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Tio Gato · 03-17-2017, 04:53 PM

I did a corned beef brisket for today's holiday. Meat bagged with 1/4 cup each Guinness and beef stock. A bit of mixed pickling spice too. Cooked at 140F for 48 hours. Did this earlier in the week.

Tonight I steamed the brisket to heat it up. Simply the best corned beef I've ever had. Tender as could be.

03-17-2017, 04:53 PM	#449
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,075 Trading: (11)	Re: Sous vide I did a corned beef brisket for today's holiday. Meat bagged with 1/4 cup each Guinness and beef stock. A bit of mixed pickling spice too. Cooked at 140F for 48 hours. Did this earlier in the week. Tonight I steamed the brisket to heat it up. Simply the best corned beef I've ever had. Tender as could be. __________________ "You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.