Recipe 24 Hours Sousvide Beef Brisket Steak with Spicy Romesco Sauce with Grilled Chili Pepper and Pine Nuts (2024)

Recipe Beef Brisket Sousvide 24 Hours with Romesco Sauce. This post is one of my project to search the cheapest and tastiest cut of beef steak possibly from a cheap beef cut with a slow and low temperature cooking method using rice cooker waterbath or sort of French sousvide method. Most of my steaks recipes post on DENTIST CHEF using premium beef cut, sure it will be tasty, tender and delicious if it’s cooked right way, but what about the tough cut of beef with lower grade cut like “select’ or “choice”, is it possible to turn it as tender and tasty as the “prime” beef, well let’s see about it. My previous Sousvide Beef Sirloin Steak with Bone Marrow Crusted Recipe using black angus beef and it’s definitely turn out good, but today i choose the inexpensive beef brisket from Australian cattle beef with “choice” grade label and we’ll see how it turn.

This is the beef brisket which i used for this rice cooker sousvide cooking method, it’s labelled as “choice” grade with a minimum marble fat.Beef brisket got a long muscles fibers with minimal, unevenly distributed ammount of fat and lots of connective tissues with a thick fat cap. The Australian beef brisket in this recipe is weighed about 2 pounds with 2 inches thickness. Beef brisket is the cut from the lower part of the caattle breast or chest, eversince this is Australian beef, so the whole brisket is including the plate or middle beef belly, unfortunately, i’m not sure which cattle part of this beef brisket comes from.

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131°F) to 60°C (140°F) for meats and higher for vegetables. Sous vide also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

Beef brisket is really tough cut, mostly used in slowcooking method to tenderize and transform the sinew, collagens, and connective tissues into melting tender gellatines. Brisket muscles used for support the weight of the cattle once it walk around, that’s why it’s contain so many connectives tissues. So why sousvide beef brisket? that’s a good question; simply because i want to had a tender and moist piece of meat with a texture of medium done steak but i’m not paying much dollar for purchasing premium grade beef steak.

The glorious about sousvide beef brisket is the meat is definitely tender and succulent, the gentle and constant low temperature heat is just enought for breaking down the meat without further boiling the moisture within it if you using traditional agressive heat cooking. The beef brisket is vaccum sealed and that enviroment provide no moisture escaped from the meat to the waterbath and vice versa; so the beefy flavour of the brisket is retained during the cooking. The texture of perfectly cooked fine prime cut steak reached when the inexpensive “choice” grade beef brisket once it cooked for long period.

Well, all i can said to you if the tenderness of my 24 hours rice cooker waterbath beef brisket is similiar with prime steak, even it’s not as good as well marbled wagyu beef for sure, but i’m quite amazed how good the brisket texture. I tempted to prolonged the period of sousvide the beef brisket to 36 and 72 hours to research if it’s possible making the beef brisket even more tender, unfortunately i found the meat texture is turn into slighly mushy (losing the chewy meaty texture) eventhou the meat isn’t overcooked, so you can’t all the way tricked the premium grade beef steak just by prolonged sousvide cooking because it’s got the peak of it’s period and texture chart on sousvide cooking. Why wouldn’t people raised expensive premium cattle in the first place if a cheap tought meat cut can beat the texture by sousvide method then ? ??

I mention before that this is sort of sousvide cooking using rice cooker as a heater to my waterbath, so no fancy equipments sousvide waterbath circulator and vaccum sealed pack machines involved. Instead, this sort of sousvide method using amateur kitchen tools, eversince i take care all the basic principles of sousvide on this recipe, the result is quite satisfying. The Australian beef brisket seasoned well with smoked paprika rubs and sealed with ziplock bag to ensure no moisture loss out of it. The waterbath only act to transfer heat evenly and slowly to the beef, lot’s of energy involved, but trust me, it’s worthed.

