Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make 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 will make it a little bit unique. This will be really delicious.
20 hour sous vide beef brisket with salted honey and gochujang is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. 20 hour sous vide beef brisket with salted honey and gochujang is something that I have loved my entire life. They’re nice and they look fantastic.
Smoked Slow Smoked Beef Brisket By: Smoked Meat With Jef Video tutorial on how to make a Smoked Beef Brisket for cooking on your meat smoker. Prepare a sous vide immersion circulator for use according to the manufacturer's instructions. Place the brisket in a vacuum-sealable bag and pour in the stock mixture.
To begin with this particular recipe, we must first prepare a few ingredients. 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)
- Make ready Good lot of salt
- Prepare 2 tablespoon Olive oil
- Prepare Good pinch of garlic salt
- Prepare Pepper
- Take 4 tablespoon honey
- Prepare Splash soy sauce
- Take 4 tablespoon gochujang
Slow cooked Korean-style pulled beef brisket, perfect for steamed bao buns. One is a well known American BBQ choice - the other is a newcomer to the BBQ world, and claims it can Sous-vide (French for "under vacuum") is a method of cooking in which food is sealed in an airtight plastic bag and cooked in a circulating water. I have been very eager to cook a beef brisket with my sous vide setup. Above is a nice whole beef brisket in a vacuum cryo pack.
Instructions 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!!
The meat is seasoned on both sides with a very simple rub of garlic salt, pepper and paprika. Place the vacuum sealed brisket in the water. Pat the brisket dry, then reapply a salt and pepper rub. Either use an offset smoker or a barbecue grill. Use the recipe for the sides below or come up with your own.
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