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Corned Beef – Sous Vide Edition

I used a vacuum sealing bag to corn the brisket.  Morton’s Tender Quick plus various spices made up a dry rub that was spread on both sides before sealing.  I gave it a week before removing the meat, rinsing the excess salt off, and resealing in another bag.I was shooting for 10 hours at 180 degrees per a recommendation by  J. Kenji López-Alt at The Food Lab.  He does a lot of good work over there and I highly recommend the site.  Alas, the bag appeared to be failing in that very hot water bath after a few hours so I pulled it out, cut it in two, and resealed for another go at a reduced temp.  I let it go overnight at 155 degrees, and fared much better.This is one of the halves after a day in the fridge to firm it up for slicing.  I think the other half will go to the freezer in the same bag it cooked in.I need a recipe for thousand island dressing – that’s the only thing on the plate I didn’t make, bake, ferment, or pickle.

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Posted on April 18, 2017, in Back to Basics Cooking, Fun with Food, JeffreyW and tagged , , , , . Bookmark the permalink. Comments Off on Corned Beef – Sous Vide Edition.

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