Icefever Posted August 12, 2018 Share Posted August 12, 2018 Yesterday morning Rosemary vac packed a rolled brisket and put it in the sous vide water bath, set at 74c for 24 hrs. We've never done beef this long before...but it's how it's going to be cooked from now on. It's so good, soft very much like a pastrami without the spices. We've just had a full roast with Yorkshires tatties the full works. 1 Quote Link to comment Share on other sites More sharing options...
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