Beef Quesadilla

• 300 g Brisket Beef
• 1 white Onion, roughly chopped
• 2 Carrots, roughly chopped
• 1 stalk Celery, roughly chopped
• 4 tbsp unsalted Butter or Extra Virgin Olive oil
• 4 sprigs Thyme
• 2 cloves Garlic
• 1 Bay Leaf
• 4 large Flour Tortillas
• 1 cup grated Cheddar Cheese
• 4 tbsp Sour Cream
• 4 tbsp Salsa

Set sous vide to 185 F / 85 C.

Combine brisket, carrot, onion, celery, 2 tablespoon butter, thyme, garlic, and bay leaf in a large zipper lock or vacuum seal bag. 

Seal the bag using the water immersion technique or vacuum sealer on the dry setting.

Place the bag in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the beef submerged. When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and transfer to a cutting board. Discard cooking liquid and cooked vegetables.

When beef is cool enough to handle, shred it into bite-size pieces. Season to taste with salt and pepper.

Melt 1 tbsp butter in a skillet over medium heat. When the butter stops foaming, place one tortilla in the pan. Top with half of the beef and cheese. Top with another tortilla. Cook until golden brown. Flip and repeat on second side. Transfer to a cutting board.

Repeat with remaining butter, tortillas, beef and cheese. Slice quesadillas into quarters. Serve with sour cream and salsa.