Remember when I was too chicken to cook beef? I couldn't bring myself to brine a brisket for almost a week and then cook it in the sous-vide for two days. Well, I am braver now.
I think I balked at the five days of brining, because my new recipe requires only a half hour marinade and then two days of sous-vide, followed by three hours in the oven.
I know it will be cooked through. I think the texture will be great. I'm sure it's going to taste bad, because I used the marinade I had on hand, which was a Lime-based recipe, but the sous-vide directions had me add liquid smoke. Smoke plus lime? I can see a lime-flavored barbecue chicken or shrimp, but beef seems strange.
------ 53 Hour Pause for Brisket to Finish -----
The texture was excellent, but I couldn’t taste the marinade or the liquid smoke, which might have been a good thing. Since it needed sauce, I made barbecue sauce from scratch and we couldn’t eat it (I added too much vinegar, somehow.) Luckily I had enough self-doubt to serve thar on the side.
Mph. It was okay. Still not as good as any pork product in the sous-vide.
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