Home brew sous vide

Wine?

 

Wine is good or brandy.

 

should try brandy next time.

 

Sounds good. I'm on it.

 

Rami you are right. that juice is awsome.

I did another brisket started two day ago. All told 48 hours in the sous vide. This time i seared it on the grill and put it off to the side on a smoky fire for about 15 mintues before it went into the water bath. After two days cooking, I took the juice and reduced it with a few oz zinfandel remaining in the bottle. I didn't have mushrooms and did not want to get too invested. the juice cooked down to a delicous beefy sauce with some viscosity that complemented the brisket greatly. Out of the water bath I dried, salted and peppered again the onto an inferno worthy grill for a couple minutes. I used a bbq sauce on it and set it off to the side to thicken up.

This was a great brisket. had a light smokey flavor, moist and tender. The wife was impressed and allowed that my mad scientist alterations to the crock pot might not be crazy after all.

 

Ah wife approved! Thats good...

 

Next time I am trying some pork belly.