Lately, I have been creating some fabulous dishes with my sous vide precision cooker from ANOVA! St. Patrick’s Day is approaching. So, I thought what better way to celebrate than with homemade Sous Vide Corned Beef. In fact, this was my first time preparing corned beef. Honestly, it was incredible.See links below for the fabulous dishes I created using this super tender, and delicious corned beef.
Admittedly, I was completely unsure how long, and at what temperature, I should set my precision cooker. If you google, or search on Pinterest, you will get overwhelmed. Thankfully, I came across a pin from Sous Vide Ways. For some reason, I just felt like they had done the research and experimentation, in creating the perfect sous vide corned beef. They did brine for seven days. However, I chose not to, and just used the pickling packet that was packaged with the brisket. Luckily, I found the brisket at my local Harris Teeter. The HTRancher brand came prepackaged. The package did not include brine. However, it did contain a small pickling spice packet.
HOW TO SOUS VIDE CORNED BEEF
Set the precision cooker to 180° for 10 hours. As the bath is heating up, prepare the brisket. Mine came nicely trimmed, so there was no need to trim further. Coat the fatty part with the pickling spice. Place the brisket in a sealable bag. Add the beef broth. If you have a vacuum sealer, use it. Since I do not, I just used the displacement method (how I removed the air). As the brisket is lowered into the water, squeeze out the air. Cover the bath with a lid. This will ensure that the water will not evaporate, or fall below the minimum water line.
I put the corned beef into the bath around 10:30 pm. When I checked on it the next morning around 6 am, I found that even with the foil covering, the water had just fallen below the line. When this happens the precision cooker will shut off. Thankfully, this must have just occurred because the water temperature had not yet fallen. Needless to say, I ordered a lid! Thank goodness, the little drop in temperature, did not affect the outcome.
UPDATE: Since posting this last year, I invested in an Anova Sous Vide Cooking Container with Lid. Since this purchase, I never have to worry that my water levels will drop, no matter the cook time.
TO FINISH AND SERVE THE CORNED BEEF
When the brisket is almost done in its bath, heat a cast iron pan to medium-high. Remove the brisket from bag/vacuum packing. Pat dry. Sear both sides for just about a minute or so, on each side. In order to achieve a perfect sear, weigh the brisket done with another cast iron pan.
Remove the from the cast iron pan. Allow the corned beef cool slightly before cutting. Be sure to cut against the grain, as shown in the photo below. However, if you are not using the same day, I would suggest to store the corned beef in fridge, unsliced. Make a “boat” out of foil and place brisket with a touch of water to keep it juicy. ENJOY creating amazing recipes out of your brisket!
Naturally, I used the corned beef for an amazing Corned Beef and Cabbage on St. Patrick’s Day. Leftovers were used to prepare The Best Two-Cheese Reuben Sandwich. This sandwich was recently highlighted in the March 2021 issue of Neighbors of South Charlotte Magazine.
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