Pork brisket sous-vide

Category: Meat dishes
Pork brisket sous-vide

Ingredients

* Pork brisket 1 kg.
Curing mixture:
* Nitrite salt 18-20 g per 1 kg. meat
* Ground nutmeg 0.5 tsp
* Ground white pepper 0.5 tsp
* Smoked paprika 0.5 tsp

Cooking method

  • Pork brisket sous-vide
    Prepare the curing mixture by mixing.
  • Wash the brisket. Dry thoroughly with paper towels to remove excess moisture.
  • Rub the pieces with a dry mixture. Place in special bags. Evacuate.
  • Put in the refrigerator and soak the brisket in the salt for at least 3 days, so that the pieces have time to be salted and assimilate the aromas of spices.
  • Well ... the cooking time has come and we are putting the bag of brisket in the multicooker bowl. Fill with warm water so that the package is completely immersed.
  • We set the "Multi-cook" mode. We set the temperature to 63 * C (my MV is lying, so I put 65 * C). Cooking time depends only on the thickness of the package.
  • If the thickness is, for example, 6 cm, then the cooking time should be 250 minutes.
  • Well, I have a package 5 cm thick. I will cook for 200 minutes + 30 minutes is added to heat up to operating temperature. Total 230 minutes, that's 3 hours 50 minutes.
  • After the end of cooking, you need to do this - remove the bag from the CF, cool it with shock and put it in the refrigerator for 12-24 hours.
  • To say that it is delicious is to say nothing. I am very, very pleased with both the taste and the method of preparation.

Note

Sous-vide cooking time table


Pork brisket sous-vide



Delicious, tender slicing turned out. even the skin became the softest.
I usually cook brisket according to this recipe,
Pork brisket sous-videBrisket in a multicooker Brand 37502
(ANGELINA BLACKmore)

but now I came to the conclusion that I like the sous-prominent woman more.

Lord 68
Natasha is a gorgeous brisket!
ANGELINA BLACKmore
Quote: Lord 68

Natasha is a gorgeous brisket!
Thank you, Sash !!!
With such trepidation we put a piece of excitement in our mouths ... And gasped, what a charm it turned out. Definitely now there will be only a sous-prominent brisket. Well this is a delicacy.
lettohka ttt
ANGELINA BLACKmore, Awesome brisket! Thank you!
ANGELINA BLACKmore
Quote: lettohka ttt
Awesome brisket!
Natalia, Thank you.
Tatyana1103
Natashawhat a brisket my peasants like cats lick on it
ANGELINA BLACKmore
Quote: Tatyana1103
my peasants lick their lips like cats
Tanya, don’t expect the muShins to lick their lips. It is necessary to eat. Cook, pamper))
Really delicious.
Quote: Tatyana1103
what brisket
Thank you !!!
Tatyana1103
Natasha, and we have an old Panasonic and there is no program "Multipovar" mode, which program can be replaced
ANGELINA BLACKmore
Quote: Tatyana1103

Natasha, and we have an old Panasonic and there are no programs for the "Multipovar" mode, which program can be replaced
Tan, for sure there is a program "Heating". She seems to be holding 70 * C.
Then the time must be reduced.
Wiki
I just wool the Internet about heating in Panasonic. They write that plus or minus 65 degrees. It turns out that the very thing.
ANGELINA BLACKmore
Quote: Wiki
It turns out that the very thing.
Of course, the very thing !!!
Tatyana1103
Natasha, well, we figured it out, thank you, my husband on the weekend is already going to the market for brisket, I hope the business will not end with the market alone
Rituslya
Natul, you can go crazy from beauty, deliciousness!
I sit and admire, and also lick my lips many, many times!
You have to get me your vacuum cleaner and no longer just lick your lips, but go and do it.
Natul, thank you very much! Masterpiece!
Maryshka
Quote: Tatyana1103

Natashawhat a brisket my peasants like cats lick on it
Same:)
Sofita
ANGELINA BLACKmore, it turned out nicely, I have a question: before the New Year I bought a submersible device Su-vid Gemlux, so I think to rehearse on your recipe, you also need to set 63 degrees and 3.5 hours on it, or do you need to set a different temperature on the device? I have never used it, experience is -0. I liked the recipe, if not in a slow cooker, but with a device - then probably you need to cut a piece in half and vacuum it in two bags? Or just kg?
fedorovna1
ANGELINA BLACKmore, Natasha, You can't keep up with you, only aimed at the chicken, and then there's such beauty! I love the brisket, I will definitely do it.
Ilmirushka
Natasha, it's good that for me only in the photo ... you can't leave the plate!
Tatiana Artemievna
Quote: Sofita