Since this is sort of-sousvide, the beef sirloin is vaccum packed with ziplock manually without any vaccum machine by simply submerged the ziplock package under water partially to pushed away the air. The ziplock package silicone seal then zipped once the air removed from the bad. This ziplock bag submerging method is quite efficient to pushed the air from the bag. Choose the heatproof and foodgrade ziplog with a good sealing quality, cheap ziplock bag may burst out while cooking and ruined your entire brisket batch.

My sort of sous vide using my old rice cooker, It was sitting on my garage and thanks God i didn’t yet throwing it away. I don’t used it anymore because the teflon layer on the metal pot the is already peeled away by time, but it’s pretty much optimum for constantly heating my sousvide waterbath. As you can see from the photograph, my waterbath temperature was 56.6°C , but it’s actually fluctuated from 56 to 58°C if i didn’t put the lid on and lighly cover 2/3 of the metal pot mouth with alumunium foil, just perfect temperature for sousvide beef brisket for medium done. This is learning by doing things, if you had a thermometer, you can adjust the temperature of the rice cooker waterbath. You should watch the maximum temperature of your waterbath if you put the lid cover for about 20 minutes and note the temperature a.s.a.p before the temperature drop down slowly when you open the lid, then leave the rice cooker alone without it’s lid cover for another 20 to 30 minutes until it reached the constant temperature, note the temperature and it pretty much the range of your sousvide waterbath temperature. Mine was 51°C (without the lid) and 62°C (with the lid on). You can adjust the temperature to your preference in by covering the metal pot mouth with alumunium foil partially; the more you cover the pot, the temperature will be nearer to the maximum temperature. Glad that i remember about solution colligative properties back in highschool !!!

I let the beef brisket sit in the rice cooker waterbath for about 24 hours, don’t get hesitate to leave it longer in the waterbath because it’s not a single chance your beef will overcooked, but definitely no further than 30 hours or it turn into mushy. The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the sous vide steak evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, putting some weight may help.

This is what my beef brisket steak sousvide in 57°C for about 24 hours look a like, it’s definitely not fancy looking at all, but wait until you see what’s happen on the inside. The sous vide beef sirloin fat is tender and the meat part looks pale and greyish, totally unpleasant for my eyes. The texture of the beef is still medium done bouchy with a little pinkish juice color in the middle. Note the very little ammount of juice running out of the steak, i guess it’s a good sign that not much moisture driven out during the low heat and slow cooking. I set aside the juice from the plastic bag and served it later with the beef brisket steak.

The sousvide beef brisket steak then seared in a sizzling and smoking hot pan until browned for about 2 and half minutes each side until the surface had a nice brown color. A little ammount of avocado oil or other high smoke point oil added into the pan heated until smoking hot and then the fat cap of the brisket rendered first before searing the meat side. Now the seared sousvide beef brisket steak looks delicious, and i also observed that very little ammount of juice running out of it once i resting it after pan fried.

Look out the sagital cut of sousvide beef brisket steak, it’s evenly cooked from edge to edge of the flesh, to exactly the doneness you want. The sous vide had perfectly throughout doneness, the meat has begun to turn pink and significantly firmer. Moisture loss is still minimal and the intramuscular connective tissues has began to render into translucent gelatine, making it taste juicier and more tender, but it also delivers savoury beefy flavor compounds to the tongue. Damn!!! this is the most tender and juicy beef brisket i had; the texture and the doness is just like a fine steak. I even served the sousvide beef brisket for my big sister in the next day, i carved it into a 3/4 inch steak and seared both sides and my older sister though it was a premium grade beef steak.

This is Homemade Salsa Romesco Sauce, i paired the tender and succulent beef brisket with it. Romesco sauce or salsa romensco is Spanish (Tarragona & Catalonia,Northeastern Spain) red pepper and nuts pesto-based sauce. Originally, romesco sauce made of toasted or roasted nuts (pine nuts, almonds, cashew or hazelnuts), garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper). Other common ingredients include roasted tomatoes, red wine vinegar and onions.

