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Barbacoa Sous Vide Wagyu Brisketwith Sweet Corn Polenta and Wild Mushrooms


Chef Mark Miller—considered a pioneer of modern Southwestern cuisine—shares his recipe for barbacoa brisket, prepared with ready-made sous vide products from Cuisine Solutions.


Cuisine Solutions Wagyu Brisket, thawed and cut into 1-inch pieces
2 C Cuisine Solutions Fire Roasted Red Pepper Sauce
4 C Cuisine Solutions Creamy Polenta
1 C prepared barbacoa sauce (our suggestion: Frontera Red Chile Beef Slow Cook Sauce)
2 C beef stock
3 cloves roasted garlic
1 sweet onion, sliced
Balsamic vinegar
Olive oil
2 C sweet yellow corn kernels
4 Tbsp sweet butter
Blackened cherry tomatoes (store-bought or freshly blackened at home)
2 C mushrooms, lightly sautéed (our suggestion: cinnamon caps, chanterelle, or rehydrated wood mushrooms)
3 whole canned chipotles in adobe, deseeded and cut into strips
Crumbled queso fresco or fresh goat cheese, for garnish
Fresh cilantro, roughly chopped, for garnish
Micro greens, for garnish



Large saucepots

Sauté pan


Prepping time: 15 minutes / Cooking time: 1-2 hours


4 servings


For the Barbacoa Brisket:

  1. Combine the barbacoa sauce, red pepper sauce, and beef stock in a large saucepan.
  2. Add the thawed sous vide wagyu brisket to the saucepan, along with the chopped roasted garlic.
  3. Simmer for 1 to 2 hours. If desired, refrigerate overnight for more tender consistency.


For the Sweet Corn Polenta:

  1. In a separate saucepan, heat the polenta. Add the sweet corn and butter.
  2. In a sauté pan, heat a small amount of olive oil. Add the onion and a small amount of balsamic vinegar, caramelizing over low heat for 25 minutes, until very dark and sweet.


To Serve:

  1. Add 1 C polenta to plate.
  2. Top with brisket and barbacoa sauce.
  3. Add sautéed mushrooms, chipotle strips, blackened cherry tomatoes, caramelized onions, crumbled queso fresco, chopped cilantro, and micro greens.


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