put a store bought corned beef brisket in the Anova Sous Vide last night at 6:00 pm at 175 degrees. pulled it at 5:30 Am this morning. best corned beef I or my wife ever had.
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Store bought Corned beef brisket
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Founding Member
- Aug 2014
- 885
- Bay City, Michigan
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Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
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one other thing I have made a habit of doing. My Anova is dead nuts on temperature wise, however I always double check the water with instant read thermometer. l also did mine for just under 12 hours at 175 ,And most importantly, make sure you save some for corned beef hash and eggs on Tuesday morning!
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I did my first home cured corned beef this year, using the Meathead brine instructions - including the pickling spice recipie. I think the results were better than the usual store bought stuff, and since I got a large flat at the wholesale club I had a lot of it. I put three pieces in the slow cooker with one small sweet red onion and two smaller yellow onions (that is what I had on hand that needed to be used or planted). I also put in some chopped garlic. Then two bottles of Sierra Nevada Hop Hunter IPA and a bit more pickling spice. I did all that at 0630 before leaving to work. My wife got to sit at home and smell the food all day, and also helpfully added the cabbage a few hours before I got home. It was all done at 1900. And trust me, it was well worth the 2 weeks curing plus 12 hour slow cook.
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