My homemade salsa romesco sauce made of toasted pine nuts, grilled chillies, grilled garlic and grilled tomatoes.Instead using sweet red bell pepper, i’m using red chili pepper for this recipe simply because i like my salsa romesco sauce hot and spicy. The charred and grilled chillies can be deseeded and washed with cold water to reduce the spiciness. I prefer to grilled the chilies, garlic and tomato over stove flames to infused the smokey aromas on my romesco pesto sauce. Instead wine vinegar, i’m using a splash of aged balsamic vinegar to my romesco sauce to give a nice tangy and tar aftertaste.

Right after i grilled the chili and tomato until blistered, charred and slighly blackened, i throw it into icy water to make it’s skin easily to peeled off. I also grilled the garlic for this recipe, bu if you had a patience, sure you can make Homemade Roasted Galic for making the salsa romesco sauce and its taste better i think. I like my pine nuts and red chili pepper pesto romesco sauce eaten right away after made, but some people like to sauteed it a little bit until bubbly but not dry out and i leave it to your own preference.

Now the realy fun part; the verdict for my unnecessary restaurant style plated beef brisket sousvide with spicy romesco sauce!!!

The beef brisket is tender, moist and and had a meaty and chewy steak-like texture, i even can’t believe if this fine texture beef is made of cheap beef cut. The long meat fiber of beef brisket is easily sliced off once i carved it into half inch beef. The sliced 24 hours sousvide beef brisket is very succulent and bouchy, not mushy at all, then i directly thinking myself that i’m gonna make sousvide beef shank for my next project.

If you had a gathering party with lots of guesses, sure i will reccommend this sousvide beef brisket recipe. Whole beef brisket usually weighted about 5 to 6 kg and it’s only cost you about 10 USD per kilo. One killogram beef brisket can served about 5 t0 6 people, definitely a great deal isn’t it???. Devide the beef brisket into 1 to 1.5 kg for each bag, seasoned and sousvide it for 24 hours and seared or barbequed it just before serving. One metal pot of rice cooker waterbath can hold 4 bags of 1 kg beef brisket and sure you need to flip the bags over to make the heat distributed evenly in the waterbath. Eversince it need at least 24 hours to slowly cooked the beef brisket, it means you need to prepare the beef at leat 2 day2 priorly; one day for thawing and marinating and the next day for sousvide.

Sous Vide Beef Brisket Recipe :

• 2 Pounds (1 kg) beef brisket
  
• Salt and pepper to taste
• 1 sprig of rosemarry and thyme
• 1.5 tbsp smoked papprika powder
• 2 tbsp butter
• Ziplock plastic bag

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

• Season the beef brisket generously with salt, pepper and smoked paprika powder, set aside
• Put the steak in the ziplock bag, then add the butter into it
• Submerged the ziplock bag in the water partially to pushed the air out ouf it
• Secure the ziplock seal once the air removed from the bag
• Place ziplock packed seasoned beef brisket in the preheated waterbath in 56-58°C for medium done steak (i’m using my rice cooker without the lid cover and i cover 2/3 of the pot mouth with alumunium foil)
• Let it sit in the waterbath for 24 hours, flip it every 20 minutes and put some weight to let the bag completely submerged.
• Take away the sousvide beef brisket bag from the rice cooker waterbath, set aside until it reach room temperature
• Pop the steak out of the ziplock bag, set aside the liquid, keep it warm (you served it later as a sauce)
• Heat up 1 tablespoon avocado oil in a skillet, sear the sousvide beef brisket until perfectly browned for about 1 minute each side, set aside

Ingredients

Servings: 1 1/2 cups

• 100 grams big red chili pepper, grilled until blistered and charred over stove flames, deseeded
• 1 bulbs garlic clove,grilled until blistered and charred over stove flames
• 1/2 cup pine nuts, toasted
• 1 large tomato, grilled blistered and until charred over stove flames
• 2 tablespoons chopped flat-leaf parsley
• a splash of aged balsamic vinegar
• 1/4 teaspoon smoked paprika
• 1/2 cup extra-virgin olive oil
• salt and pepper to taste

Preparation