Sous Vide Beef Brisket with Bourbon and Bacon Peach Glaze Recipe

For the Dry Rub

In a medium bowl, mix together the dry rub ingredients. 

For the Brisket

Fill your sous vide water bath with water and preheat to 150°F (65.5°C).

Coat the brisket with the dry rub before placing into a 1-gallon vacuum pouch and vacuum sealing.

Submerge the pouch completely in the water bath and cook for 24 hours.

For the Bourbon Peach Glaze

In a skillet over medium heat, cook the bacon until crisp. Set the bacon aside and allow to cool.

To create the glaze, add the butter, olive oil, garlic and shallot to a saucepan, over low heat, sautéing for 5 minutes. Add the bacon and all other remaining ingredients excluding the bourbon and allow to thicken for 10 minutes. Add the bourbon and simmer for a further 5 minutes. Season with salt and pepper before reducing the heat to serve.

To Finish

Once cooked, remove the brisket from the vacuum pouch and pat dry with a paper towel.

In a skillet over high heat, melt butter and add olive oil. Sear the brisket for 30 seconds to one minute per side.

Slice the brisket and top with the delicious bourbon glaze. Serve with roasted root vegetables.