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Sous Vide Brisket Recipe

Sous Vide Brisket Recipe

Brisket is essentially beef chest.
This cut of meat is lean, with a low to mid amount of tendons and connective tissue.
So this cut is perfect to prepare sous vide resulting in tender and juicy brisket.
This meat requires a long cooking time, so it’s recommended to prepare it one or two days in advance.
Cook Time 1 d 3 hrs
Total Time 1 d 3 hrs
Course Main Course
Cuisine American
Servings 3 people


  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer
  • Vacuum Seal Bags
  • Skillet


  • 21 Ounces (600 grams) Brisket Beef
  • 1 Ounce (30 grams) Butter
  • 3 tbsp Oliver Oil
  • 1 Carrot
  • 1/2 Onion
  • 1 Ounce (30 grams) Paprika
  • 1 Rosemary Branch
  • 5 Juniper Berries
  • 2 tbsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Black Pepper


  • Set the Sous Vide Cooker to 68°C / 154°F.
  • While waiting for the water to heat, peel and slice the carrot and the onion.
  • Insert the carrot, onion, and brisket into the vacuum seal bag.
  • Then add the salt, pepper, paprika, olive oil, butter, rosemary, and juniper berries into the vacuum bag.
  • When the water hits the target temperature, place the vacuum sealed bag into the container.
  • Let the brisket cook for the next 27 hours.
  • Once the brisket is finished cooking, let's separate the liquid that has formed inside the bag and the brisket itself.
  • Pour the liquid and the vegetables into a bowl, as we will blend it later to prepare a sauce.
  • Take the brisket out of the bag and dry it using a paper tissue.
  • Heat 2 tbsp of olive oil in a skillet, and put over high heat.
  • Roast the brisket well in the skillet, and add 1 pinch of salt.
  • It is now ready to be served.
  • Blend the rest of the ingredients from the bag into a sauce. Season with salt and pepper, then pour on the meat for additional flavor.


Potatoes are a great side dish for the brisket too. 
Keyword Beef, Brisket, Steak