Sous vide

[stearns]

Corned beef yesterday, 180* for 10 hours, came out perfect. I didn't have time to let it rest too much before slicing it up for sliders, but other than that I wouldn't change a thing

[stearns]

Originally Posted by stearns

Corned beef yesterday, 180* for 10 hours, came out perfect. I didn't have time to let it rest too much before slicing it up for sliders, but other than that I wouldn't change a thing

Tried this again over the weekend but let it rest for about 20 minutes before slicing, it was perfect, only ever cooking corned beef this way now. No spices or anything added, just the brisket cooked in the brine

[BigAsh]

Originally Posted by stearns

Tried this again over the weekend but let it rest for about 20 minutes before slicing, it was perfect, only ever cooking corned beef this way now. No spices or anything added, just the brisket cooked in the brine

NIce Ben....Using the supermarket corned beef flats?

[Tio Gato]

Originally Posted by stearns

Corned beef yesterday, 180* for 10 hours, came out perfect. I didn't have time to let it rest too much before slicing it up for sliders, but other than that I wouldn't change a thing

I did the same yesterday. When it was done I dried it well then mixed a half cup of brown sugar, quarter cup of molasses, teaspoon of dried mustard and half a cup of bourbon. Mixed it up and glazed the hot beef and popped it into a hot oven to crust it up.

Simply the best corned beef of my life.

[BigAsh]

Originally Posted by Tio Gato

I did the same yesterday. When it was done I dried it well then mixed a half cup of brown sugar, quarter cup of molasses, teaspoon of dried mustard and half a cup of bourbon. Mixed it up and glazed the hot beef and popped it into a hot oven to crust it up.

Simply the best corned beef of my life.

you had me at bourbon!