Remove the coarse fat and sinews from the beef brisket. Create a marinade from apple juice, Worcestershire sauce, and soy sauce and inject it into the beef brisket, evenly distributed.<o:p></o:p>Rub the meat well with mustard and sprinkle with salt, pepper, and garlic. Place in a vacuum bag and vacuum seal tightly.<o:p></o:p><o:p> </o:p>Place the meat on a rack and sous vide cook at combi steam 72°C with 50% fan speed for 24 hours.<o:p></o:p>The cooking time can be extended depending on the desired consistency. The meat should be tender yet sliceable. Unpack the meat and place it on a grill plate. Please collect the meat juices from the bags. Mix these with BBQ sauce to create a mop sauce and brush the meat with it. Crisp the meat in hot air at 130°C for one hour, “mopping” every 15 minutes.<o:p></o:p>Then quickly chill and portion into thin slices for further use.<o:p></o:p><o:p> </o:p>Caramelize the red onions with butter and brown sugar, de-glaze with balsamic vinegar and reduce slightly.<o:p></o:p>Slice the Camembert.<o:p></o:p><o:p> </o:p>Completion of the burger:<o:p></o:p>Toast the burger buns and spread BBQ sauce on the insides.<o:p></o:p>Top the meat with onions and a slice of Camembert and regenerate in combi steam at 130°C with 30% humidity for 2 minutes.<o:p></o:p>Cover the bottom of the bun with romaine lettuce, place the heated meat on top. Add cranberries and wild herb salad, and close with the burger top. Secure with a skewer and serve. Truffle fries, wedges, sweet potato fries, etc. go well with this…