Trim the brisket of any excess fat and tendons.
Make a marinade from apple juice, Worcestershire sauce, and soy sauce, and inject it evenly into the brisket.
Rub the meat well with mustard and sprinkle with salt, pepper, and garlic. Place it in a vacuum bag and vacuum seal tightly.
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`Tend the meat at a combined steam oven at 72°C with 50% fan speed, sous vide for 24 hours.
``` The cooking time can be extended depending on the desired consistency.
`The meat should be tender but firm enough to slice. Unpack the meat and place it on a grill plate. Please collect the meat juices from the bags. Mix these with BBQ sauce to make a mop sauce and brush it onto the meat. Roast the meat in a preheated oven at 130°C for one hour, mopping it every 15 minutes. Then chill quickly and slice thinly for later use. Caramelize the red onions with butter and brown sugar, deglaze with balsamic vinegar, and reduce slightly. Slice the Camembert. Finishing the Burgers:
Toast the burger buns and spread the insides with BBQ sauce.
Top the meat with onions and a slice of Camembert and regenerate in a combination steam oven at 130°C with 30% humidity for 2 minutes.
Cover the bottom bun with romaine lettuce, add the warmed meat. Top with cranberries and mixed greens, and finish with the top bun. Secure with a skewer and serve. Truffle fries, potato wedges, sweet potato fries, etc., go well with this.