Sous Vide Brisket: Caramelized Onion & Olive

Who doesn’t love a tender piece of brisket? We sous vide the grass-fed cut at a low temperature for around 20 hours until the connective tissue breaks down and the meat becomes rich and juicy. To add sweetness and a touch of tang, our chefs prepared a homemade sauce made with caramelized onions, deglazing the pan with balsamic vinegar and crushed tomatoes, balancing it out with slightly salty Kalamata balck olives. Make sure you get a bit of everything with every bite! What is sous vide? Sous vide, French for ‘with vacuum’, is a method of cooking in which food is placed in a vacuum-packed container and submerged in water circulating at a precise and consistent temperature over a longer than usual cooking time. This technique gives the chef a level of control over the cooking process while retaining the maximum amount of moisture in the meat as it is slowly cooked to perfection. No undercooked or overcooked spots; only consistent flavor and texture all the way through! We then flash freeze the product to ensure that the doneness and moisture of the protein, along with all its nutritional goodness and flavor, remains intact when defrosted and ready to serve. Reheating instructions: Defrost in the fridge overnight OR in a bowl of water, changing the water every 20 minutes until thawed. Microwave Snip about 5cm at the top corner of the bag to allow steam to escape. Place the bag in a bowl or on a plate to prevent leakage, microwave on high for 3-5 minutes, checking halfway through. Boil Place the whole bag in a pot of hot water for 5-8 minutes till heated through. Oven or pan sear Remove the product from its bag and place it in your oven (~180C for 5-8 minutes) or pan sear it on low-medium heat. Ingredients: Beef brisket, red onion, garlic, organic coconut cooking oil, ground cinnamon, cayenne, paprika, onion powder, chili powder, wild honey, aged balsamic, Kalamata black olive, tomatoes, sea salt, black pepper.