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YIELD 4-8 SERVINGS
COOKING TIME 18 HOURS, OR UP TO 60 HOURS
COOKING TEMPERATURE 150˚F (65.6˚C)
INGREDIENTS
At least 18 to 36 hours before serving
Prepare a smoker over the lowest heat it works at. Preheat a
water bath to 150°F (65.6°C). Mix together the spices in a bowl.
Lightly salt and pepper the brisket then coat with the spices.
Place the brisket in the smoker and smoke for 30 to 60
minutes, ensuring the temperature of the meat stays below the
temperature you will be sous viding it at. Once the smoking is
done place the brisket in a sous vide bag and seal. Cook the
brisket for 18 to 36 hours, until it is tender.
At least 15 minutes before
serving, combine the cranberries, orange juice, and water in a
pot and bring to a boil. Let simmer until the cranberries have
popped and released their juices. Blend in the remaining
ingredients with an immersion blender until thoroughly mixed
and the sauce is smooth. Let simmer for 5 to 10 minutes for the
flavors to meld then remove from the heat. The cranberry BBQ
sauce will keep in an airtight container placed in the refrigera-
tor for at least a week.
Remove the cooked meat from the sous vide bag
and pat dry. Lightly salt the outside then quickly sear it until
the meat is just browned. Cut the brisket across the grain into
thin slices. Place some arugula on a plate and top with several
brisket slices. Drizzle the cranberry BBQ sauce over the top
then sprinkle with the salt and parsley. Add the coleslaw then
serve.
Sous Vide 15
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.
2-3 POUNDS BEEF BRISKET
1 TEASPOON ANCHO CHILE POWDER
1 TEASPOON SMOKED PAPRIKA
1 TEASPOON DRIED THYME LEAVES
1/2 TEASPOON MUSTARD POWDER
1/2 TEASPOON GROUND CORIANDER
170G FRESH CRANBERRIES
180G ORANGE JUICE, 3/4 CUP
230G WATER, 1 CUP
100G KETCHUP
75G BROWN SUGAR
20G BALSAMIC VINEGAR
28G GARLIC, 5-6 CLOVES CHOPPED
5G ANCHO CHILE POWDER
1-2 CHIPOTLES IN ADOBO SAUCE
0.9G XANTHAN GUM, 0.2%
FRESH PARSLEY, CHOPPED
ARUGULA OR OTHER BITTER GREENS
COLESLAW
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