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Grind the brisket using a fine 3mm die to get a steak-like texture.
Mix the ground brisket with the salt and gelatin until well combined.
Portion the mixture into 400g steaks, shaping them into square patties.
Refrigerate the shaped steaks overnight to allow the salt and gelatin to set.
Cook the steaks using the sous vide method for 90 minutes.
Remove the steaks from the water bath and let them rest for 5-20 minutes.
Sear the steaks on a hot grill, adding black pepper as desired.