Sous vide beef brisket with ancho chili sauce is a flavorful and tender dish that can be served to 8 people.
- 3 lb beef brisket
- 2 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 2 cups beef broth
- 1 cup ancho chili sauce
Preparation time: 15 minutes Cooking time: 48 hours Total time: 48 hours and 15 minutes
Instructions for Sous Vide Beef Brisket with Ancho Chili Sauce recipe:
- Preheat your sous vide water bath to 165°F.
- In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, and cayenne pepper.
- Season the beef brisket on all sides with the spice mixture.
- Place the beef brisket in a large resealable plastic bag and add the beef broth. Seal the bag using the water displacement method.
- Place the bag in the preheated water bath and cook for 48 hours.
- Remove the beef brisket from the bag and pat dry with paper towels.
- Heat a large skillet over high heat and sear the beef brisket on all sides until well browned.
- Slice the beef brisket against the grain and serve with the ancho chili sauce.
To make it beautiful, you can garnish the dish with fresh herbs such as cilantro or parsley, and serve it with a side of roasted vegetables or a salad.
Nutrition per serving (based on 8 servings):
- Calories: 710
- Fat: 46g
- Carbohydrates: 7g
- Protein: 62g
Please note that the nutrition information may vary depending on the specific ingredients and brands used.