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SOUS VIDE CORNED BEEF

Ingredients

  • 2 to 4 lb. brisket, trimmed
  • pickling spice, to coat
  • 1 C beef broth
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I have been on a roll lately 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. I had never made corned beef, or even thought it was possible…but I DID, and it is AMAZING!

If you are looking for more sous vide recipes, check these out: Sous Vide Egg Bites and Sous Vide Steak!

I was completely unsure how long, and at what temperature I should set my sous vide. If you google or search on Pinterest, you will get overwhelmed. I came across a pin from Sous Vide Ways and 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. I chose not to, and just used the pickling packet that was packaged with the brisket. I found the brisket at my local Harris Teeter. Their HTRancher brand. It came prepackaged, no brine and contained a small pickling spice packet.

a brisket with pickling spice for my sous vide corned beef

I set my sous vide to 180 degrees for 10 hours. As the bath was heating up, I prepared my brisket. It came nicely trimmed, so there was no need to trim further. I coated the fatty part with the pickling spice. Placed the brisket in a ziploc bag and added the beef broth. You can also vacuum seal. I just used the displacement method (how I removed the air), as I lowered the brisket into the water. Cover the sous vide with a lid. In my case, I just used foil. This just ensures that the water will not evaporate, and potentially fall below the minimum water line.

I put this in around 10:30 pm. I woke around 6 am and found that even with the foil, the water had just fallen below the line, and the precision cooker had just stopped (temperature was still at 180). I was able to catch in time and filled water back to an acceptable level. Needless to say, I just ordered a lid! Thank goodness, the little drop in temperature, did not affect the outcome.

When the brisket is almost done, heat a cast iron pan to medium/medium-high. Remove brisket from bag/vacuum packing, and pat dry. Sear both sides…just a minute or so on each side. I weighted the brisket done with another cast iron pan, just to ensure it would sear perfectly.

Remove brisket from cast iron pan. Allow to cool slightly before cutting. Mine was still a bit warm when I sliced. I used mine that same afternoon to create a few recipes. I made like a “boat” out of foil and placed brisket with a touch of water to keep it juicy. I would suggest if you are not using the same day, to store in fridge, unsliced. ENJOY creating amazing recipes out of your brisket!

I used the corn beef a few different ways. Check out my recipe for Corned Beef and Cabbage and for The Best Two-Cheese Reuben Sandwich.

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