ANGELINA BLACKmore, it turned out nicely, I have a question: before the New Year I bought a submersible device Su-vid Gemlux, so I think to rehearse on your recipe, you also need to set 63 degrees and 3.5 hours on it, or do you need to set a different temperature on the device? I have never used it, experience is -0. I liked the recipe, if not in a slow cooker, but with a device - then probably you need to cut a piece in half and vacuum it in two bags? Or just kg?
Good morning! I have an immersion thermostat, I constantly cook brisket, ham, neck. It always turns out delicious. You can make pieces of different sizes, it all depends on the desire, t is set on the thickness of the piece. Natasha has it written correctly, I also cook according to this table, just do not add 30 minutes for heating, since the device starts the cooking process when the water heats up to the set t. You will succeed, good luck!
Lord 68
Yes. There is such a thing. Suvid starts counting down when the set temperature is reached. It is very convenient and you do not need to raise the temperature yourself and monitor it.
zvezda
Natasha, AAAAAAA: girl_cray: what a beauty !!!! What are you ... no words !! What a huge, well, sooooo huge thank you! MooliveHe kisses thanks to her!
You can't even imagine how I should have seen it! Today I will do it !! I went to look for your chicken (did I miss that ??)
ANGELINA BLACKmore
Quote: Rituslya
you can go crazy from beauty, deliciousness!
I sit and admire, and also lick my lips many, many times!
I need to get my vacuum cleaner and not just lick my lips, but go and do it.
Natul, thank you very much! Masterpiece!
Ritul, thank you for such kind words.
And the vacuumator must be taken out. Firstly, there is nothing for him to gather dust, and secondly, he needs to pamper himself with such a tasty cut.

Quote: Tatyana1103
husband on the weekend is already for brisket to the market
Tanyush, Well, you are great, promptly. Then write what and how, especially about the taste.

Maryshka, cook, try. If you love pork, then I'm sure you will.
Quote: Sofita
It turned out pretty, I have a question: before the New Year I bought a submersible device Su-vid Gemlux, so I think to rehearse on your recipe, you also need to set 63 degrees and 3.5 hours on it, or do you need to set a different temperature on the device? I have never used it, experience is -0. You liked the recipe, if not in a multicooker, but with a device - then you probably need to cut a piece in half and vacuum it in two bags? Or just kg?
Sofita, Thank you!!!
About the temperature - no matter where and how to maintain it, it should be like this. If the dishes allow you to place a piece of brisket, then you don't need to cut it. It is important to calculate the cooking time there, relative to the thickness of the layer (the table is given). My brisket was initially cut into long such bars and put the whole thing in one bag. When cooked, they still became a monolith, although they came off from each other clearly along the cuts.
Prepare with Gemlux and tell us how it happened. I think other readers will also be interested in how the brisket is prepared with submerged sous-vide.

Quote: Fedorovna1
You can't keep up with you, only aimed at the chicken, and then there's such beauty!
Tanya, Thank you so much!!! Yes, of course, cook (and make chicken and brisket - everything is worthy of attention and time) I cooked for a feast, everyone is happy)))
Quote: Ilmirushka
it's good that for me only in the photo ... you can't move away from the plate!
Ilmirka, laugh))))
Quote: Lord 68
just do not add 30 minutes for heating, since the device starts the cooking process when the water heats up to the set t.
Quote: Lord 68
Suvid starts counting the time when the set temperature is reached.
Well, this is probably the only cost of cooking in a multicooker, but these are such trifles)))
Quote: zvezda
Natasha, AAAAAAA
Ol, don't cry)) Go and get ready. And do not forget to tell later how the dish was made))
Thank you for such a violent reaction.





