Robbie's BBQ Pulled Beef Brisket

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. Once finished in the sous vide machine, the brisket is shredded and finished in our homemade BBQ sauce. Sweet and sticky and so great for sharing. Get social with it (safely!) and serve at a cookout or big dinner for your friends and family to enjoy. 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 Crack the lid open to allow steam to escape. Place the tub in the microwave, microwave on high for 3-5 minutes, checking halfway through. Oven or pan sear Crisp up the meat on a pan or under the broiler for another 5-7 minutes. Ingredients: Beef brisket, Tomatoes, tomato paste, white wine vinegar, onion. garlic, jalapeno, prunes, aged balsamic, wild honey, paprika, cayenne, sea salt, black pepper.