Hello, I was use sous vide for first time, beef brisket on 60 Celsius for 24 hours, then pan seared for about 6 min from each side. what do you think?
by Primary_Dealer_2640
4 Comments
IllustratorOdd2701
Details?
No-Debate-152
It doesn’t look bad at all if you ask me.
plutz_net
60C or 140F sounds a bit low to break down the tough muscle fiber and revert the fat. Looks like the point. Well, looks like a medium cooked roast. How was it?
NinaHeartsChaos
How did it turn out? Taste, tenderness? What would you change if you sous vide another brisket?
4 Comments
Details?
It doesn’t look bad at all if you ask me.
60C or 140F sounds a bit low to break down the tough muscle fiber and revert the fat. Looks like the point.
Well, looks like a medium cooked roast. How was it?
How did it turn out? Taste, tenderness? What would you change if you sous vide another brisket?