Boiled beef brisket

Mix nitrite salt (10 g), table salt (5 g), coarsely ground black pepper (5 g), garlic powder (3 g), bay leaf (1 piece), and coriander (2 g). Rub the beef brisket (1 kg) with the dry mixture on all sides.

If you are not using nitrite salt, prepare a brine solution from celery juice (100 ml) and table salt (15 g) per 1 kg of meat, strain it, and evenly inject the meat with a culinary syringe. In this case, keep the meat in a bag for 2 days, then continue cooking according to the recipe.

Place the meat in a vacuum bag and vacuum seal it. If you don’t have a vacuum sealer, use a baking bag and expel as much air as possible. Store the meat in the refrigerator for 5-7 days, turning the bag once a day for even salting.

After salting, heat the meat in the bag in water at 45 °C for 1 hour.

Then cook the brisket in the same bag for 4 hours at 90 °C. A slow cooker or pot on low heat will work; place a plate at the bottom so that the bag does not touch the hot bottom. For sous-vide, you can choose the 62 °C setting and cook for 48 hours.

Transfer the bag with the meat to cold water and cool completely. Then place the brisket in the refrigerator overnight without opening the bag. Slice thinly after it has completely cooled.