Pork brisket Sous Vide (Caso SV-200)

Category: Culinary recipes
Pork brisket Sous Vide (Caso SV-200)

Ingredients

brisket 500-600gr
nitrite salt 11gr
condiments
white allspice
pepper mix
red hot pepper
nutmeg
mix with smoked paprika for marinating meat it is possible without her

Cooking method

  • Good day!
  • Today I propose to cook homemade brisket using suvid technology.
  • It is done very easily, according to the Rulka principle, which I have already exhibited on the forum.
  • For this we need: brisket, spices: we need to make a village mixture:
  • 1 tsp: nutmeg, hot red ground pepper, black allspice, white allspice, some red sweet paprika.
  • Mix all.
  • Add nitrite salt to this mixture at the rate of 18 g-20 g per 1 kg of meat.
  • Wash a piece of brisket well, blot it with a paper towel, coat with the mixture on all sides and pack in a vacuum bag.
  • Refrigerate for at least 14 days. The longer it lies, always in a vacuum, the better the result will be
  • After a certain period of time, we take out the bag with the brisket and let it warm up at room temperature for 1 hour, approximately.
  • We put the bag in the suvid apparatus and set the temperature to 63 grams for 2.5 hours, if the brisket is 5 cm, then 3.5 is possible, this is the cooking time.
  • After the end of the cooking process, take out and do shock cooling, put it in the refrigerator overnight.
  • In the morning we enjoy delicious brisket. Chop thinly and get bacon))
  • Pork brisket Sous Vide (Caso SV-200)

Note

I attach a video recipe.
This video is experimental from the series Cook together
I'm not alone in the video
If everyone likes this format, we will try to shoot again)


notka_notka
Maria, I am the first on the brisket !!! I confirm, so yummy !!! I make this recipe with a reserve and freeze it later. Where are the smoked spices sold? Nirazu has never met
Masinen
notka_notka, Natasha, I'm glad to see you here)

I bought in Slovenia, but I have to find it on the Internet, this company has seasonings on OZON, if I'm not mistaken, there was one))
Natalia K.
Masinen, Mariawhat a beauty and deliciousness it turned out.
Thank you Masha for injuring our psyche for the night

Let's go eat something

notka_notka
Mashun, if you suddenly meet somewhere, throw a reference, please. Otherwise, all my products have the same taste, because I use the same seasonings.
By the way, the video didn't open for some reason.
Irina F
Mashulya! You and Ksyusha are beautiful !!!! With such pleasure I watched the video !!!
I have a question)
Why does the brisket take so long to salt? Here the neck is there for five days ... and here for two weeks! I did not understand)
notka_notka
Opened !!!! Beauties you are there with Omelochka. I’ll go, lie down comfortably and put the video on a huge TV буду, I’ll look at the beauty !!!
Masinen

Quote: notka_notka

Opened !!!! Beauties you are there with Omelochka. I'll go, settle down and put the video on a huge TV 📺, I'll look at the beauty !!!

hooray! enjoy !!




Quote: Irina F
Why does the brisket take so long to salt? Here the neck is there for five days ... and here for two weeks! I did not understand)

Irin, I hold my neck longer now.
The longer you hold it, the cooler it turns out))
Breast at least 2 weeks, or even three, as I say in the video)
eye
Maria, thanks, very informative and the picture is beautiful!
It's not just to imagine the taste, the stereotype about boiled-smoked))), but maybe someday we will have such devices too, so - for now, in the piggy bank
Masinen
Tatyana, you can do it in a multicooker, but you still need a vacuum sealer
eye
And in the induction cache?
Masinen
Tatyana, and why not, I have not tried it, I don’t know how exactly it keeps the temperature, but you can try)))
Mandraik Ludmila
Maria, are the spices? I really like them, I have already bought the third package
Pork brisket Sous Vide (Caso SV-200)

🔗

Masinen
Mandraik Ludmila, yes, it looks like this one)))

Well, here it is, I remember what I saw)

structure
Pork brisket Sous Vide (Caso SV-200)
Irina F
Masha, everything is clear about aging!
And I, can you imagine, put my neck to see you according to your recipe, and suddenly your video with brisket), at least run and turn off.
Okay, I'll buy some brisket and marinate it for a little longer.
Now I saw a neck, chicken fillet and a duck in Lazerson syrup.
Mash

and this is the studio where MK will be on September 30?

