Brisket is a tough cut of meat, so sous vide seemed like the way to go. Beef Brisket is a cut of meat from lower chest and it is one of the nine beef primal cuts, and it’s widely eaten across the world. Smoked brisket is popular in Texas barbecue. In Britain, it is normally boiled, in Germany, brisket is braised in dark German beer. This recipe shows how to get a smokey brisket without liquid smoke.
The brisket was marinated with a sweet Texas spice rub, vacuum sealed it and left in the fridge overnight.
Next morning, the sous vide bath was heated to 68°C – the brisket will be in the sous vide for approx 30-32 hours.
Next day, brisket was removed from the sous vide bath, meat juices drained and brisket back in the fridge. Make a reduction of the meat juices. In the meantime, build a nice fire in our Kamado Jan. You just need about 30 minutes to finish the brisket. You can use oak, apple, mesquite, Kamado Jan has a nice collection
800 gram of wild mushrooms (mix of mushrooms)
400 gram finely chopped onion
1 clove garlic, finely chopped
1 tsp Herbes de Provence
1.1 kg Eland fillet (or beef)
8 slices of prosciutto
1 crepe (milk, egg, self-raising flour) – optional
1 pack of puff pastry
- Prepare your sous vide water bath
Fill a container with water and place the sous vide immersion circulator in the bath. Set temperature at 50C degrees.
- Prepare the meat
Using a cast iron pan, sear your fillet on high heat in a little oil.
- Prepare the bag
Place the fillet in a vacuum bag, add 2 sprigs of rosemary and vacuum seal.
- Cook the meat
Depending on the thickness/diameter of the fillet, sous vide for 1.5 to 2 hours at 50C°. After this, remove from the water bath, save the juices from the bag for a sauce if you want to. Let the fillet rest.
- Prepare the duxelle
Add olive oil or butter to a frying pan and sauté the onions for about 5 minutes, then add the garlic and fry for a minut. Add the mushroom and sauté over medium heat. Make sure to take the time for this to ensure the mushrooms lose all their moisture (otherwise the pastry will get soggy). Slowly fry them for 20-25 minutes. Once done – let it cool down without cover to allow the last moisture to escape.
- Optional: make a crepe Not all beef wellington comes with crepe and prosciutto layers – it’s either 1 of these options. For this recipe we followed Alex the French Guy’s recipe using both prosciutto and a crepe.
- Prepare the fillet wrap Roll out cling foil and place the prosciutto in a rectangular shape (a bit longer than the fillet and enough to wrap the diameter of the fillet. Divide the cooled down mushroom duxelle evenly over the prosciutto.
- Roll the fillet Take the fillet, and spread some mustard over it. Lay the fillet at the beginning of the prosciutto-duxelle layer, and slowly roll the fillet tightly. This takes some practise (link video to French guy). Cool it down in the fridge. You can do this 2 days in advance.
- The pastry wrap and finish The final step is important. Pre-heat the oven to 200°C. You have to move quickly here, as you don’t want the puff pastry to get warm. Prepare the egg wash, and then roll out the cool puff pastry from the fridge on cling foil. Brush a strip on one side of the puff pastry with the egg wash to act as a glue. Take the fillet out of the fridge, remove the cling foil, and place the fillet on the puff pastry and roll it towards the egg-wash brushed end. Tighten it, brush it with egg wash, you can use a sharp knife to make some artisanal carvings, sprinkle it with some coarse salt and bake in the oven for 20-25 minutes, just until browned and crisp.