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20 hour sous vide beef brisket with salted honey and gochujang

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To cook an unforgettable 20 hour sous vide beef brisket with salted honey and gochujang, below are the ingridients needed:

  1. You need 300-400 g of piece of brisket (must have a little fat).
  2. Use of Good lot of salt.
  3. You need 2 tablespoon of Olive oil.
  4. Get of Good pinch of garlic salt.
  5. Get of Pepper.
  6. You need 4 tablespoon of honey.
  7. Provide Splash of soy sauce.
  8. Provide 4 tablespoon of gochujang.

After preparing the components, next you are ready to make your tasty 20 hour sous vide beef brisket with salted honey and gochujang by following the instructions on this section:

  1. Trim the brisket to size and place in a plate and sprinkle well with salt and leave for an hour or so..
  2. 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.
  3. 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.
  4. 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!!.

Place the vacuum sealed brisket in the water. Pat the brisket dry, then reapply a salt and pepper rub. Either use an offset smoker or a barbecue grill. SOUS VIDE OSSO BUCCO OF MATURE BEEF - This take on the favourite classic Italian recipe has the delicious marrow How to Cook Sous Vide Smoked Brisket Good brisket is often called the Holy Grail of barbecue—an apt Sous Vide Gochujang and Garlic Wings — Foodoo.

Recipe : 20 hour sous vide beef brisket with salted honey and gochujang

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step by step to make 20 hour sous vide beef brisket with salted honey and gochujang

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