Masinen
IRINA, even after a week it will be delicious)

Yeah, this studio, it's so beautiful there
Mandraik Ludmila
There is still purely smoked paprika, but for 500 rubles, albeit for a large jar, a toad chokes me to buy something ... but still very seductive, maybe I'll ripen
I make bacon with a "spicy marinade, in principle, almost the same as the brisket, only I'm not used to nitrite salt yet ... I began to use it, but with almost homeopathic doses, I catch up with the salinity with ordinary salt
francevna
Masinen, Maria, many thanks for the video. It was so nice to watch both of you, as a result I had to watch the video again.
I did not dare to cook the brisket because of the layers of fat, my husband has been asking for a long time, so now I will cook it.
The brisket looks very appetizing
Masinen
Mandraik Ludmila, Lyudmila, I use this particular seasoning when marinating meat for a cold table.
And nitrite salt is a must, then it turns out like from a store.

And without nitrite, it's just meat and it can't be stored for a long time, but I need it to lie open for at least a week))




Quote: francevna
It was so nice to watch both of you, as a result I had to watch the video again.
Alla, thanks !!
We had it as an experiment))
There will be another video in this format, but the recipe is different)

Quote: francevna
I did not dare to cook the brisket because of the layers of fat, my husband has been asking for a long time, so now I will cook it.
The brisket looks very appetizing
I also do not like boiled fat, but here it is poured, as if you buy brisket in a store
straight one to one or even tastier
Cook with pleasure !!!
Stavr
Masinen, Great brisket! Delicious ,.
Masinen
Konstantin, Thank you)
Do you have a suvid?
I forgot which one, Shteba?
Try to cook, it turns out very tasty
Masyusha
Masha, thank you for your recipes! You always tell everything so well that everything that you cooked according to your recipes turned out to be 5+
Deer pussy
Masinen, Masha, yesterday I marinated my neck according to your recipe, I was thinking about brisket, but I haven't found a good piece in the store yet, but I will try. For a long time, your recipes were not there, you disappeared somewhere, we already managed to get bored
Masinen
Masyusha, Thank you!

by the way, the second video, there the main one will be Ksenia-Omela, and I will help her))

This is ANNOUNCEMENT !!!!!
Ksyusha is great! This is her first video)
But we think that we will continue this tradition of making videos together, maybe we will also attract Tanyulya
We will go to visit her, to Chelyabinsk
Tanyush
Masinen
Quote: Deer pussy
Masinen, Masha, yesterday I marinated my neck according to your recipe, I was thinking about the brisket, but I haven't found a good piece in the store yet, but I will try. For a long time, your recipes were not there, you disappeared somewhere, we already managed to get bored
Olya, I'm on the forum)
Just got carried away by perfume

this is how we are, dEvushk


there are still videos filmed, but there is no time to sit down to edit them, and so I'm always here on my favorite forum !!!

You can marinate the neck for two weeks, it seems like I corrected it in the recipe, but this is provided that you do it with nitrite
salt
Shyrshunchik
Maria, Very cool, but it's a pity that I don't have such units, I looked and drooling. Bravo girls.
I like to watch Tanyushin videos, though I won't try to look like that.
Masyusha
Yes, Ksyusha was very nice to see! And if the three of us stir up something, then it will finally be awful
Masinen
Shyrshunchik, Tanya, so you can do it in a multicooker, for a sample))
Thank you!

Masyusha, yeah, in three-a bomb !!!
Deer pussy
Quote: Masinen

You can marinate the neck for two weeks, it seems like I corrected it in the recipe, but this is on condition that you do it with nitrite
salt
And if half is nitrite, and half is normal, then how much to pickle, I usually keep it for three days
Masinen
Deer pussy, Olya, you can take longer, five days for sure))
SinichkaV
Well, where are you going to get to from you? ... I was not going to buy any more kitchen equipment, I bought a vacuum ... and I do not regret a single drop !!! I do it in a multicooker. True, the temperature is only 60 or 65 (a step of 5 degrees), but it turns out awesome! As I look at your recipes, I’m hunting for another piece of meat in the shops. : crazy: Soon birthday, lies carbonatik pickled already two weeks. Today I think even now to drive the brisket. And the pictures (photos) are so beautiful!
Omela
Girls, thank you for your kind words! The brisket is delicious! We pounced on her there, like a flock of hungry lions!)))
Loksa
Girls are great! I watched the video with pleasure, liked it! The video makes the recipe more accessible, the fear and panic go away when cooking for the first time! Thank you rose: you!
Helen
Girls, you are super !!!! well, brisket too ... now I will try to make such brisket with smoked paprika ...
Masinen
SinichkaV, Valentine, that's right, nowhere

Omela, Ksyusha, well, finally you paddled
Loksa, Oksana, thank you! Yes, it’s easier with the video, I’ve gotten a little better and it’s clear right away))

