Скачать или смотреть Sous Vide Brisket | Cane & Maple Peppered Beef

Wagyu Beef Brisket Using Sous Vide, Wagyu Beef Bites

gThis is my own creation using my Sous Vique technique which I created, combining sous vide and barbeque. In this case, I took my tripped off point from my Akaushi Japanese Wagyu Brisket. A lot of people toss it but why? I used every piece of the meat, even the fat when it comes to Akaushi Wagyu.

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RECIPE: Ukulele Jay BBQ's Cane & Maple Peppered Beef Brisket Bites

COOKING STEPS:

1. Sous Vide the brisket at 145.5ºF for 16 hours (not 11, not 13, not 24, but 16).

2. Drain the juices from the sous vide bag and freeze that for later recipes where you need beef broth. Nothing is better than real Japanese Wagyu Beef Broth! Nothing goes to waste.

3. Chop up your brisket with some thick slices and some cubes as it makes for a great presentation.

4. Heat up your ‪@HexClad‬ Wok or any other wok you desire. I used HexClad because of it's incredible non-stick properties, even coooking and my ability to use metal utensils and grab whatever I need rather than having to think about using some plastic or rubber utensil so as to not to scratch my cookware.

5. Add your butter (1-2T) and make sure it is fully melted.

6. Add in your chopped brisket

7. Add in 1T of Brown Sugar

8. Stir well to coat all of the brisket pieces thoroughly

9. Let sit for a few minutes and do not move the beef. This will crisp up the outside and get incredible color from the syrup, butter and brown sugar

10. Plate it up and enjoy!

Dr. Bill's Cane & Maple Syrup is NOT regular Maple Syrup so order a bottle to try at https://drbillssyrup.com and use my discount code UKULELEJAYBBQ. You can thank me later!

If you would love to use the HexClad Wok, the Rolls Royce of pans and cookware, I can save you 10% off all the Hexclad line through March 31, 2022 just by using UKULELEJAYBBQ10OFFFEB

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