Thread: Sous vide
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Old 09-03-2018, 08:26 AM   #736
stearns
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Default Re: Sous vide

Made brisket sammiches for a concert on Saturday, gave it a rub of salt pepper and a few other spices, threw it with a hand full of Adam's smoked onions and cooked for 36 hours at 155*, finished 5 minutes a side under the broiler. Best brisket I've made, nobody believed me it was homemade, sturdy enough to cut into clean slices but tender enough to fall apart when you try to bite it

My "concert sammich" is brisket, tellagio, caramelized onion, cabernet gastrique and arugula. We used to always stop at this place on our way to red rocks and pick these up, but at $15 a piece we realized we could just make them ourselves. Done it a few times but this was the first making the brisket in the SV for it, definitely making again the exact same way
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