Sous Vide: Beef Brisket in Four Parts–Part 4: The Aftermath, 2020
This article completes a 4 part series on sous vide beef brisket.
Sous Vide: Beef Brisket in Four Parts–Part 3: Smoked Flat/Point Hybrid–2020
As the brisket proceeds from the the "flat" towards the "point," we see the muscle group's characteristics slowly change.
Sous Vide: Beef Brisket in Four Parts–Part 2: the Point End–2020
This recipe highlights the uniquely textured "front end" of the brisket, which is actually two muscles separated by a thick layer of fat.
Sous Vide: Beef Brisket in Four Parts–Part 1: Sous-B-Q Flat Tip, 2020
This recipe focuses specifically on the section of the brisket that is highest in collagen and lowest in moisture.
The Three Brisketeers: Sous Vide+Hot Smoke=The Sous-B-Q™ Solution
This comparison study shows three ways to prepare a whole beef brisket by synergizing sous vide processing with "low and slow" smoking.
Sous Vide: The Well Trimmed Beef Brisket, 2020
As sous vide's popularity grows, so does the number of traditional items that benefit from the technology.
Sous Vide: Preparing a Whole Beef Brisket for Sous Vide Processing at 129 F/54 C.
No longer do we need to "cook it to death" when we embark on our journey to Beef Brisketville. Sous vide renders this tough cut tender.
Sous Vide: Barbecue Beef Brisket Sandwich, Deli Style
Difficult to create without sous vide tenderization, this recipe utilizes sous vide brisket sliced thin and then grilled.
Sous Vide: Stracotto; Italian Style Shredded Beef Brisket
Literally "overcooked," Stracotto is a florid term for pot roast. This model is enhanced by fennel and capers; rich, fragrant and piquant.
Sous Vide: Corned Beef and Cabbage, 2021
When people say corned beef, the phrase "with cabbage" is almost always attached to it. If you don't like cabbage, you still have options!
Sous Vide: Beef Brisket Flautas, 7 Layer Terrine
Sous vide guarantees us a consistent texture suitable for making numerous Tex-Mex dishes with shredded meat--this one especially so.
Smoked Corned Beef Brisket Steaks (Pastrami Style)
This recipe starts with uncooked, (cured) corned beef, which can be purchased in most markets. After sous vide pasteurization for the appointed duration, it is fully tenderized. It is then cold shocked, rubbed with a pastrami type seasoning and smoked in our pellet grill.