Barbacoa Sous Vide Wagyu Brisket | Sous-Vide Magazine

Name: Barbacoa Sous Vide Wagyu Brisket | Sous-Vide Magazine
Ingredients: 1 Cuisine Solutions Wagyu Brisket, thawed and cut into 1-inch pieces; 2 C Cuisine Solutions Fire Roasted Red Pepper Sauce; 4 C Cuisine Solutions Creamy Polenta; 1 C prepared barbacoa sauce (our suggestion: Frontera Red Chile Beef Slow Cook Sauce); 2 C beef stock; 3 cloves roasted garlic; 1 sweet onion, sliced; Balsamic vinegar; Olive oil; 2 C sweet yellow corn kernels; 4 Tbsp sweet butter; Blackened cherry tomatoes (store-bought or freshly blackened at home); 2 C mushrooms, lightly sautéed (our suggestion: cinnamon caps, chanterelle, or rehydrated wood mushrooms); 3 whole canned chipotles in adobe, deseeded and cut into strips; Crumbled queso fresco or fresh goat cheese, for garnish; Fresh cilantro, roughly chopped, for garnish; Micro greens, for garnish

www.sousvidemagazine.com

Sous-Vide magazine shares an easy recipe from Southwestern chef and culinary anthropologist Mark Miller for Barbacoa Sous-Vide Wagyu Brisket.

View Original

Share this recipe:

Ingredients

1 Cuisine Solutions Wagyu Brisket, thawed and cut into 1-inch pieces
2 C Cuisine Solutions Fire Roasted Red Pepper Sauce
4 C Cuisine Solutions Creamy Polenta
1 C prepared barbacoa sauce (our suggestion: Frontera Red Chile Beef Slow Cook Sauce)
2 C beef stock
3 cloves roasted garlic
1 sweet onion, sliced
Balsamic vinegar
Olive oil
2 C sweet yellow corn kernels
4 Tbsp sweet butter
Blackened cherry tomatoes (store-bought or freshly blackened at home)
2 C mushrooms, lightly sautéed (our suggestion: cinnamon caps, chanterelle, or rehydrated wood mushrooms)
3 whole canned chipotles in adobe, deseeded and cut into strips
Crumbled queso fresco or fresh goat cheese, for garnish
Fresh cilantro, roughly chopped, for garnish
Micro greens, for garnish