Sous Vide Beef Brisket with Ancho Chili Sauce

Ingredients and Weight:

• Beef brisket (whole packer): 5 pounds
• Ancho chili powder: 1/4 cup
• Smoked paprika: 1/4 cup
• Cumin: 2 tablespoons
• Coriander: 2 tablespoons
• Garlic powder: 2 tablespoons
• Onion powder: 2 tablespoons
• Salt: 1 tablespoon plus more to taste
• Black pepper: 1 teaspoon plus more to taste
• Olive oil: 1/2 cup
• Beef broth: 2 cups
• Ancho chili sauce (store-bought or homemade): 1 cup

Preparation Time:

• 1 hour (includes marinating time)

Cooking Time:

• 24-36 hours

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

1. Trim excess fat from the brisket and season generously with the ancho chili powder, smoked paprika, cumin, coriander, garlic powder, onion powder, salt, and black pepper.
2. Place the brisket in a large zip-top bag and pour in the olive oil, beef broth, and ancho chili sauce. Seal the bag and refrigerate for at least 1 hour, or up to overnight.
3. Preheat a sous vide machine to 155°F (68°C).
4. Remove the brisket from the marinade and pat dry with paper towels. Place the brisket in a sous vide bag and seal it using the water displacement method.
5. Cook the brisket for 24-36 hours, or until it is fork-tender.
6. Remove the brisket from the bag and let it rest for 30 minutes before slicing and serving.

Nutritional Information:

• Calories: 450 per serving (3 ounces)
• Protein: 30 grams
• Fat: 20 grams
• Carbohydrates: 10 grams

Dish Characteristics:

• Tender and juicy brisket with a rich and flavorful crust
• Balanced flavors of ancho chili, smoked paprika, and spices
• Perfect for serving at special occasions or gatherings

User Comments:

• "This brisket is absolutely incredible! The flavors are incredibly complex and the meat is so tender it melts in your mouth."
• "I've never had brisket so flavorful before. The ancho chili sauce adds a perfect amount of spice."
• "The sous vide method makes this brisket so easy to prepare. I just set it and forget it, and the results are always amazing."

Special Precautions and Tips:

• Be sure to trim excess fat from the brisket before marinating, as this will help prevent the meat from becoming tough.
• If you don't have a sous vide machine, you can cook the brisket in a slow cooker on low heat for 8-10 hours.
• Serve the brisket with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.