Sous vide cooking has revolutionized the way we approach traditional dishes, offering an unprecedented level of control over the texture and doneness of meats. One standout dish in this culinary realm is Sous Vide Beef Brisket with Ancho Chili Sauce—a perfect combination of melt-in-your-mouth brisket and smoky, tangy sauce that leaves a lasting impression.
In this recipe, you’ll learn how to sous vide a beef brisket to perfection and pair it with a rich, smoky ancho chili sauce. Whether you’re an experienced sous vide enthusiast or trying it out for the first time, this step-by-step guide will make your brisket irresistible.
Why Sous Vide Brisket?
Brisket, a notoriously tough cut of meat, benefits immensely from the sous vide method. By cooking at a low and consistent temperature, you break down the connective tissue slowly, resulting in a tender, juicy piece of beef. Plus, you avoid the risk of overcooking, ensuring your brisket is succulent every time.
Ingredients for Sous Vide Beef Brisket
For the Brisket:
- 3-4 lbs beef brisket
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil (for searing)
For the Ancho Chili Sauce:
- 3 dried ancho chilies, seeds removed
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1/2 tsp cumin
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar
- Salt and pepper to taste
Step-by-Step Guide to Perfect Brisket
1. Season the Brisket
Begin by thoroughly seasoning your brisket with a blend of kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Make sure to coat the entire brisket evenly to lock in flavor.
2. Sous Vide the Brisket
Set your sous vide water bath to:
- 155°F (68°C) for tender, sliceable brisket, or
- 135°F (57°C) for a more traditional medium-rare texture.
Place the seasoned brisket in a vacuum-sealed bag or a resealable freezer bag, ensuring you’ve removed as much air as possible. Submerge the brisket in the water bath and cook for 24-36 hours. The longer the cook, the more tender the brisket will become as the connective tissue breaks down.
3. Prepare the Ancho Chili Sauce
While your brisket is cooking, start on the ancho chili sauce:
- Soak the dried ancho chilies in warm water for 15-20 minutes until they soften.
- In a medium saucepan, heat a little oil over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until fragrant.
- Drain the chilies and add them to the pan along with cumin, tomato paste, and beef broth. Stir and bring the mixture to a simmer.
- Let the sauce simmer for 10-15 minutes, then blend it until smooth using an immersion blender or regular blender. Stir in apple cider vinegar and brown sugar, adjusting seasoning with salt and pepper to taste.
4. Sear the Brisket
After your brisket has completed the sous vide process, remove it from the bag and pat dry with paper towels. Heat a cast-iron skillet or grill over high heat and add olive oil. Sear the brisket for 1-2 minutes per side to develop a beautiful golden-brown crust.
5. Serve
Slice the brisket against the grain and serve it with the ancho chili sauce drizzled on top or on the side as a dipping sauce. Pair with roasted vegetables or mashed potatoes for a complete meal and garnish with fresh cilantro for an extra pop of flavor.
Practical Tips for Success
- Cook Time and Texture: The sous vide method allows for flexible cooking times. For a brisket that can be sliced easily, aim for 24-36 hours at 155°F. If you prefer a medium-rare texture, drop the temperature to 135°F, but the cooking time remains the same.
- Ancho Chili Selection: Ancho chilies add a smoky depth to your sauce. You can adjust the heat level by adding a few chipotle peppers if you want a spicier kick.
- Perfect Searing: To achieve a perfect crust, make sure your skillet or grill is piping hot before searing the brisket. This ensures you get a nice sear without overcooking the interior.
FAQs
What is the best temperature to sous vide beef brisket?
For a tender, sliceable brisket, set your sous vide bath to 155°F. For a medium-rare texture, opt for 135°F.
Can I prepare the ancho chili sauce ahead of time?
Yes, the sauce can be made up to two days ahead. Store it in the fridge and reheat it gently before serving.
How do I know when the brisket is done?
Sous vide cooking offers a lot of flexibility with cook times. As long as you’ve cooked the brisket for 24 hours at the recommended temperature, it will be done.
Internal Linking Opportunities
You can enhance the user experience by linking to related recipes. Consider linking to these articles:
- Beef Brisket
- Brisket Sandwich
- Classic Apple Crisp Recipe for a complementary dessert.
These links help readers explore related dishes and keep them engaged on your site longer.
Call to Action
Now that you’ve mastered the art of Sous Vide Beef Brisket with Ancho Chili Sauce, it’s time to give it a try! We’d love to hear how it turns out for you. Feel free to share your cooking experience in the comments below, or tag us on social media with your finished brisket.
Looking for more delicious recipes? Check out our Brisket Tacos or explore other savory options in our Ground Beef Recipes.
Conclusion
Sous vide cooking provides unmatched control over texture and flavor, making this Sous Vide Beef Brisket with Ancho Chili Sauce a must-try for beef lovers. Whether you’re cooking for a family gathering or a special dinner, this recipe guarantees tender, juicy brisket every time.
By following this recipe, you’ll enjoy the perfect balance of rich beef and smoky ancho chili sauce—a combination that’s sure to impress.