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...
Justin Posted August 12, 2018 Share Posted August 12, 2018 A sous vide as well. You should go into catering. Nice Quote Link to comment Share on other sites More sharing options...
Icefever Posted August 12, 2018 Author Share Posted August 12, 2018 We've had the sous vide for years, think it cost about £55/£60 it's a great way to cook. Vac pack and just leave it to do its job. Until we started with bbqing ribs we always sous vide ours and made pulled pork. We just love cooking and eating good food, we also make our own ice cream, bought the machine as an ex-display about 4 years ago. Folks love the taste of real vanilla ice cream, and they like to add their own flavor toppings. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 12, 2018 Share Posted August 12, 2018 (edited) Nice one mate. Rosie's and yours repetoire is very good Edited August 13, 2018 by Justin typos Quote Link to comment Share on other sites More sharing options...
Wade Posted August 12, 2018 Share Posted August 12, 2018 The concept of sous vide cooking is alien to many but once you get your head around the pasteurisation tables (or follow some expert guidance tables - e.g. Chefsteps) it opens up a whole new area of culinary delight 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 15, 2018 Share Posted December 15, 2018 Mate 74 seems quite high. Have you tried a tried 60 or something like that? Quote Link to comment Share on other sites More sharing options...
Justin Posted December 15, 2018 Share Posted December 15, 2018 Bought cheap rolled brisket from Lidl . Experiment in cheap cheap see how it comes out is the aim. It has been in the fridge like this for 6 days. Opened up and look what i found It actually feels really nice. typical corned beef structure. I on the spur decided to give it a decent amount of ground pepper, a very very light touch (not all over) amount of celery salt, a scattering of mustard powder, The i put in vac bag add added tiny drops of liquid smoke into the bag Vacced Now it is back in the fridge for a couple of hours, then I will sous vide it at 65 degs c for 24 hours.. More to follow. I thinking I will use the torch to crisp it up or the skillet, 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted December 15, 2018 Share Posted December 15, 2018 Looks good I was always wondering about Lidl brisket I need to get some liquid smoke too Quote Link to comment Share on other sites More sharing options...
Justin Posted December 15, 2018 Share Posted December 15, 2018 Yes, going to find out. I will put it on now. then tomorrow and then let it rest until dinner. Lots of the web says add table spoon of liquid smoke, but the bottle says a couple of drops in a sauce, less is more. I can always put it on smoker for an hour of if it turns out not to be enough 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 15, 2018 Share Posted December 15, 2018 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted December 15, 2018 Share Posted December 15, 2018 I reckon drop it on smoker afterwards Quote Link to comment Share on other sites More sharing options...
Justin Posted December 15, 2018 Share Posted December 15, 2018 yes i tend to agree but we shall see Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted December 15, 2018 Share Posted December 15, 2018 Looks a great bit of brisket I don’t eat a lot of brisket but definitely want to try with sous vide then smoke Quote Link to comment Share on other sites More sharing options...
Justin Posted December 15, 2018 Share Posted December 15, 2018 For me when cooked right it is one of tastiest pieces of beef you can get. I did on ask once for 24 hours and it came out brilliant. That was a expensive cut. Brisket can be so expensive. It used the cheapest cut Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted December 15, 2018 Share Posted December 15, 2018 Yeah because demand has gone up for it Looks a great bit of brisket I don’t eat a lot of brisket but definitely want to try with sous vide then smo Quote Link to comment Share on other sites More sharing options...
Wade Posted December 15, 2018 Share Posted December 15, 2018 7 hours ago, Raptor72 said: I need to get some liquid smoke too The amount of Liquid smoke you use will depend on the brand that you buy. Some are stronger than others. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted December 16, 2018 Share Posted December 16, 2018 What do you recommend Obi Wan Kenobi Quote Link to comment Share on other sites More sharing options...
Justin Posted December 16, 2018 Share Posted December 16, 2018 I recommend reading the bottle! 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 16, 2018 Author Share Posted December 16, 2018 Back in Aug when we did this it was our first try at such a long cooling time, Since then we've done a number of joints at slightly shorter times, our 2" think ribeyes came out after 70mins and were perfect. We can't make up our minds what meat to have on chrimbo day, it looks like we will go for a beef, maybe a brisket, more likely a hunk (2kgs) of decent sirloin, that will go in around 60c for about 5 hours....then a sear. We're off to Booker on Wed afternoon, for all the meat, we need lamb shanks for Friday night as we have friends coming round, and something for Sat for more friends, don't know what yet??? Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 16, 2018 Share Posted December 16, 2018 Just had a taste of the brisket after 24 hours and the mustard and pepper taste comes through lovely. There is hickory taste on the tip of my tongue to which is liquid smoke, so all the flavours are there. I thin less of the liquid smoke will take a little of the bitterness away. It definitely has the same zing as smoking but not the fullness It is tighter not a languish around your around your tongue and cheeks smoke flavour I will take pic when when I carve for dinner. Will use the flame gun to crisp it up Quote Link to comment Share on other sites More sharing options...
Justin Posted December 16, 2018 Share Posted December 16, 2018 The beef flavour is superb, lidl or not it is bang on 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted December 16, 2018 Share Posted December 16, 2018 I’m going out Wednesday to get the meat in. Might drop into Bookers too justin that sounds great I’ll give it a go Quote Link to comment Share on other sites More sharing options...
Justin Posted December 16, 2018 Share Posted December 16, 2018 (edited) Bag out after 24 hours at 65 degs c I poured out the juice to go on gravy. Then double wrapped in foil and left to rest for 2 hours. Unwrapped and flamed with torch. I would like it more pink so 60 degs next time The gravy is delicious. Edited December 17, 2018 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted December 16, 2018 Share Posted December 16, 2018 Yeah try 60 looks good Quote Link to comment Share on other sites More sharing options...
Crocket Posted December 21, 2019 Share Posted December 21, 2019 (edited) You need to sear it more. Edited March 23, 2020 by Wade Edited to remove inappropriate comment 1 Quote Link to comment Share on other sites More sharing options...
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