Sous Vide Wagyu Beef Brisket with Pepper Sauce

Wagyu beef brisket is perfectly tender and has just enough of a bite after cooking in the sous vide with a handful of peppers. (photo by Courtney)

I am not obsessed, just lazy. Really. These little slices of heaven resulted from total inattention on my part as Kameko-san (the sous vide) cooked some Wagyu brisket (from D'Artagnan) for 36 hours with a dozen kung pao peppers, a teaspoon of juniper extract, and a dash of Peychaud's bitters. So good, I didn't bother with salt and pepper. The juices were so spicy they would have been overpowering made into a gravy. I've saved them for use in very small doses.