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Sous vide corned beef??
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Brisket and short ribs have wide varieties of time/temp combos because you can get a wide variety of acceptable results with them. Steaky, pully, braisey, novel rare, so many different ways to go beyond steak cooking ranges.
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Thanks for the info Flynhawaiian I had forgot I started this post! I have 3 frozen pickled (from Costco) hunks of brisket. I will have to try that (to date I have not yet done any long cooks in my sous vide I'l need to figure out a way to keep the water from evaporating.
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So just to update everyone on this. I cooked the corned beef for about 36-hours at 150. It wasn't quite done and needed to be boiled for about 30 minutes. So I would extend the time out a bit.
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EdF, Ed I need Mor'n Tech Support I Need a BBQ Girdleâ“â“ 🍀🍀👍🍀🍀 🍀🤗😇🤗🍀
From a Backyard Cremator in Fargo ND, Dan
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Under 130 for that long seems like a food safety bomb. 150 for 36 sounds OK.
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Seems like brisket, whether corned or not, has the widest range of SV time/temperature profiles. If I was running a cooking site, this would be a good excuse to cook LOTS of briskets.
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Sounds like you need a visit from "tech support". Got plenty of corned beef or brisket or tough roasts or short ribs or sumthin' ? Tech support gets, um, hungry!
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You think cooking it at 150 for 36 hours would be too much? The sous vide maker shows a recipe at 120-125 for 48 hours. Thoughts
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So, after finding inclination but lack of time for a brine-it-yourself corned beef, I sent off for a Wagyu / Black from SRF. Sent them a query about doing it SV. They referenced me to the ChefSteps recipe: 48 hours @ 140 F. That's what I've got in progress now. I'll pull it this evening, quick chill, and into the fridge for tomorrow.
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I Still Don't Parleee Voooo SIOUX VEEEE DOOOO? Meathead Said to Buy A Joule before last Thanksgiving So I Didâ“. It's Still Unopened in the Box it Came In â“. Looking at Every One Else's, Corned Beef and Cabbage, 👍@mgaretz 👍,
I Might Take a Whack at Parleee Voooo'ng Next Yearâ“. No Time This Year, 10# of Brisket to Get Out of the Brine,
+-3# Corned Beef, the Balance Pastrami! I HOPEâ“. 🍀🍀😇🍀🍀 Happy St. Paddy's Day 🍀🍀😇🍀🍀
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Well it's going to be pastrami instead of corned beef. But my take is that I prefer pastrami!
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Meathead just posted a recipe for pastrami and he's cooking it at 150-F for 36 hours. Do you think that would work the same?
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