhance aroma and color.
- Cut the brisket across the grain. Serve it hot with mustard and rye bread or chill for slicing later.