We do not have time to master the whole breast. Packed in vacuum and in the freezer. On February 23rd I will cut it to my Arkharovtsy)))




Had a little snack))
Pork brisket sous-vide
But it was fun.
zvezda
Quote: ANGELINA BLACKmore
Have a little snack

I made the blanks
Pork brisket sous-vide
Ilmirushka
Quote: ANGELINA BLACKmore
Had a little snack))
Pork brisket sous-vide
oooh! I would also have a Bite to eat !!!: girl_thin1:
ANGELINA BLACKmore
Quote: zvezda
I made the blanks
Olka ... I'm already tired of waiting, let's hurry))





Quote: Ilmirushka
oooh! I would also have a Bite to eat !!!
It's a pity you live far away, otherwise you would have gathered for a snack
Wiki
I also bought and coated it. Pickled.
I didn't bother with the marinator, the brisket smeared with salt and spices in a baking bag and so will lie quietly for a day or two on the cold veranda, I will not keep it any longer. Tomorrow I will cook.
PS When I bought brisket at the market, my husband was extremely surprised. The fact is that I don't eat and don't make any bacon at all.
He buys himself from time to time.
ANGELINA BLACKmore
Quote: Wiki
The fact is that I do not eat or make any bacon at all.
Probably now you will do and eat. Well, really, delicious. I myself am not a special lover-connoisseur of lard, but here it is right on the way))))





Wiki, well, you stay in touch, tell me how the brisket turned out. Huh?
zvezda
Quote: ANGELINA BLACKmore
hurry up)
Since then change the recipe faster ... otherwise you have to lie there for 3 days ... to rest!




Wiki, I’m saying ... you’re ours, otherwise I love you .... I don’t like it, ah .. our
ANGELINA BLACKmore
Quote: zvezda
ours and point!
The diagnosis is booming after tasting ... You never know ... There are all sorts of cases ...
zvezda
Quote: ANGELINA BLACKmore
after tasting
Natasha, you're scaring me?! Whom are you going to taste Wiki?? I wrote this about her, not about .. I don't even know what to think
ANGELINA BLACKmore
Quote: zvezda
I say ... our you
I realized that you are talking about the Wiki. And I meant her taste - maybe she won't like the brisket ...
Wiki
Quote: zvezda
Wiki, I’m saying ... you’re ours, otherwise I love you .... I don’t like it, ah .. ours, period!
And what have I ever argued with this? I always boil for any
Quote: ANGELINA BLACKmore
And I meant her taste - maybe she won't like the brisket ...
Nobody will ever know about this. Grave
***
The husband ate what. Today the jellied meat was too salty. He ate and praised. I am silent like a fish. Tomorrow I'll get up early, heat it up, add unsalted broth and refill, as it was
ANGELINA BLACKmore
Quote: Wiki
Today the jellied meat was too salty. He ate and praised. I am silent like a fish. Tomorrow I'll get up early, heat it up, add unsalted broth and refill, as it was
What a cunning)))

Quote: Wiki
Quote: ANGELina BLACKmore from Today at 06:10 PM
And I meant her taste - maybe she won't like the brisket ...
Quote: Wiki
Nobody will ever know about this. Grave
Well, at least you dare to try?
zvezda
Quote: ANGELINA BLACKmore
try then you dare
Are you kidding? I'm afraid my husband will not have such goodies! Although look how a good girl! Over-salted ... so silently, I and I will overflow and if that, yes you thought
ANGELINA BLACKmore
Quote: zvezda
I'm afraid my husband will not have such goodies!
Ol, what do you think Wiki's husband does not shine?
zvezda
Quote: ANGELINA BLACKmore
Wiki's husband does not shine?
NOT .... it seems to me that it is not oversalted, she eats herself ...: oops: but I would not give such deliciousness to anyone ... I immediately make my friend with mine, but separately so that she does not encroach on mine
ANGELINA BLACKmore
Quote: zvezda
but separately, so as not to encroach on mine

You are kind))))
zvezda
Natasha, and then! Wait, now another good fish will come, I will have to hide, otherwise it has already divided my mixers and lychees on the scales, somehow tricky
ANGELINA BLACKmore
Quote: zvezda
Wait, now another good fish will come, I will have to hide, otherwise it has already divided my mixers and lychees on the scales in a tricky way
How complicated you are ...
Wiki
I have already done and tried. Happened! And it turned out delicious! Even before the brisket hasn't been in the refrigerator for the proper time. I understand that tomorrow, completely cooled and ripe, it will be even tastier.
I cut it off without waiting, because I wanted to see if it had cooked with me. No! Pink, beautiful. So you can safely do it on the Heating in a Panasonic multicooker. And you can do without a vacuum cleaner. Even in an incomplete state, one feels that it is salted normally. So two days is enough and during this time the meat will not deteriorate in the cold.
Cooked for exactly 3 hours, my brisket was 4-4.5 centimeters. Hot water flooded. Since it floated up constantly, I covered it with a plate. I took black pepper and paprika from spices.I have no smoked one.
I will do it - that's for sure. This is my little brisket, half a kilo. We need to do two or three of these at once.

