Method

For the Smoked Brisket:
Combine all seasonings, spices, and liquid smoke in a mixing bowl. Pat beef dry, rub seasoning into the meat, then place in a large sous vide bag and seal. Cook brisket for 24 hours at 140°F (60°C). After cooking, remove brisket from water and allow the brisket to rest in the pouch for 20 minutes.

After resting, remove beef from pouch and broil on medium for 3–5 minutes for a seared finish. Allow to rest for another 10–15 minutes before serving.

For the Golden Beet Salad:
Place beets, shallots, butter, salt, and whole white peppercorns into a large sous vide bag, seal, and cook for 2 hours and 30 minutes at 185°F (85°C). Be sure to evenly distribute the beets in the bag to ensure even cooking.

Once cooked, allow to rest for 10 minutes before serving, or place in an ice bath and serve cold. Reduce balsamic vinegar for 5–7 minutes or until thickened, and reserve.

For the Cornbread Crumble:
Add grits, vegetable stock, salt, and ground white pepper to a large sous vide bag, seal, and and cook for 2½ hours at 185°F (85°C). After cooking, remove from the water bath and allow the grits to rest in the pouch for 10–15 minutes.

Place vegetable oil in a nonstick pan and add cornbread/grits from the pouch into the pan over medium to medium-high heat. Stir until small crumbles form, up to 15 minutes. Break large pieces up if necessary.

To serve:
Remove beets from the pouch and season with salt and pepper to taste. Slice brisket and place next to or on top of beets. Drizzle with balsamic vinaigrette reduction and sprinkle with cornbread crumble. Garnish with chopped dill or sour cream, if desired.

For more recipes like this, visit Sous Vide Magazine.

Recipe provided by our partners at Cuisine Solutions.