Corned Beef ala Sous Vide
So I got Mrs Bear to pick up a Corned Beef @ 4.2 LBS, at “Giant” Food Market, on sale for $1.67 lb.
I had never done a “Corned Beef” in my SV Machine, so I watched a bunch of YouTubes on “Sous Vide Corned Beef”, and it was easy for a change, because I believe it was 6 out of 7 of them said 140° for 48 hours, instead of "All over the place" like most YouTube videos.
I put it in a bowl of Cold Water & into the Fridge @ 12 Noon on 3-8-2019.
Then at 10 PM I refreshed the water in the bowl & rinsed the Brisket Point, before putting it back in.
Then on Saturday, 3-9, I rinsed it well, and after applying the little packet of Spices, I vac packed it, and put in in my Sous Vide Supreme @ 140° at 11 AM.
Then on Monday, 3-11, at 12 Noon, I removed the Pack & put it right into a bowl of Ice water, and into the Fridge.
Then at 4 PM, I removed the brisket from the Bag & Rinsed it again, and sliced it into Strips of Corned Beef.
I had to wait until Noon, because Saturday night we turned our clocks ahead 1 hour (Daylight Savings), and I wanted it to be 48 hours for my records.
So I started by buttering one side of each of two slices of Rye Bread.
Then I put that side down in a pan until slightly toasted.
Then I flipped them over on a plate, and spread some Thousand Island Dressing on the Buttered toasted sides.
Note: My Store didn’t have any Russian Dressing—Only Thousand Island.
Then I laid some strips of heated Corned Beef on the Bread, and a couple slices of Swiss Cheese.
Then a small a pile of Sauer Kraut, and put that in the Nuke for 30 seconds to melt the Cheese.
Then I topped it with the other slice of Buttered, Toasted Rye with Thousand Island on it.
Then I put butter on the outside & toasted the Sammy like I do a Grilled Cheese.
Cut it in half & plated it.
I was disappointed in this Sammy. I don’t know if it was the Thousand Island, but the next night I switched to Yellow Mustard, and saved the Kraut for some Hot Dogs to follow up on our Menu, as soon as we run out of Corned Beef.
I enjoyed these Sammies much better.
BTW: For Years Mrs Bear said she didn’t like Corned Beef, but she was willing to give it another chance, and try some, if I make it. Well she tried some, and she said she didn’t hate it, but wasn’t crazy about it, so I consumed the rest of it over the next few nights.
Then after it was all gone, I made 4 Dogs, and used up the rest of the Kraut, because I never throw food away!!
Oh—Forgot to mention—I sliced up a Big old “Kosher Dill Deli Pickle” that followed Mrs Bear home, and it went well with my Sammies.
Thanks for Dropping By,
Bear
Soaking overnight to reduce salt content:
Apply seasonings & ready for Vac Bagging:
Fresh out of Vac Bag, after 48 hours in SV @ 140°:
Slicing up for Sammies:
Butter one side & toast that side (to be inside of Sammy):
Toasted Buttered inside of Sammy:
Thousand Island Dressing applied:
Add a bunch of Corned Beef & Swiss Cheese:
Top with Sauer Kraut:
Slicing Kosher Dill Deli Pickle:
Butter outsides & toast in Pan:
Cut in half & plate with Pickle slices:
Yellow Mustard on both slices of Rye:
Corned Beef:
Swiss Cheese:
Melted Cheese, cut in half, Plate & add Dill Pickle Spear:
So I got Mrs Bear to pick up a Corned Beef @ 4.2 LBS, at “Giant” Food Market, on sale for $1.67 lb.
I had never done a “Corned Beef” in my SV Machine, so I watched a bunch of YouTubes on “Sous Vide Corned Beef”, and it was easy for a change, because I believe it was 6 out of 7 of them said 140° for 48 hours, instead of "All over the place" like most YouTube videos.
I put it in a bowl of Cold Water & into the Fridge @ 12 Noon on 3-8-2019.
Then at 10 PM I refreshed the water in the bowl & rinsed the Brisket Point, before putting it back in.
Then on Saturday, 3-9, I rinsed it well, and after applying the little packet of Spices, I vac packed it, and put in in my Sous Vide Supreme @ 140° at 11 AM.
Then on Monday, 3-11, at 12 Noon, I removed the Pack & put it right into a bowl of Ice water, and into the Fridge.
Then at 4 PM, I removed the brisket from the Bag & Rinsed it again, and sliced it into Strips of Corned Beef.
I had to wait until Noon, because Saturday night we turned our clocks ahead 1 hour (Daylight Savings), and I wanted it to be 48 hours for my records.
So I started by buttering one side of each of two slices of Rye Bread.
Then I put that side down in a pan until slightly toasted.
Then I flipped them over on a plate, and spread some Thousand Island Dressing on the Buttered toasted sides.
Note: My Store didn’t have any Russian Dressing—Only Thousand Island.
Then I laid some strips of heated Corned Beef on the Bread, and a couple slices of Swiss Cheese.
Then a small a pile of Sauer Kraut, and put that in the Nuke for 30 seconds to melt the Cheese.
Then I topped it with the other slice of Buttered, Toasted Rye with Thousand Island on it.
Then I put butter on the outside & toasted the Sammy like I do a Grilled Cheese.
Cut it in half & plated it.
I was disappointed in this Sammy. I don’t know if it was the Thousand Island, but the next night I switched to Yellow Mustard, and saved the Kraut for some Hot Dogs to follow up on our Menu, as soon as we run out of Corned Beef.
I enjoyed these Sammies much better.
BTW: For Years Mrs Bear said she didn’t like Corned Beef, but she was willing to give it another chance, and try some, if I make it. Well she tried some, and she said she didn’t hate it, but wasn’t crazy about it, so I consumed the rest of it over the next few nights.
Then after it was all gone, I made 4 Dogs, and used up the rest of the Kraut, because I never throw food away!!
Oh—Forgot to mention—I sliced up a Big old “Kosher Dill Deli Pickle” that followed Mrs Bear home, and it went well with my Sammies.
Thanks for Dropping By,
Bear
Soaking overnight to reduce salt content:
Apply seasonings & ready for Vac Bagging:
Fresh out of Vac Bag, after 48 hours in SV @ 140°:
Slicing up for Sammies:
Butter one side & toast that side (to be inside of Sammy):
Toasted Buttered inside of Sammy:
Thousand Island Dressing applied:
Add a bunch of Corned Beef & Swiss Cheese:
Top with Sauer Kraut:
Slicing Kosher Dill Deli Pickle:
Butter outsides & toast in Pan:
Cut in half & plate with Pickle slices:
Next Night's Supper
Yellow Mustard on both slices of Rye:
Corned Beef:
Swiss Cheese:
Melted Cheese, cut in half, Plate & add Dill Pickle Spear:
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