Ancho Chili Sous Vide Brisket

Prepare the thermocirculator according to its manufacturer's instructions, and set it to 128 degrees F (53 degrees C). Allow the water bath to reach the desired temperature as well. In the meantime, trim any excess fat from the surface of the brisket to approximately 1/4 inch. Be sure not to remove all the fat, as this will help keep the meat juicy and tender. Pat the brisket dry with a paper towel to remove any excess moisture.

In a small bowl, combine salt, onion powder, garlic powder, smoked paprika, and pepper. Make sure to cover all surfaces of the brisket evenly with the spice mixture.

Place the brisket in a large vacuum-sealable bag and seal it according to the manufacturer's instructions. Transfer the sealed brisket to a warm water bath with the thermocirculator, cover it with aluminum foil to minimize evaporation, and cook undisturbed for 48 hours. Remove the brisket from the bag, reserving the cooking liquid that was used (you should have approximately 3 ½ cups). Strain the cooking liquid through a fine mesh sieve, discarding any solids that remain. Set the brisket aside on a plate or cutting board.

In a separate saucepan, place dried ancho chiles over medium-high heat. Cook the chiles, turning them frequently, until they are blistered and have a distinctive aroma. Remove the chiles from heat and allow them to cool for a short period of time. Once they have cooled enough, remove their stems and seeds, and tear them into 2-inch pieces. Place the torn chiles in a medium bowl with 1 cup of boiling water and 2 cups of strained, reserved cooking liquid; allow them to soften for about 10 minutes.

Meanwhile, heat 2 tablespoons of canola oil in the same saucepan over medium-high heat. Add sliced onions and smashed garlic cloves; cook, stirring often, until the onions and garlic have softened, about 5 minutes. Add tomato paste and cook, stirring often, for 1 minute. Add red wine and allow the mixture to reduce until most of the liquid has evaporated, leaving about 1/4 cup. Remove from heat.

Remove the softened chiles from their liquid, and strain the liquid through a fine mesh sieve, reserving 1/2 cup of the strained liquid. Combine the softened chiles, 1/2 cup reserved liquid, onion mixture, and ketchup in a blender; blend until smooth. Add unsalted butter and sherry vinegar to the mixture, processing until smooth. If you prefer a spicier sauce, add cayenne pepper or hot sauce to taste.

Preheat a grill or grill pan to medium-high heat (350 degrees F to 400 degrees F / 175 degrees C to 200 degrees C). Pat the brisket dry with paper towels and rub it with the remaining 2 tablespoons of oil. Place the brisket on the preheated grill and cook until it develops grill marks, the outside is slightly charred, and the brisket is heated through, about 5 minutes per side.

Transfer the brisket to a cutting board, let it rest for 5 minutes, and slice it thinly against the grain of the meat. Serve hot with the sauce.