I have been wanting to try this ever since Smoken Al did a pastrami Sous Vide cook.
I'm going to keep this cook simple and close to traditional corned beef as possible using nothing but the corned beef as is and some additional pickling spices.
I bought a small 3 1/4 pound corned beef flat from my local supermarket. There wasn't much to choose from and I paied to much for a flat that looked more like a point.
http://www.smokingmeatforums.com/co
ntent/type/61/id/521677/width/200/height/400
See it looks like a point, I thought it was folded but it wasn't, it was just a crappy cut of meat.
First step was to take it out of the package and wash it off with cold water.
You may already know how those pickling spices like to embed themselves in the meat making it difficult to remove them especially when you vacuum pack the meat.
To avoid that unpleasant problem I cut a piece of cheese cloth and lied it on top then placed it in the vacuum bag and spread the spices on top of the cheese cloth and vacuum sealed it.
Next I got the Sous Vide set up to cook for 50 hours at 135 degrees I dropped the corned beef in when it was ready and it went right to the bottom and stayed there for 50 hours. I covered the pot with foil to avoid evaporation. The Sous Vide didn't fluctuate even 1° the whole 50 hours.
Here it is out of the pot after 50 hours.
I let it cool to room temp then cut the package open and removed the meat. The chees cloth and pickling spices peeled right off but next time I would wrap it in cheese cloth because some of the spices got under the meat.
It turned out fantastic, tender, moist and tasty
More important the boos loved it.
She took it upon herself to slice it up for Reuben sandwiches which I vacuum packed in small two sandwiche packages.
Here are the money shots.
My only regrets is that I didn't make nearly enough. I will be doing this again soon.
Thanks for looking.
Randy,
I'm going to keep this cook simple and close to traditional corned beef as possible using nothing but the corned beef as is and some additional pickling spices.
I bought a small 3 1/4 pound corned beef flat from my local supermarket. There wasn't much to choose from and I paied to much for a flat that looked more like a point.
http://www.smokingmeatforums.com/co
ntent/type/61/id/521677/width/200/height/400
See it looks like a point, I thought it was folded but it wasn't, it was just a crappy cut of meat.
First step was to take it out of the package and wash it off with cold water.
You may already know how those pickling spices like to embed themselves in the meat making it difficult to remove them especially when you vacuum pack the meat.
To avoid that unpleasant problem I cut a piece of cheese cloth and lied it on top then placed it in the vacuum bag and spread the spices on top of the cheese cloth and vacuum sealed it.
Next I got the Sous Vide set up to cook for 50 hours at 135 degrees I dropped the corned beef in when it was ready and it went right to the bottom and stayed there for 50 hours. I covered the pot with foil to avoid evaporation. The Sous Vide didn't fluctuate even 1° the whole 50 hours.
Here it is out of the pot after 50 hours.
I let it cool to room temp then cut the package open and removed the meat. The chees cloth and pickling spices peeled right off but next time I would wrap it in cheese cloth because some of the spices got under the meat.
It turned out fantastic, tender, moist and tasty
More important the boos loved it.
She took it upon herself to slice it up for Reuben sandwiches which I vacuum packed in small two sandwiche packages.
Here are the money shots.
My only regrets is that I didn't make nearly enough. I will be doing this again soon.
Thanks for looking.
Randy,