24 hours serves 6-8

Holiday Brisket Seared with Herbs and Mayonnaise

It might sound fancy and intimidating but as long as you have the time, you’ll find the sous vide method to be a reliable cooking friend in the kitchen. Perfect for large gatherings, this foolproof method is a show-stopper in the center of the table. You may be asking, "what IS sous vide?" It is translated as “under vacuum." It is a French technique that has been a standard in restaurant kitchens for decades. You will need a sous vide circulator. A decent one can be bought for about $100. The circulator gently warms the water and gradually cooks the meat at a steady & controlled temperature until you are ready to serve dinner.
Gluten-Free Keto Paleo Whole30

PREP: 15 min. ACTIVE: 15 min. PASSIVE: 24 hrs. DIFFICULTY Easy


  • 1 Pre 38 OZ Brisket
  • 6 garlic cloves, mashed
  • 2 t kosher salt
  • 2 T butter, room temperature
  • 10 sprigs fresh thyme
  • 1/4 C mayonnaise
  • Sous Vide Circulator
  • Large stock pot
  • Large freezer bag or vacuum sealer (optional, freezer bags work just fine)
  • Binder clips or kitchen clips
  1. Remove brisket from package and blot dry with paper towel.
  2. Mash garlic, salt, and butter to form a paste.
  3. Place brisket on a large plate or cutting board and rub paste over brisket .
  4. Place 5 thyme sprigs on each side of the meat, the butter mix should help them adhere.
  5. Place the brisket in the refrigerator for about an hour, this will enhance the flavor by providing a quick and very light “cure” on the meat.
  6. Bring brisket to room temperature (about 35 to 40 minutes) before cooking.
  7. Fill a large pot with hot water and attach the circulator. Set temperature to 135°F, if you use hot water it should take about 10 minutes to reach 135°F.
  8. Place room temperature brisket in the freezer bag and seal 3/4 of the way.
    Slowly lower freezer bag into the water to slowly push out the air in the bag.
  9. As you submerge the bag, start to zip the closure, finishing closing right before the water level reaches the top of the bag. The meat should stay submerged and no water should flow into the bag. You should be able to do this without touching the hot water. Be careful not to burn your hands, however 135°F should just feel hot, not scalding. You want as much of the air out of the bag as possible. If your brisket does begin to float up you can use a plate or pot lid to help keep it submerged.
  10. Sous vide the brisket for 24 hours. check the water level every 8 hours, adding as needed as most circulators will shut off if the water level gets too low.
  11. When brisket is done remove the bag from the pot (there will be liquid in the bag). Remove the brisket and discard the thyme sprigs.
  12. Test internal meat temperature with a thermometer, it should register about 195°F. Allow roast to cool for about 20 minutes before searing.
  13. Blot the brisket with paper towel and using a silicone pastry brush, brush the mayonnaise on all sides and ends.
  14. Heat a large cast iron skillet over high-heat. Don’t add any cooking oil, the mayonnaise coating will sear the brisket.
  15. Place the brisket in the pan and sear on both sides for 2 minutes each.
  16. Reduce the heat to medium-high if needed. Using tongs, also sear the ends and side surfaces until nicely browned.
  17. Carve the brisket into thin slices, cutting against the grain with a sharp knife.
  18. Arrange the slices on a serving platter, surrounded by your favorite sides, like stuffing, green bean casserole or mashed potatoes.


Holiday Brisket Seared with Herbs and Mayonnaise

Amount per 150g

  • 150g

    1 serving
  • 225kcal

  • 29.12g

  • 478mg

  • .1g

  • 11.44g

  • 1.49g

  • .29g


Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt