Tenderly cooked sous vide veal brisket sliced on a cutting board with herbs

Tender Sous Vide Veal Brisket Masterpiece

Name: Tender Sous Vide Veal Brisket Masterpiece
Prep time: 10 min
Cook time: 24 h
Total time: 24 h 10 min
Yield: 4
Cuisine: French
Ingredients: 1000 g Veal brisket (preferably grass-fed, fresh); 10 g Kosher salt or sea salt (use fine to ensure even seasoning); 5 g Freshly ground black pepper; 3 piece Garlic cloves (peeled, crushed); 2 piece Fresh rosemary sprigs; 15 ml Olive oil (extra virgin for flavor)

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medium

24 hour

Nutritional value per serving

Calories350kcal

Carbs2gram

Fat20gram

Protein35gram

Ingredients

Quantity

Veal brisket (preferably grass-fed, fresh)1000 g
Kosher salt or sea salt (use fine to ensure even seasoning)10 g
Freshly ground black pepper5 g
Garlic cloves (peeled, crushed)3 piece
Fresh rosemary sprigs2 piece
Olive oil (extra virgin for flavor)15 ml

This recipe guides you through making a tender and flavorful veal brisket using the sous vide method, which ensures precise temperature control and juicy results every time. You'll need basic kitchen tools and a sous vide machine or immersion circulator. This gentle cooking process requires low temperature and long cooking times to break down the connective tissues in the veal, resulting in exceptional tenderness without drying out the meat. The total ingredient cost is approximately $20 USD (about €18, £15, ₹1650), and this recipe yields 4 hearty servings with about 350 kcal per serving. It's a medium difficulty recipe that takes around 10 minutes for prep and 24 hours for cooking. Sous vide is a great technique for home cooks looking to enhance flavor and texture with confidence.

Preparation instructions

Prepare the sous vide bath

1Fill your sous vide container or pot with water and set your immersion circulator to 62°C (144°F). This temperature is ideal for tender, juicy veal brisket with a medium doneness. Let the water come to temperature before cooking.

Season the veal brisket

2Pat the veal brisket dry with paper towels. Generously season all sides with salt and black pepper. Add crushed garlic cloves and rosemary sprigs onto the meat for aroma and flavor. Drizzle the olive oil evenly over the surface.

Vacuum seal the brisket

3Place the seasoned veal brisket along with garlic and rosemary in a vacuum seal bag. Seal the bag using a vacuum sealer, removing as much air as possible to ensure good water contact and even cooking.

Cook sous vide

4Submerge the sealed bag into the water bath, making sure it is fully underwater and water can circulate around the meat. Cook for 24 hours. This long, low-temperature cooking will break down collagen and render the brisket tender and juicy.

Remove and chill (optional)

5After the cooking time, carefully remove the bag from the water. At this point, the veal is fully cooked and safe to eat according to food safety standards (minimum 62°C safe for veal). For better slicing and texture, you can chill it in an ice bath for 30 minutes before searing, or proceed immediately to searing.

Sear for a crust and serve

6Heat a skillet or grill pan on high heat. Remove veal from the bag, pat dry with paper towels to remove surface moisture. Sear brisket on all sides for 1-2 minutes to develop a flavorful brown crust. Slice against the grain and serve immediately.

Cooking Tips

1Always handle raw veal and other meats with clean hands and utensils to prevent cross-contamination.

2Ensure your sous vide bags are vacuum sealed properly with no leaks to avoid water entering the bag during cooking.

3If you don't have a vacuum sealer, use high-quality resealable freezer bags and the water displacement method to remove air.

4Keep your water bath between 60-65°C for tender veal, but avoid temperatures below 60°C to ensure safety.

5Rest the meat for a few minutes after searing to redistribute juices before slicing.

Equipment Needed

Sous vide immersion circulator
Large pot or sous vide container
Vacuum sealer and bags (or resealable freezer bags)
Skillet or grill pan
Tongs
Sharp knife

Shopping List

[ ] Veal brisket (about 1 kg) approx. $15. Choose fresh, well-marbled veal from trusted sources.
[ ] Kosher or sea salt approx. $1. Use fine salt for even seasoning.
[ ] Black pepper approx. $0.50. Freshly ground for best flavor.
[ ] Garlic cloves (3 pcs) approx. $0.30. Look for firm, unblemished bulbs.
[ ] Fresh rosemary (1 small bunch) approx. $1. Choose fragrant, green sprigs.
[ ] Olive oil (extra virgin, small bottle) approx. $3. Select high quality for flavor.

Total approximate cost: $20

FAQ

Is 62°C (144°F) a safe cooking temperature for veal brisket?

Yes, cooking veal brisket at 62°C for 24 hours is safe and results in tender meat. The long cooking time ensures pasteurization and food safety.

Can I use a freezer bag instead of vacuum sealing?

Yes, you can use a high-quality resealable freezer bag and use the water displacement method to remove air. This is a good alternative if you don't have a vacuum sealer.

How do I know when the veal is fully cooked?

Sous vide cooking at the recommended temperature for the given time ensures fully cooked meat. The brisket will be tender and juicy after 24 hours at 62°C.