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Sous Vide Beef Brisket with Ancho Chili Sauce
Sous Vide Beef Brisket with Ancho Chili Sauce
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Prep Time:
30 minutes
Cook Time:
2880 minutes
Total Time:
2935 minutes
Tender, smoky brisket with a rich ancho chili sauce featuring a perfect balance of sweet and spicy notes.
Ingredients:
  • 1 (6 pound) beef brisket
  • 2 tablespoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 2 ounces dried ancho chiles (about 4 medium dried chiles)
  • 0.25 cup canola oil, divided
  • 2 cups chopped red onion
  • 4 medium garlic cloves, peeled and smashed
  • 2 tablespoons tomato paste
  • 0.75 cup dry red wine
  • 0.5 cup ketchup
  • 0.25 cup melted unsalted butter
  • 1 tablespoon sherry vinegar
  • 0.5 teaspoon cayenne pepper or hot sauce, as desired
Instructions:
  • Follow the manufacturer's instructions to set up the thermocirculator and water bath. Adjust the thermocirculator to 128 degrees F (53 degrees C) and wait for the water bath to reach the same temperature.
  • As water heats up, trim the fat cap of the brisket to a 1/4-inch thickness, leaving some fat to enhance juiciness. Pat brisket dry with a paper towel.
  • Mix salt, onion powder, garlic powder, smoked paprika, and pepper in a small bowl. Rub the brisket generously with the spice mixture, ensuring all sides are fully coated.
  • Place the brisket in a large vacuum-sealable bag and seal it following the manufacturer's instructions. Submerge the vacuum-sealed brisket in a warm water bath using a thermocirculator, cover the vessel with aluminum foil to minimize evaporation, and cook for 48 hours without disturbing. Once done, remove the brisket from the bag, saving the cooking liquid (approximately 3 ½ cups). Strain the liquid through a fine mesh sieve to remove any solids, then set the brisket aside on a plate or cutting board.
  • In a large, dry saucepan over medium-high heat, blister and toast the dried ancho chiles until fragrant. Let them cool briefly, then remove stems and seeds and tear into 2-inch pieces. Place torn chiles in a medium bowl, pour 1 cup of boiling water and 2 cups of reserved cooking liquid over them, and let stand for about 10 minutes until softened.
  • Heat 2 tablespoons of canola oil in the same saucepan over medium-high heat. Sauté onions and smashed garlic until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute. Add red wine and simmer until most of the liquid has evaporated, about 1/4 cup remaining. Remove from heat.
  • Drain softened chiles and strain liquid through a fine mesh sieve, saving 1/2 cup. In a blender, combine chiles, reserved liquid, onion mixture, and ketchup; blend until smooth. Add unsalted butter and sherry vinegar; blend until smooth. For extra heat, mix in cayenne pepper or hot sauce to your liking.
  • Preheat grill or grill pan to a sizzling medium-high (350-400°F / 175-200°C).
  • Ensure the brisket is dry by patting it with paper towels, then coat it with the remaining 2 tablespoons of oil. Place it on the preheated grill and cook until grill marks form, the exterior is lightly charred, and the brisket is heated through, approximately 5 minutes on each side.
  • Place the brisket on a cutting board to rest for 5 minutes, then slice thinly against the grain and serve hot with sauce.

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