Sous Vide Corned Beef Recipe


Corned Beef Ingredients:

  • 5-7 lb Beef Brisket (Trimmed but leave some fat on it for flavor)

Brine Ingredients:

  • 2 Qts water
  • 1 Cup Kosher Salt
  • 2 tbsp Pink Salt (Curing salt)
  • 2 tbsp Honey
  • 2 tsp Coriander
  • 2 tsp Black Pepper
  • 1/2 Cup Brown Sugar
  • 1 tbsp Dill Seed
  • 1 tbsp Star Anise
  • 1 Cinnamon stick broken in pieces
  • 1 tsp Mustard Seeds
  • 1 tbsp Peppercorns
  • 1/2 tsp Mace
  • 4 Garlic Cloves (Whole)
  • 12 Whole Cloves
  • 12 Allspice Berries
  • 2 Bay Leaves
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Chili Flake
  • 1 tsp Garlic Salt

Wet Rub Ingredients:

  • 1 cup Sweet Onion Jam (Vidalia onions sautéed in olive oil, garlic salt, pepper, salt, & 1 tbsp sugar for 90 mins)
  • 2 tbsp Yellow Mustard
  • 1 tsp Dill Seed
  • 1/2 tsp Mace
  • 1/2 tsp Clove
  • 1/4 tsp Chili Powder
  • 1/2 tsp Garlic Powder


Brining the Brisket:

  • Bring 2 quarts of water to a boil. combine altogether of the brining ingredients till the sugar and salt square measure utterly dissolved within the water. take away from heat and add 2-3 pounds of ice to cool down the brine.
  • Place the cut of meat into a 2-gallon nothing lock bag. Add the cooled brine to the bag. take away the maximum amount air from the bag as attainable and place it into an oversized pan at all-time low of your white goods. make certain all of the meat is submerged within the brine. (Double bag the cut of meat if you wish to be additional careful.)
  • Brine the cut of meat for 7-10 days. on a daily basis you need to flip the meat over and shake the bag gently to form certain the brine mixture penetrates the meat equally and throughout.
  • when your 7-10 day brine take away the cut of meat from the bag and wash it completely beneath cold water. take away the maximum amount of the brine as attainable. the outside of the meat might battle a rather grayish/pale color.  

Creating the Wet Rub:

  • combine all of the Wet Rub ingredients along in an exceedingly bowl. Pat dry the brined beef and rub the wet mixture generously and smartly into the meat. do not be keep here. make certain she is well rubbed down and feeling prepared for her tub.
  • Slide the cut of meat into an oversized vacuum sealer bag (I use Food Saver) and make certain to double seal the sides. The last item you wish is to travel through a ten day method then ruin your meat thanks to a leak. exploitation 2 sealed luggage is associate possibility additionally.

Sous Vide cookery method

  • Place the sealed cut of meat into a sous vide water tub and set your temperature to a hundred and forty degrees Gabriel Daniel Fahrenheit. permit to cook for 36-48 hours.
  • when forty eight hours take away the corn beef from the tub and permit it to cool down whereas still remaining within the bag. Once the meat is slightly take the bit you'll take away it from the bag.
  • you'll do no matter you wish with the meat however I extremely advise trimming the highest, bottom, and every one of its edges (the skin). the sides square measure grayish/brown and square measure manner too salty to consume. Once you trim it the whole corn beef ought to be a bright reddish/pink color. Slice or shred as you see fit!


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