Sous vide beef brisket sliced and served on a plate

Tender and Healthy Sous Vide Beef Brisket

Name: Tender and Healthy Sous Vide Beef Brisket
Prep time: 20 min
Cook time: 1 h
Total time: 1 d 20 min
Yield: 4
Cuisine: American
Ingredients: 1.5 kg Beef brisket (choose a fresh, grass-fed cut if possible); 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Paprika (smoked or sweet); 1.5 tsp Salt (preferably kosher salt); 1 tsp Black pepper (freshly ground); 1 tbsp Olive oil or avocado oil (choose a light, neutral oil); 2 sprigs Fresh rosemary or thyme (optional)

Home Page / Sous Vide Cooking Recipes / How to Sous Vide Beef

medium

1 hour

Nutritional value per serving

Calories350kcal

Carbs2gram

Fat18gram

Protein35gram

Ingredients

Quantity

Beef brisket (choose a fresh, grass-fed cut if possible)1.5 kg
Garlic powder1 tsp
Onion powder1 tsp
Paprika (smoked or sweet)1 tsp
Salt (preferably kosher salt)1.5 tsp
Black pepper (freshly ground)1 tsp
Olive oil or avocado oil (choose a light, neutral oil)1 tbsp
Fresh rosemary or thyme (optional)2 sprigs

This recipe guides you through making a mouthwatering, tender, and healthy beef brisket using the sous vide technique. The slow, precise cooking at a controlled temperature ensures the meat is perfectly cooked, juicy, and full of flavor without extra fat. The recipe costs approximately $15 (USD), €14, £12, and ₹1200 for the brisket and seasonings. It yields about 4 servings. The total caloric content per serving is approximately 350 kcal, making it a balanced, protein-rich dish suitable for a healthy diet. The difficulty is medium, and the cooking time is long due to the slow sous vide process but requires minimal active attention.

Preparation instructions

Prepare the brisket

1Trim excess fat from the brisket if desired, leaving a thin layer for flavor and moisture. Pat the brisket dry with paper towels to help seasoning adhere.

Season the brisket

2Mix garlic powder, onion powder, paprika, salt, and black pepper in a small bowl. Rub the seasoning mix thoroughly over the entire brisket. Place fresh rosemary or thyme sprigs on the meat if using.

Bag the brisket

3Place the seasoned brisket into a vacuum seal bag or a heavy-duty freezer bag. Add olive oil. Remove as much air as possible using a vacuum sealer or the water displacement method for freezer bags to ensure efficient sous vide cooking.

Set up sous vide water bath

4Preheat your sous vide cooker to 135°F (57°C) for medium-rare or 145°F (63°C) for medium doneness. The internal temperature is critical for food safety and desired texture.

Cook the brisket sous vide

5Submerge the sealed bag in the preheated water bath. Cook for 24 to 36 hours for optimal tenderness. The long cooking time breaks down tough connective tissues without drying out the meat.

Remove and pat dry

6Carefully take the bag out of the water bath after cooking time. Remove brisket from the bag and pat it dry thoroughly with paper towels to prepare for browning.

Sear the brisket

7Heat a cast-iron skillet or heavy pan over high heat. Add a small amount of oil. Sear the brisket on all sides for 1-2 minutes each to develop a flavorful crust. This step enhances flavor and appearance.

Rest and slice

8Let the brisket rest for 10 minutes after searing. Slice thinly against the grain to ensure maximum tenderness.

Cooking Tips

1Use a thermometer to check the brisket’s internal temperature before serving. It should match the sous vide set temperature (135°F or 145°F).

2Avoid cross-contamination by using separate cutting boards for raw meat and other ingredients and washing hands and utensils thoroughly after handling raw brisket.

3If you don’t have a vacuum sealer, the water displacement method with a freezer bag works well for sous vide sealing.

4Leftover brisket can be refrigerated for up to 3-4 days or frozen for up to 2 months.

Equipment needed

Sous vide immersion circulator
Large pot or sous vide container
Vacuum sealer or heavy-duty freezer bags
Cast iron skillet or heavy-bottomed pan
Tongs
Sharp knife
Cutting board

Shopping list and approximate costs

[ ] Beef brisket (1.5 kg) - approx. $12: Look for a fresh, grass-fed brisket if available.
[ ] Garlic powder (small jar) - approx. $1: Choose a jar with no additives.
[ ] Onion powder (small jar) - approx. $1: Pure onion powder without fillers is best.
[ ] Paprika (small jar) - approx. $1: Smoked paprika adds great flavor.
[ ] Kosher salt (small box) - approx. $1: Coarse salt improves seasoning.
[ ] Black pepper (small jar) - approx. $1: Freshly ground black pepper is preferable.
[ ] Olive oil or avocado oil (small bottle) - approx. $3: Pick a light, neutral oil.
[ ] Fresh rosemary or thyme (optional) - approx. $1: Buy fresh sprigs for aroma.

Total cost: approximately $15

Tips:

Buy brisket from a trusted butcher or meat section with good turnover.
Choose fresh herbs with bright green leaves and no wilting.

FAQ

What internal temperature should sous vide beef brisket be cooked to?

Cook beef brisket sous vide at 135°F (57°C) for medium-rare or 145°F (63°C) for medium doneness. This ensures the meat is safe and tender.

How long can I safely cook beef brisket sous vide?

You should cook it for at least 24 hours and up to 36 hours for optimal tenderness and safety. Longer cooking at the right temperature breaks down connective tissue without drying out the meat.

Can I use a freezer bag instead of vacuum sealing?

Yes, you can use the water displacement method to remove air from a freezer bag if you don't have a vacuum sealer. Make sure the bag is sealed tightly to prevent water from entering.

How do I know the brisket is cooked and safe to eat?

The sous vide method cooks the meat at a consistent safe internal temperature for an extended time, ensuring it is safe. Use a thermometer after cooking to verify the temperature matches the set sous vide temperature.