Cooking Instructions
About your product choice
Brisket is a fabulously lean cut of beef. It tends to contain more connective tissue, but don't let this put you off: It will just need a long slow cook for deep flavour, perfect for sous vide cooking.
48hrs
64°
/
147°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Add red wine, bay leaf and orange zest
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Sous Vide Salt Beef with Pickled Cucumber
The humble sandwich gets an upgrade from Hannah with finger licking salt beef lunch times will never be the same again.
View Recipe