ANGELINA BLACKmore, thanks for the recipe!

Jellied meat yesterday in the night dumped into a saucepan, added almost the same amount of unsalted broth (that's the same!) And, to be sure, gelatin, warmed it up and poured it over again. Today MuH says: yesterday it seemed salty, but today it’s just a miracle, not jellied meat.This is how husbands think that we are impeccable housewives, and if the dish seemed salty, then the moon is in the wrong phase or hormones ... but not enough do they see anything
The hardest part is NOT to laugh at this time


zvezda
Quote: Wiki
DO NOT laugh at this time
How did you stay? I could not
Quote: Wiki
We need to do two or three of these at once.
And I am sweet !! I will do all four at once tomorrow!
Wiki
Right! I was driving a cartoon for 3 hours because of one brisket. Although heated, but still.
zvezda
Quote: Wiki
half a kilo 3 hours drove a cartoon
Eh, there is no cat on you Matroskina, he would teach you how to save money .. I can and I will, of course
ANGELINA BLACKmore
Wiki, oh, how glad I am that you liked the brisket. And cold, stabilized, it is generally just a miracle. And then tell me about the cold one. I myself was worried about the skin, I thought it would be incredible that I would have to cut it off later, but no, everything is fine.
Quote: Wiki
The hardest part is NOT to laugh at this time
I don’t even know how to accomplish such a feat, ezheli sho ...

Quote: zvezda
And I am sweet !! I will do all four at once tomorrow!
Yes, that's why we have a Star.
Ilmirushka
Quote: Wiki
Today MuH says: yesterday it seemed salty, but today it’s just a miracle, not jellied meat.This is how husbands think that we are perfect housewives, and if the dish seemed salty, then the moon is in the wrong phase or hormones ... but not enough do they see anything
The hardest part is NOT to laugh at this time
Like this husbands people crazy and driving
And prove that it was too salty yesterday!
Wiki
Quote: ANGELINA BLACKmore
And tell me about the cold one
I run straight and fall to tell, I will show RAY
Pork brisket sous-vide
I DO NOT know how to cut beautifully! Mukh said that it tasted like a good store ham, which made me think of trying to make him (not my husband, but a ham) in this way.
Quote: Ilmirushka

And prove that it was too salty yesterday!
It is necessary to record with witnesses
zvezda
Quote: Wiki
not a husband, but a ham)
Oh ... why are you scaring everyone today (and you can expect anything from you at all)
Here I am, how clever ... I immediately pickled the ham
Your beauty has turned out ... indescribable! Well done!! That's what it was to drive MV from over 500g! (I will be gunning ..)
Wiki
Quote: zvezda
Here I am, how clever ... I immediately pickled the ham
Well, people are lucky! And the scales are 199, and the lychees are 29, and they have five mixers, and the star of the forum, they also know in advance how much and what to pickle
Quote: zvezda
That's what it was to drive MV from over 500g! (I will be gunning ..)
Duc jellied meat cooked nemeryannom. I also bought a chicken, two rabbits and 7 kilos of homemade lamb. There is no overeating and there is no place in the freezer!

zvezda
Quote: Wiki
Well, people are lucky! And scales for 199, and lychees for 29, and they have five mixers,
: lol: I understand that you already have this phrase somewhere like an insert and will be applied to me for life: girl_cleanglasses: Okay, I'm a consonant, I'm like that
Quote: Wiki
there is no place in the freezer!
And people almost poked balconies ?? I didn’t guess to study .. how
Wiki
Quote: zvezda
I understand that you already have this phrase somewhere as an insert and will apply to me for life
I'm not vindictive, just angry and I have a good memory
Quote: zvezda

And people almost poked balconies ?? I didn’t guess how to study .. how
I went to look for a balcony I really live in a one-story private house
And actually it's 0 degrees on the street, I'm already worried about the berries that are taken out on the terrace. Porridge go there already.
zvezda
Quote: Wiki
I really live in a one-story private house
Pork brisket sous-videPork brisket sous-vide Is this a hindrance to us?

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers