Brisket: dry rub, sous vide 3 days

We dry rubbed an uncured brisket, then cooked it sous vide for 3 days: it had a great texture, pink interior, and rich taste. The long time turned the tough meat into ribeye steak-like tenderness, while the low temperature kept the meat pink and avoided drying it out. We'll definitely do this again: it was easy to make -- the hardest part was measuring out the dry rub, and that's pretty flexible!

Brisket with jus, served with asparagus and scalloped potatoes

  24 g                Worchester Sauce Powder

   1 g                Chili Japon pod (2 chilis), deseeded

  40 g                Black Pepper

  20 g                Corriander Seed

  10 g                Smoked Paprika

  15 g                Salt

1600 g   3.5 pound    Brisket, flat cut, uncured

  30 g     2 Tbs      Butter, cold, cut into cubes

Grind the coarse spices and combine with the powders.

Lay a large sheet of cling film on the counter and place the Brisket on it.

Spread the dry rub generously over top, bottom, and edges of the meat; I had some dry rub left over.

Wrap tightly in the cling film.

Slide it into a sous vide bag, evacuate and seal; you can leave it like this in the fridge or cook it right away.

Cook in a 57C/135F sous vide bath for 3 days.

Remove brisket from bag, discard cling film.

Drain off the jus from the bag and strain it into a pot.

Put the brisket back in the bag and keep it warm by carefully setting it back in the bath; don't let water get in.

Reduce the jus over high heat; when reduced by about half, whisk in the butter, one cube at a time; you're trying to create an emulsion but it won't be stable.

Slice the brisket thinly across the grain and serve on warmed plates; top with enriched jus.

This was enough for 4 dinners for two. Put the rest of the brisket in the bag, let cool, then put in the fridge. The next day, it will be firm enough to cut into neat slices. It retains its attractive pink color.