It’s fun, educational, and will get them started on a skill many of us wish we’d take up earlier in life. This week on the blog we’ve got a feature on our dude Max, a junior #anovafoodnerd from the UK is cooking up brisket that goes toe-to-toe with anyone, no matter the age.
Sous Vide “Smoked” Brisket What you need: One large piece of trimmed brisket Liquid Smoke 1tbsp Garlic Powder 1tbsp Onion Powder 1tbsp Paprika (hot or mild) 1tbsp Kosher Salt 1tsp Black Pepper Two springs of fresh thyme Four cloves of garlic Large Knob of butter Step by Step: Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC 2. Make your spice rub, combine the salt, pepper, paprika, garlic and onion powder. 3. Dry your brisket with a paper kitchen towel, then brush it with liquid smoke, making sure to cover it all so the spice rub sticks. 4. Place your coated brisket in a vacuum bag, with two cloves of garlic and one spring of thyme then seal. 5. Place in the water bath for 24 hrs. Finishing Steps: Once done, remove from the bag and pat dry with a paper towel. Cover with more salt and pepper. 2. Heat a heavy-based frying pan and add the butter remaining garlic cloves and thyme to flavour the butter. Sear your brisket on each side for one minute, not forgetting the end. 3. Slice and enjoy. Kids in the Kitchen!
Make cooking a family affair — find more recipes here, and be sure to tag your sous vide creations with #anovafoodnerd! From all of us at Anova, stay safe, and happy cooking!
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