Half N Half Saint Patricks Day Corned Beef. Now with the final report!

[milkman55]

These need to cure so they will go into the SV 30-36 hours before the 17th.

Or so that's my plan so far. All of the recipes I've looked at recommend 30-36 hours for corned beef.

Anova just posted an experiment where they are recommending 60 hrs in the water. Wow

https://anovaculinary.com/great-cor...T_EMAIL_ID]&mc_cid=0d90ded309&mc_eid=[UNIQID]

 

[dirtsailor2003]

Anova just posted an experiment where they are recommending 60 hrs in the water. Wow

https://anovaculinary.com/great-cor...T_EMAIL_ID]&mc_cid=0d90ded309&mc_eid=[UNIQID]

Yeah I think that's not going to happen...

If that's the recommendation then SV is not for home cooks...

 

[dirtsailor2003]

Just checked, still curing...

 

[dirtsailor2003]

Okay so all kinds of time and temp ranges. People running 133-140 for 30-48 hours. Some running 175 for 10-12 hours. Seems the 134 for 30 hours is popular as is the 175 for 10-12 hours.

More reading to do.

 

[dirtsailor2003]

Kenji at serious eats makes a good case for 10 hours @ 180.

Leaning that direction...

http://www.seriouseats.com/2011/03/...-day-simmering-brisket-meat-the-food-lab.html

 

[gnatboy911]

I liked the article from serious eats...I'd probably go with his time and temp if it were me. I like the classic corned beef texture he said he achieved at that temp.

 

[smokin monkey]

I am late to the party on this one!

Looks good so far, I have done Corned Beef before, but interested in the Sous Vide bit.

 

[dirtsailor2003]

Currently rolling along at 183°, Will be ready right around 5pm PST.

Here's the point out of Pop's brine, ready to pac for the soak

33107859800_c53e703e8c_c.jpg

• dirtsailor2003
• Mar 17, 2017

All packed and ready for the sauna

32677264083_85cede7c44_c.jpg

• dirtsailor2003
• Mar 17, 2017

 

[dirtsailor2003]

Time to wrap this thread up!

I didn't get many finished photos, the food was flying off the serving platters!

Recap, I separated a choice brisket into the flat and the point. I used two curing methods to make corned beef. For the flat I dry rub cured it and used Martin's "Digging Dog Farms" universal cure calculator. I ground pickling spice and rubbed that on the flat also. Vac packed, flipped and massaged daily for 14 days.

For the point I used Pop's brine and did a wet cure. Using two gallons of brine. I add 1 cup of pickling spice (1/2 cup per gallon). I brought the salt, sugar, pickling spice and water to a boil then turned it off and let that steep for 30-45 minutes. Once cool I added the proper amount of cure and the meat. This also cured for 14 days.

After much reading I settled on 183 for the temp and 10 hours. I placed both the point and the flat in the same tub. Flat on top point on bottom. I had planned to flip half way through but work got in the way. I don't think it mattered as the end product showed no sign of any difference.

So the meat. Damn good! Both pieces perfectly cooked. Kenji (Serious Eats) nailed this one. Soft yet firm not mushy. Perfect fork tender corned beef.

Differences between the two cuts and cure methods.

The overall favorite was the flat. The flavor and texture were spot on perfect. Dry curing is my favorite but everyone at the table agreed that it was the best.

The point was also good. Good flavor but the texture was not as good as the flat. More liquidy not to be confused with mushy.

So for this battle the flat wins! I'm looking forward to some sandwees made from the flat and hash made from the point!



Both bags had several cups of liquid in them. I didn't get to measure.



Both the point and flat ready for service.

That's all I got!

Enjoy!!!


Sent from my iPhone using Tapatalk

 

[tropics]

Case that meat looks like it is ready to fall apart tender Making me drool LOL

Richie

 

[dirtsailor2003]

Case that meat looks like it is ready to fall apart tender Making me drool LOL
Richie

Thumbs Up

Richie it was perfect some of the best I've had. I now know that I will only be dry curing my brisket for corned beef and pastrami from here on out.

Both the inlaws and the Bro in law asked that I make some for them!

 

[xray]

Wow does that look good! Looks much better than what I did in the crockpot..and that was good stuff!!!

IMG_0142.JPG

• xray
• Mar 18, 2017

Looks like the SV is growing on ya.

Any leftover for Reuben's!?

 

[dirtsailor2003]

Wow does that look good! Looks much better than what I did in the crockpot..and that was good stuff!!!

IMG_0142.JPG

• xray
• Mar 18, 2017

Looks like the SV is growing on ya.

Any leftover for Reuben's!?

Thank you! Yep some of the best I've had! Yours looks tasty too!

Most the point and a bit of the flat is left. Wife is picking up what we don't have for ruebens tonight!

 

[b-one]

Interesting experiment!

 

[dirtsailor2003]

Interesting experiment!

Thank you! It was a great experiment and good eats too!

 

[chef jimmyj]

Nice and thanks for the followup. I spent about 4 hour making corned beef and cabbage yesterday. I sent the veggies and meat to the table and paused to wash my knife and hands, 2 minutes tops. Got to the table and there were 3 TINY slices of meat left on the plated! My wife put her hand on my shoulder and whispered, " Please don't make a scene..." Freaking Animals! That was a mistake I won't repeat!...JJ

 

[gr0uch0]

Nice and thanks for the followup. I spent about 4 hour making corned beef and cabbage yesterday. I sent the veggies and meat to the table and paused to wash my knife and hands, 2 minutes tops. Got to the table and there were 3 TINY slices of meat left on the plated! My wife put her hand on my shoulder and whispered, " Please don't make a scene..." Freaking Animals! That was a mistake I won't repeat!...JJ

That's painful, JJ.  Just like never peeling shrimp ahead of yourself, only one at a time.  They have an uncanny ability to disappear that they don't have with their shells on....

 

[dirtsailor2003]

Nice and thanks for the followup. I spent about 4 hour making corned beef and cabbage yesterday. I sent the veggies and meat to the table and paused to wash my knife and hands, 2 minutes tops. Got to the table and there were 3 TINY slices of meat left on the plated! My wife put her hand on my shoulder and whispered, " Please don't make a scene..." Freaking Animals! That was a mistake I won't repeat!...JJ

I ate several pieces while slicing!

Most of the flat is gone. Which is unfortunate because it was so good! Dry cut eis the way to go.

 

[Rafter H BBQ]

Wow, great thread Case ! That looks top notch man ! Thumbs Up

 

[dirtsailor2003]

Wow, great thread Case ! That looks top notch man ! Thumbs Up

Thank you Justin!