20 hour sous vide beef brisket with salted honey and gochujang

Name: 20 hour sous vide beef brisket with salted honey and gochujang
Cuisine: British
Ingredients: 300-400 g piece of brisket (must have a little fat); Good lot of salt; 2 tablespoon Olive oil; Good pinch of garlic salt; Pepper; 4 tablespoon honey; Splash soy sauce; 4 tablespoon gochujang

Bigdaddyfoodie @bigdaddyfoodie

rustington, west sussex

Due to a lack of steak on the shelf’s I had to make do with some brisket and try and make it like steak. The result was amazing and like eating a rump steak

Bigdaddyfoodie @bigdaddyfoodie

rustington, west sussex

Due to a lack of steak on the shelf’s I had to make do with some brisket and try and make it like steak. The result was amazing and like eating a rump steak

Saved

Ingredients

300-400 gpiece of brisket (must have a little fat)
Good lot of salt
2 tablespoonOlive oil
Good pinch of garlic salt
Pepper
4 tablespoonhoney
Splashsoy sauce
4 tablespoongochujang

Saved

Steps

1

Trim the brisket to size and place in a plate and sprinkle well with salt and leave for an hour or so.
2

Wash off all the salt and pat dry. Then vac pac with the garlic salt, pepper and the olive oil. And put into sous vide pot and set to cook at 58 degrees for 20hours
3

Before it is done, mix up the honey, in a bowl mix 2 good pinches of salt with the honey, in a separate bowl mix the soy and gochujang together
4

When the steak is done, open the vac pack, dry the meat throughly and brown in a pan with a little oil, once brown sliced it and drizzle with the sauces and enjoy!!