Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.


Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms


  • Please log in to reply
No replies to this topic

#1 PedroG

  • participating member
  • 488 posts
  • Location:Switzerland

Posted 10 February 2010 - 05:02 PM

Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms

Ingredients for 2 servings
about 400g well marbled Brisket
3 tablespoons rice bran oil or other high smoke point oil (grapeseed oil)
3 tablespoons extravirgin olive oil
3 tablespoons Cognac (brandy)
2 small onions, finely diced
½ yellow or red bell peppers cut into strips
90 g mixed mushrooms
100 ml of gravy from last Brisket (or concentrated stock)
1 teaspoon mustard, Dijon type
1 teaspoon paprika mild (not spicy!)
1 medium pickled cucumber cut into thin strips
2 tablespoons parsley, finely chopped
approx. 120g sour cream with herbs

Sous Vide - cooking
Marinate brisket with Mexican style (medium hot) marinade in the vacuum bag for at least 3 days at 1 ° C, cook sous vide 48 hours at 55.0 ° C.

Preparing the sauce
At a moderate heat sauté onions in olive oil, add peppers (preblanched in the microwave oven for 2-3 minutes) and mushroom mixture, stir-fry, remove from heat and add the gravy. Add pickled cucumber, pepper, mustard and cognac. Put on very low heat, add sour cream and keep warm, but do not boil as the cream will separate. Remove the brisket from the bag, cut into strips (about 8x10x35mm), sear very quickly in smoking-hot rice bran oil, add the meat and the parsley to the sauce.

Serve on warmed plates. Typically served with spätzle (south German) or chnöpfli (Swiss).
And don't forget a glass of good red wine!

Enjoy your meal!

Peter F. Gruber aka Pedro
eG Ethics Signatory

Also tagged with one or more of these keywords: Modernist