Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Coffee and Spice Brisket

Name: Coffee and Spice Brisket
Prep time: 2880 min
Cook time: 1500 min
Total time: 4380 min
Ingredients: 4 of star anise pods; 2 of cinnamon sticks; 2 tsp of fennel seeds; 1 tsp of mixed peppercorns; 8 cups of water; 1 cup plus 2 Tbsp of light brown sugar, divided; 0.5 cup plus 2 Tbsp of Diamond Crystal kosher salt, divided; 6 cups of ice cubes; 1 (7-pound) of trimmed brisket flat; 0.25 cup of brewed coffee; 0.25 cup of molasses; 1 Tbsp of liquid smoke; 1 Tbsp of coconut aminos; 4 tsp of paprika; 2 tsp of freshly ground coriander; 2 tsp of onion powder; 1 tsp of garlic powder; 1 tsp of freshly ground black pepper; 1 tsp of ground mustard

Carlene Thomas RDN

September 19, 2023

With a 24-hour cook using the Anova Precision Oven’s sous vide mode, this brisket is tender, moist, and totally worth the wait. Topped with a coffee wet mop and spice rub, each bite is tender and flavorful. You can make your own variation by changing up the spices in the brine, rub, and wet mop. Leave the amounts of sugar and salt the same. Note: This recipe works best when the there’s some airflow underneath the brisket. The photos in this recipe show a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.

Serves

Prep Time

48:00

Cook Time

25:00

5 (6)

2800

Ingredients

star anise pods

cinnamon sticks

2 tsp

fennel seeds

1 tsp

mixed peppercorns

8 cups

water

1 cup plus 2 Tbsp

light brown sugar, divided

½ cup plus 2 Tbsp

Diamond Crystal kosher salt, divided

6 cups

ice cubes

1 (7-pound)

trimmed brisket flat

¼ cup

brewed coffee

¼ cup

molasses

1 Tbsp

liquid smoke

1 Tbsp

coconut aminos

4 tsp

paprika

2 tsp

freshly ground coriander

2 tsp

onion powder

1 tsp

garlic powder

1 tsp

freshly ground black pepper

1 tsp

ground mustard

Steps

1. Prepare Brine

Heat the star anise pods, cinnamon sticks, fennel seeds, and peppercorns in a large pot over medium heat. Let toast until aromatic, 3 to 5 minutes. Add the water and bring to a simmer. Stir in 1 cup of the sugar and 1/2 cup of the salt until dissolved and remove from the heat. Stir in the ice cubes.

2. Inject Brisket

Use an injector to inject the brisket with brine in about 5 different locations. This will speed up the brining process.

3. Brine Brisket

Transfer the brisket to a large container. Add the remainder of the brine. Place a plate over the brisket to keep it submerged. Cover the container and refrigerate for 48 hours.

4. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 155°F

Heat: Rear

5. Prepare Brisket for Cooking

Remove the brisket from the brine and place on a perforated pan. If you’d like, you can insert the probe to keep tabs on the brisket’s temperature, but it isn’t necessary during this step. Ensure your water tank has sufficient water for a 24 hour period.

6. First Cook

Rack

Transfer the brisket to the oven, attach the probe (if using), and place a rimmed sheet in the lowest position. Cook until very tender, 24 hours. Check on the sheet pan a few times during the cook to discard liquid if needed.

Sous Vide Mode: On

Steam: 100%

Temp: 155°F

Heat: Rear

24:00 Timer

7. Remove from Oven

Remove the brisket from the oven. Discard liquid collected in the sheet pan and return the pan to the lowest position in the oven.

8. Adjust Oven for Second Cook

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 245°F

Heat: Rear

9. Prepare Wet Mop and Spice Rub

Whisk together the coffee, molasses, liquid smoke, and coconut aminos in a small bowl. In a second small bowl, stir together the paprika, coriander, onion powder, garlic powder, pepper, ground mustard, and remaining 2 tablespoons salt and sugar.

10. Apply Wet Mop

Brush the wet mop on both sides of the brisket. Discard any pieces of whole spices you may find on the brisket.

11. Add Spices

Coat the brisket on all sides with the ground spice mixture. Return to the perforated pan with the fat cap up. If you haven’t already, insert the food probe into the center of the brisket.

12. Second Cook

Rack

Return to the oven, attach the probe, and cook until it reaches its target temperature, about 1 hour.

Sous Vide Mode: Off

Steam: Off

Temp: 245°F

Heat: Rear

190°F Probe Target

13. Broil

Rack

Let the oven adjust to broil and continue to cook until the brisket has developed a dark brown crust, about 7 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 350°F

Heat: Top

00:07 Timer

14. Rest, Slice, and Serve

Let rest for 20 to 30 minutes. If you feel the brisket has not formed a sufficient crust, you can use a torch to brown the top. Thinly slice and serve with white bread, pickles, sliced onion, and watermelon. If you want to serve with a sauce, use the drippings from the second cook.