Sous Vide Beef Brisket with Ancho Chili Sauce

1. 1

   Set up the thermocirculator and water bath as directed by the manufacturer. Set the thermocirculator to 128 degrees F (53 degrees C) and let the water bath reach that temperature.

2. 2

   While the water heats, trim the excess fat on the brisket’s fat cap to about 1/4 inch, keeping some fat to help keep the meat juicy. Pat the brisket dry with a paper towel.

3. 3

   Mix the salt, onion powder, garlic powder, smoked paprika, and pepper in a small bowl. Coat all sides of the brisket evenly with the spice mixture.

4. 4

   Place the brisket in a large vacuum-sealable bag and seal it according to the manufacturer’s directions.

5. 5

   Put the sealed brisket into the heated water bath with the thermocirculator, cover the vessel with aluminum foil to limit evaporation, and cook undisturbed for 48 hours.

6. 6

   Remove the brisket from the bag, reserving the cooking liquid (you should have about 3 1/2 cups). Strain the cooking liquid through a fine-mesh sieve and discard the solids. Set the brisket aside on a plate or cutting board.

7. 7

   Place the dried ancho chiles in a large, dry saucepan over medium-high heat and cook, turning often, until blistered and aromatic. Remove from the heat and let cool briefly.

8. 8

   When cool enough to handle, remove the stems and seeds from the chiles and tear them into 2-inch pieces. Put the torn chiles in a medium bowl with 1 cup boiling water and 2 cups of the strained, reserved cooking liquid; let stand until the chiles soften, about 10 minutes.

9. 9

   Meanwhile, heat 2 tablespoons canola oil in the same saucepan over medium-high heat. Add the onions and smashed garlic cloves and cook, stirring often, until softened, about 5 minutes.

10. 10

    Stir in the tomato paste and cook, stirring often, for 1 minute.

11. 11

    Add the red wine and cook, stirring occasionally, until reduced so that only about 1/4 cup of liquid remains. Remove from the heat.

12. 12

    Remove the softened chiles from the liquid and strain the soaking liquid through a fine-mesh sieve, reserving 1/2 cup.

13. 13

    Combine the softened chiles, the 1/2 cup reserved liquid, the onion mixture, and the ketchup in a blender and blend until smooth.

14. 14

    Add the unsalted butter and sherry vinegar to the blender and process until smooth. For a spicier sauce, add cayenne pepper or hot sauce to taste.

15. 15

    Preheat a grill or grill pan to medium-high (350 degrees F to 400 degrees F / 175 degrees C to 200 degrees C).

16. 16

    Pat the brisket dry with paper towels and rub it with the remaining 2 tablespoons oil. Place it on the preheated grill and cook until grill marks form, the exterior is slightly charred, and the brisket is heated through, about 5 minutes per side.

17. 17

    Move the brisket to a cutting board, let it rest for 5 minutes, then slice thinly against the grain and serve hot with the sauce.

• Calories 632.61 kcal ▲ High 32%
• Protein 70.0 g ↗ Good Source 140%
• Carbohydrate 17.87 g 7%
• Total Fat 35.47 g ▲ High 45%
• Saturated Fat 19.45 g ▲ High 97%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 200.69 mg ▲ High 67%
• Sodium 946.82 mg ▲ High 41%
• Dietary Fiber 2.79 g ⌄ Low Source 10%
• Total Sugars 6.7 g --
• Added Sugars 3.26 g — Moderate 7%
• Calcium 59.53 mg ⌄ Low Source 5%
• Iron 17.5 mg ↗ Good Source 97%
• Potassium 148.52 mg ⌄ Low Source 3%
• Vitamin A 178.96 mcg — Moderate 20%
• Vitamin C 2.23 mg ⌄ Low Source 2%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