I had a slab of beef brisket leftover from a different meal and I wanted tacos. So naturally I used my sous vide to cook the brisket. It took a whole day but boy they were good.
Set your sous vide to 135 degrees fahrenheit and season your brisket with salt, pepper, smoked paprika, cumin, cayenne and red pepper flakes. Vacuum seal it up and drop it into the sous vide for at least 24 hours.
Once that bad boy has sat for at least 24 hours you can take it out. I let it rest on a butcher block while I heat up my cast iron pan. Get the pan ripping hot and add some oil. I prefer olive oil but you can use whatever you want. Toss the brisket into the pan and let it sear for a few seconds on every side to get a nice crust. Once you have seared it, let it rest again before slicing into smaller bites for your tacos.
I assembled my tacos with some chopped onion, fresh cilantro and cotija cheese. Make your own tortillas for an even better taco!
