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The ingredients needed to make 20 hour sous vide beef brisket with salted honey and gochujang:
- Get 300-400 g piece of brisket (must have a little fat)
- You need Good lot of salt
- Use 2 tablespoon Olive oil
- Get Good pinch of garlic salt
- Prepare Pepper
- Provide 4 tablespoon honey
- Provide Splash soy sauce
- Prepare 4 tablespoon gochujang
Instructions to make 20 hour sous vide beef brisket with salted honey and gochujang:
- Trim the brisket to size and place in a plate and sprinkle well with salt and leave for an hour or so.
- 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
- 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
- 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!!
If using pink salt, let the beef rest for three to four hours in the refrigerator before proceeding. Add brisket to water bath and cover it with a lid, aluminum foil, or table tennis balls. Create mouthwateringly tender BBQ beef brisket every time with this recipe for sous-vide-que brisket. By starting with a low and slow sous vide water bath, otherwise tough brisket is rendered moist and tender before finishing it on the smoker or grill to add the deep Season the brisket with kosher salt. Song track: Aso - Seasons [Chillhop Essentials].
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