Main ingredients 🥩
BeefMolassesSoy SauceLiquid SmokePaprika PowderGarlic PowderOnion PowderBlack Pepper
Seungwoo Dad's Texas Brisket
A tender and heartfelt homemade Texas-style brisket dish, slowly cooked for 48 hours using the sous vide method and then seasoned and baked in the oven.
🙋 Recommended for
- ⭐ Those who want to recreate authentic, tender Texas-style barbecue at home.
- ⭐ Cooking enthusiasts who want to maximize the juiciness and tenderness of meat using sous vide equipment.
- ⭐ Those preparing a special main dish for guests on a special occasion, investing time and effort.
Ingredients needed 🛒6 servings
- Beef Brisket (Chado-yangji) approx. 6kg
- Water (for brining)
- Salt (appropriate amount for brining)
- Sugar (appropriate amount for brining)
- Molasses
- Soy Sauce
- Liquid Smoke (purified product using natural wood)
- Rub ingredients (spice blend including paprika powder, garlic powder, onion powder, coarse black pepper, etc.)
Recipe 🍳
- Trim the excess fat layer of the brisket to your preference and remove the transparent fascia on the opposite side for a neat finish.
- Dissolve salt and sugar in water to create a brining solution.
- Using a meat injector, inject the solution deep into the meat. Then, press down to prevent the meat from floating in the remaining solution and refrigerate for 24 hours.
- After brining, remove the meat, pat it dry, and evenly coat the surface with a mixture of molasses, soy sauce, and liquid smoke.
- Place the meat in a vacuum-seal bag and remove all internal air for a complete vacuum seal.
- Place the vacuum-sealed bag in a water bath set to the desired temperature using a sous vide machine and cook for 48 hours.
- Once sous vide is complete, remove the meat from the bag and brush it once more with the molasses-soy sauce mixture, which will act as an adhesive for the rub.
- Generously and evenly coat the entire surface of the meat with the pre-mixed dry rub (love) powder.
- Place the meat in an oven preheated to 120°C (250°F) and bake at low temperature for 2 hours to develop a dark, crispy bark.
- Remove the brisket from the oven and slice thinly to about 8mm thickness, or shred it along the grain to serve.
- Trim brisket fat, inject with salt-sugar solution, and brine in the refrigerator for 24 hours.
- Coat with molasses mixture, vacuum seal, and cook gently in a sous vide machine for 48 hours.
- Remove meat, generously coat with rub (seasoning powder), and bake in a 120°C oven for 2 hours to finish.
Cooking tips 💡
- Injecting the brining solution directly into the meat using a syringe can shorten the brining time from the usual 4-5 days to 24 hours.
- When vacuum sealing, ensure all air is removed. Any remaining air can cause parts of the meat to not be submerged in the water during sous vide, leading to uneven cooking times.
- The dark color that develops on the surface in the oven is not burnt; it's the result of Maillard and polymerization reactions where proteins, sugars, and spices combine at a low temperature (120°C).
- When choosing liquid smoke, opt for natural versions made from purified 'charcoal' rather than sawdust to avoid tar components, ensuring it's healthier.
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