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SousVide Beef Brisket Steaks in mushroom red wine jus


  • beef brisket
  • Mushroom Red Wine Jus
  • 1 tbsp butter
  • 1 tbsp mince shallots
  • 1 tsp mince garlic
  • 1 pkt brown chestnut mushrooms
  • 1 tbsp Roux mic butter & flour equal amount
  • 1 cup red wine
  • salt and pepper
  • Butternut Squash Puree
  • peeled and cubed butternut
  • butter


Mushrooms Red Wine Jus

  • Melt butter and add in the chopped shallots and garlic. when fragrant add in the mushrooms
  • Add in the red wine. Reduce to half by boiling before adding the beef stock.
  • After adding the beef stock let it reduced to half by boiling.
  • Add the roux slowly and stir till it reach the consistence you want.
  • When done, add in any excess juice from your beef SousVide and a slice of butter for a glossy jus.

Butternut Squash Puree

  • Preheat oven to 200 C/Gas 6. Place squash on a baking tray and drizzle with melted butter. Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled. Scoop flesh into a food processor; pulse until smooth. I put into a pipping bag to pipe on plate,


  • Just blanch in hot water and just laced with butter.