Sous vide

BigAsh · 03-14-2017, 10:53 AM

Nice Vin...I guess Secret Santa next year has to send you a ruler for even slices...but its a start

BTW, your meat looks great...(and it didn't cost you $20 to hear it!!)

Tio Gato · 03-17-2017, 05:53 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.

BigAsh · 03-24-2017, 03:11 PM

Jeff, a store-bought corned beef?....did you soak it before hand of did the long bath remove some of the salt?...sounds tasty

Tio Gato · 03-25-2017, 06:36 AM

It was a cheapo brisket on sale for St. Patrick's. I just rinsed it off. I think some of the salt bleed out into the Guinness and broth. The meat wasn't salty.
Steaming it kept it moist. Many recipes I've seen call for chunking the beef and searing in a pan. Not sure why that's necessary.

I've never done that after cooking it traditionally.

The best thing was it was cooked and ready for a reheat so I didn't have to worry about it while tearing it up at the Irish pub.

03-14-2017, 10:53 AM	#1
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,057 Trading: (46)	Re: Sous vide Nice Vin...I guess Secret Santa next year has to send you a ruler for even slices...but its a start BTW, your meat looks great...(and it didn't cost you $20 to hear it!!) __________________ Keith

03-17-2017, 05:53 PM	#2
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,079 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.

03-24-2017, 03:11 PM	#3
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,057 Trading: (46)	Re: Sous vide Jeff, a store-bought corned beef?....did you soak it before hand of did the long bath remove some of the salt?...sounds tasty __________________ Keith

03-25-2017, 06:36 AM	#4
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,079 Trading: (11)	Re: Sous vide It was a cheapo brisket on sale for St. Patrick's. I just rinsed it off. I think some of the salt bleed out into the Guinness and broth. The meat wasn't salty. Steaming it kept it moist. Many recipes I've seen call for chunking the beef and searing in a pan. Not sure why that's necessary. I've never done that after cooking it traditionally. The best thing was it was cooked and ready for a reheat so I didn't have to worry about it while tearing it up at the Irish pub. __________________ "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.

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