Take the meat out of the refrigerator 10 minutes before cooking, so it's not entirely cold when it hits the hot pan.

Unwrap the meat from its packaging.

Place your frying pan on the stove and turn to the highest heat. Once the pan is smoking hot, add the fat. As mentioned, I prefer to use ghee, but I can also recommend a 1:1 mixture of oil and butter. The oil ensures that the fat reaches a high temperature, while the butter adds a lovely nutty flavor. Season the meat with salt and pepper.

Place your beef brisket in the extremely hot fat. The meat should just "kiss" the pan and get a quick sear on both sides.

Then place the meat in a vacuum bag.

Vacuum seal the bag tightly.

Place the vacuum-sealed meat in the water bath.

Let it cook for 48 hours at 58 degrees Celsius (136 degrees Fahrenheit).

Remove the cooked meat from the water bath and unpack it from the bag.

Pat the meat dry with a clean cloth or tea towel.

Slice the meat into relatively thin slices against the grain of the fibers.

Serve with your chosen side dishes.