Helen, Lenka, let's do it!
Thank you!!
Zamorochka
Masinen, Masha, Omela, Ksyusha, many thanks for the video. I have never done Su Vid, for some reason I thought it was very difficult, thanks to your excellent and detailed video, everything became very clear to me!
Girls, you, smart girls !!! Keep filming videos of your recipes, it helps a lot when cooking! Good luck with your interesting ideas!
My husband, after watching your video, caught fire with the purchase of the device))), before that, apparently, I did not explain to him why we need him
Masinen
Zamorochka, Galya, the device is a good thing !!
And even more so if you cook in this way.
Your husband thinks right

Thank you from me and Ksyusha !!!
Fotina
What a beauty! Masha, I'm delighted!)
nadusha
Masinen, Masha, what a cool brisket. Having also seen enough of your recipes, my husband and I got hooked on sous-vide. Tomorrow I will cook the shank and the chop, marinate in the refrigerator.
Masyusha
Masinen, Masha, with your light hand, I ordered a submersible Shtebochka
lu_estrada
Finally I waited - I saw Ksyushenka-Omelochka! Oh, Omelochka, dear, how beautiful you are, gentle creature with a delightful and heart-winning look, a wonderful voice and beautiful hands! I admire you, Ksyushenka !!!
Mashenka, kingship, a wonderful recipe worthy of attention and preparation! Great video, beautiful girls, thank you very much!
Masinen
Fotina, Svetlana, thank you))

Quote: nadusha
Masha, what a cool brisket. Having also seen enough of your recipes, my husband and I got hooked on sous-vide. Tomorrow I will cook the shank and the chop, marinate in the refrigerator.
Right! Suvid is a good thing, the main thing is to understand him

Quote: Masyusha
Masha, with your light hand I ordered a submersible Shtebochka

I also have Shteba))
Caso, of course, stylish, fashionable
Masinen
Quote: lu_estrada
Oh, Omelochka, dear, how beautiful you are, gentle creature with a delightful and heart-winning look, a wonderful voice and beautiful hands! I admire you, Ksyushenka !!!
I, Ksyusha, have known for a long time, and personally, yes she is
Quote: lu_estrada
Mashenka, kingship, a wonderful recipe worthy of attention and preparation! Great video, beautiful girls, thank you very much!

Thank you, Lyudmila)))
anavi
Masinen, Masha, the video is just brilliant! Directly carried away - you will not tear me away from the computer! What are you girls, cute, young! And most importantly - everything is clear about sous-vide now! I thought I'd put the submersible device in a pan and find something to cover - but it turned out that it keeps the temperature so straight, open! But while in the cartoon I am doing it, but I'm afraid the temperatures are still too low - I'm doing it at 65 gr. - and keep it longer.And I'm still thinking about nitrite! : girl-th: Also scary.
Masinen
Quote: anavi
Masha, the video is just brilliant! Directly carried away - you will not tear me away from the computer! What are you girls, cute, young!
Olya, thanks!

Quote: anavi
And most importantly - everything is clear about sous-vide now
And this is the most important thing, then the goal has been achieved))
Zhannptica
Maria, I never got to the knuckle, but the brisket is my weakness, and even in such a cool performance. Only yesterday I saw that smoked paprika appeared in jars in Myasnov.
Can I set the temperature and time in Shteba?
Oktyabrinka
Masinen, Masha, the recipe is wonderful, mk is excellent as always, thank you very much to you and Ksyusha,
Twig
Girls, the question about smoked paprika - in the topic about the knuckle was the assumption that it gives a bad smell with a long exposure?
Is everything okay here? There were no punctures with the brisket?
And another question - I found three submersible suvids, Shteba, Kaso and Profikuk. All are approximately the same in parameters. About one even in the description "multicooker" appears, and there is an automatic program for making yogurt. Whom to choose?
Mashun, basically you are crowed. You probably held them all in your hands.
Masinen
Zhannptica, Jeanne, you can do it in Shteba)

Oktyabrinka, Tanya, thanks !!!

Twig, no, there was no unpleasant smell, I wrote about the neck, because I processed it with a burner and all together gave such an effect.
I didn’t hold ProfiCook in my hands.
I have Shteba, I am very pleased with him.
Caso is classy, ​​so cool, great too.
You can choose either Shtebu or Kaso, which impressed you more)))
Fotina
I go again to admire)))
Now I only cook turkey breast, roll, rarely add thighs, if in ham. And I haven’t dealt with pork for over a year - the doctor forbade my husband, as the main consumer.
But I miss so much)) on the neck and brisket)
I'll do it all the same. Just a little bit. Maybe I'll treat someone, or the child will eat.

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