Easiest Way to Make 20 hour sous vide beef brisket with salted honey and gochujang in 28 Minutes for Beginners

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, 20 hour sous vide beef brisket with salted honey and gochujang. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

20 hour sous vide beef brisket with salted honey and gochujang is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. 20 hour sous vide beef brisket with salted honey and gochujang is something that I’ve loved my entire life.

Went with Gaurav from Hachiko District to a place called Midtown BBQ in Yokohama Japan. Beef brisket is a tough cut from the breast section, making it a perfect candidate for a low, slow cook, sous vide style. How long and what temperature Back when we made this Sous Vide Beef Brisket, it was too cold and snowy to fire up the outdoor grill/smoker, so we pulled out our trusty Smoking Gun.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 20 hour sous vide beef brisket with salted honey and gochujang using 8 ingredients and 4 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make 20 hour sous vide beef brisket with salted honey and gochujang:

1. Get 300-400 g piece of brisket (must have a little fat)
2. Prepare Good lot of salt
3. Take 2 tablespoon Olive oil
4. Prepare Good pinch of garlic salt
5. Take Pepper
6. Prepare 4 tablespoon honey
7. Make ready Splash soy sauce
8. Make ready 4 tablespoon gochujang

It's easy to do with relatively inexpensive equipment. Recommended Sous Vide Barbecue Brisket Temperatures. If using pink salt, let the beef rest for three to four hours in the refrigerator before proceeding. Add brisket to water bath and cover it with a lid, aluminum foil, or table tennis balls.

Instructions

Steps to make 20 hour sous vide beef brisket with salted honey and gochujang:

1. Trim the brisket to size and place in a plate and sprinkle well with salt and leave for an hour or so.
2. Wash off all the salt and pat dry. Then vac pac with the garlic salt, pepper and the olive oil. And put into sous vide pot and set to cook at 58 degrees for 20hours
3. Before it is done, mix up the honey, in a bowl mix 2 good pinches of salt with the honey, in a separate bowl mix the soy and gochujang together
4. When the steak is done, open the vac pack, dry the meat throughly and brown in a pan with a little oil, once brown sliced it and drizzle with the sauces and enjoy!!

I have been very eager to cook a beef brisket with my sous vide setup. Above is a nice whole beef brisket in a vacuum cryo pack. The meat is seasoned on both sides with a very simple rub of garlic salt, pepper and paprika. Cooking the steak sous vide makes it extra tender and flavorful, too! Top with spicy bulgogi sauce and dinner is ready.

So that’s going to wrap it up for this exceptional food 20 hour sous vide beef brisket with salted honey and gochujang recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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