Sous Vide Corned Beef Question

[efincoop]

Hi All,

I have read several threads on cooking corned beef via Sous Vide. None of the posts I read mention adding any of the pickeling spices to the bag. Has anyone tried that and if so, were you happy with the results?

[CaptainMike]

I haven't done that with a corned beef, but have done so many times using spices and aromatics with other meats. I would think it would work just as well, but that's supposition on my part.

[efincoop]

Thanks CaptainMike ! I think I'll add a small amount. Maybe 1 TBS and a little avocado oil and see what happens. I'll be sure to report back.

[bbqLuv]

We boil corn beef with the seasoning mixed in the water.
Let us know how it turns out.

[efincoop]

Here are some pics of the corned beef prior to going into the water bath. I'll post an update post cook.

[efincoop]

So I promised I would post back on my results. I was underwhelmed . First my foodsaver bag failed. I noticed it about 5 hours in. It wasn't a complete fails, but the bag did take on at least a cup of water. I pulled the corned beef, drained the water from bag #1 and promptly placed it inside another foodsaver bad and in a different container with fresh water. The end product had a decent texture and was not at all salty thanks to the desalination, but it was very dry tasting to me. I will like try this approach again, but I will go with a lower temp/longer cook and double bag from the start.

I am open to any insight fellow sous vide cooks would like to share.

[texastweeter]

Sorry, don't use a hot tub, not qualified to comment.

[johnec00]

We've never done corned beef with pickling spices, but many times with "pastrami spices" and it comes out flavorful and moist.
We make our own corned beef with much less salt than the commercial stuff, so no de-desalination needed. Then mustard rub, apply the spices and smoke for a couple of hours. You wouldn't smoke, but I would suggest grinding the spices rather than using them whole. We then refrigerate for a couple of days, but I don't really know what good that does. Then vacuum bag ans SV for 3 days at 135º. After the SV, we reset the bark on a quick gas grilling, but again for corned beef, probably not needed.

Anyway, just rambling thoughts for what they're worth. Here's a pic:

[efincoop]

Thanks for the sharing your technique. 72 hours in the Sous Vide? Wow, I don't think I have ever gone longer than 36 hours for any Sous Vide cook. I was definitely after more of a traditional corned beef flavor and usually take part of my corned beef to make pastrami.

[texastweeter]

This is what you do with corned beef. It wants to grow up and become pastrami