Dish: 24 hours sous vide Wagyu brisket with mole verde, Oaxacan cheese, roasted butternut squash, spinach, pickled red onion, cilantro and 75 degree eggs.
Featured Equipment: The Breville Immersion Circulator to sous vide the brisket and 75 degree eggs.
This recipe was made in partnership with Breville.
Spice Mix
INGREDIENTS
- 4 cups Salt
- 4 cups Brown sugar
- 2 tsp. Cayenne
- 2 tbsp. Cracked black pepper
- 1 tbsp. Dried parsley
- 1 tbsp. Mustard powder
METHOD
- Score the fat side of the Brisket and cut into 10 oz. cuts to fit into vacuum seal bags. Rub all sides of the brisket with dry spice mix.
Brisket & Hash
INGREDIENTS
- 10 oz. cuts Wagyu brisket
- Roasted butternut squash
- Spinach
- Mole verde
- Oaxacan cheese
- 2 ea. Eggs, sous vide
- Pickled red onion & cilantro
METHOD
- Bag Brisket and Place in Sous Vide water set at 140 degrees F for 24 hours.
- After the 24 hours take out and ice down the bags. Remove the Brisket from the bags. Place on a sheet tray with a wire rack. Place the brisket fat side down. And put oven at 300 degrees F for 30 mins to bring up to temp and render any additional tissue fat.
- Cut into large dice and sear with butter on a large sauté pan. Add in the roasted butternut squash and spinach. Finish with the mole and cheese at the end.
- Then take two eggs sous vide prior at 75 degrees Celcius for 30 mins.
- Place “poached” eggs in the middle and finish with pickled red onion and cilantro.
