Sous Vide Brisket with Ancho Chili Sauce

Follow our step-by-step guide on how to make Sous Vide Brisket with Ancho Chili Sauce.

1. Step 1

   To start your sous vide adventure, fill a large container with water and attach your thermocirculator.

2. Step 2

   Set the temperature to a cozy 128°F (53°C) and let the water warm up while you prepare the brisket.

3. Step 3

   As the water heats, take a moment to trim any excess fat from the brisket, leaving about a quarter-inch for that delicious moisture.

4. Step 4

   Give the brisket a gentle pat with paper towels to dry it off.

5. Step 5

   In a small bowl, combine kosher salt, onion powder, garlic powder, smoked paprika, and black pepper to create a flavorful spice blend.

6. Step 6

   Generously rub this mixture all over the brisket, ensuring every inch is coated for maximum flavor.

7. Step 7

   Next, place the seasoned brisket into a large vacuum-sealable bag and seal it according to the manufacturer's instructions.

8. Step 8

   Submerge the bag in the preheated water bath, and to keep things cozy, cover the container with aluminum foil to reduce evaporation.

9. Step 9

   Let the brisket cook undisturbed for a full 48 hours, allowing those flavors to meld beautifully.

10. Step 10

    Once the time is up, carefully remove the brisket from the bag, making sure to reserve the cooking liquid—you should have about 3 ½ cups.

11. Step 11

    Strain this liquid through a fine mesh sieve, discarding any solids, and set the brisket aside on a plate or cutting board.

12. Step 12

    Now, let’s add some smoky depth to our dish.

13. Step 13

    In a dry saucepan over medium-high heat, toast the dried ancho chiles until they’re blistered and fragrant.

14. Step 14

    Once they’re ready, take them off the heat and let them cool slightly.

15. Step 15

    Remove the stems and seeds, then tear the chiles into 2-inch pieces.

16. Step 16

    Place these pieces in a bowl with 1 cup of boiling water and 2 cups of the reserved cooking liquid.

17. Step 17

    Let them soak for about 10 minutes until they soften.

18. Step 18

    While the chiles are soaking, heat 2 tablespoons of canola oil in the same saucepan over medium-high heat.

19. Step 19

    Add chopped red onion and smashed garlic cloves, cooking until they’re softened, which should take about 5 minutes.

20. Step 20

    Stir in some tomato paste and let it cook for another minute.

21. Step 21

    Pour in the red wine and let it reduce until most of the liquid evaporates, leaving about a quarter cup behind.

22. Step 22

    Remove the saucepan from the heat.

23. Step 23

    Once the chiles have softened, strain the soaking liquid through a fine mesh sieve, reserving half a cup.

24. Step 24

    In a blender, combine the softened chiles, the reserved liquid, the onion mixture, and a splash of ketchup.

25. Step 25

    Blend everything until it’s smooth and creamy.

26. Step 26

    For an extra touch of richness, add melted butter and sherry vinegar, blending again until fully combined.

27. Step 27

    If you like a little kick, feel free to toss in some cayenne pepper or hot sauce.

28. Step 28

    Now it’s time to bring some char to that brisket! Preheat your grill or grill pan to medium-high heat, around 350°F to 400°F (175°C to 200°C).

29. Step 29

    Pat the brisket dry with paper towels and rub it with the remaining 2 tablespoons of canola oil.

30. Step 30

    Grill the brisket for about 5 minutes on each side, until you see those beautiful grill marks and the outside is slightly charred.

31. Step 31

    Once grilled to perfection, transfer the brisket to a cutting board and let it rest for about 5 minutes.

32. Step 32

    This resting time is crucial for juicy slices! When you’re ready, slice the brisket thinly against the grain and serve it hot, drizzled with that rich ancho chili sauce.

33. Step 33

    Enjoy the delicious journey of flavors you’ve created!.