Easy 20 hour sous vide beef brisket with salted honey and gochujang New Recipes

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We hope you got insight from reading it, now let's go back to 20 hour sous vide beef brisket with salted honey and gochujang recipe. To make 20 hour sous vide beef brisket with salted honey and gochujang you need 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make 20 hour sous vide beef brisket with salted honey and gochujang:

1. Use 300-400 g of piece of brisket (must have a little fat).
2. You need of Good lot of salt.
3. Prepare 2 tablespoon of Olive oil.
4. Prepare of Good pinch of garlic salt.
5. Prepare of Pepper.
6. Take 4 tablespoon of honey.
7. Prepare Splash of soy sauce.
8. Provide 4 tablespoon of gochujang.

Instructions to make 20 hour sous vide beef brisket with salted honey and gochujang:

1. Trim the brisket to size and place in a plate and sprinkle well with salt and leave for an hour or so..
2. Wash off all the salt and pat dry. Then vac pac with the garlic salt, pepper and the olive oil. And put into sous vide pot and set to cook at 58 degrees for 20hours.
3. Before it is done, mix up the honey, in a bowl mix 2 good pinches of salt with the honey, in a separate bowl mix the soy and gochujang together.
4. When the steak is done, open the vac pack, dry the meat throughly and brown in a pan with a little oil, once brown sliced it and drizzle with the sauces and enjoy!!.

I have been very eager to cook a beef brisket with my sous vide setup. Above is a nice whole beef brisket in a vacuum cryo pack. The meat is seasoned on both sides with a very simple rub of garlic salt, pepper and paprika. Cooking the steak sous vide makes it extra tender and flavorful, too! Top with spicy bulgogi sauce and dinner is ready.

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