I’ve had really spotty results sous viding grass fed beef so I’m always nervous about the outcome. Grass fed beef ain’t cheap so it kills me to have to “experiment” to find the perfect time and temperature. After an exhaustive search of the Internet, I think I hit on the correct time and cooking temperature for grass fed beef brisket. Chef-extraordinaire Thomas Keller recommends 147 F for 48 hours, so that’s how I made my brisket. And you know what? The results were pretty great.
Here’s how I did it:
I filled and heated my SousVide Supreme to 147 F. Next, I seasoned a 2.5-pound beef brisket with salt, pepper, and Fajita and Taco seasoning and vacuum-sealed it.
I dunked the packet in my water oven for 48 hours.
When it was done cooking, I removed the brisket and placed it in an ice bath for an hour.
I was going to reheat the brisket in a few days so I stored the packet in my fridge after the meat was uniformly chilled.
I reheated the brisket today by plopping it in my SousVide Supreme set at 140 F for about 30 minutes. Then, I heated 2 tablespoons of lard in a large cast iron skillet and seared all sides (about 2 minutes each side)…
…before slicing it up.
The meat was tender and delicious. Yes, I’d prefer that the big blob of fat on the corner was more rendered but that’s my only complaint. When I make this again, I’m definitely sticking with 147 F for 48 hours. Why mess with a good thing?
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
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Robert Ray says
147 degrees for 72 hours, not two days, but three. You can take all the fat off because no matter how long you cook it, fat will not render at that temp. By two days cooking, your’e beginning with the breakdown of the collagen fibers, and the next 24 hours is crucial cooking time. So I take my seasonings or rub, and put it in a pot, mix with some beef stock or juices, and a bottle of sweet chili. I slice regular onion thin, layering it on top of my brisket. I seal and put it in my sous vide pot. Three days later, it is sweet, sour, delish and so tender. Remember, no fat on outside because it will not render.
Karin Knutsen says
What size brisket? What seasonings/rub do you use? Thanks!
Michelle Tam says
2.5 pound brisket. I seasoned with salt, pepper, and a taco seasoning.