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Sous vide corned beef

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  • jnelsonmdla
    Charter Member
    • Dec 2014
    • 6
    • Hammond, LA

    Sous vide corned beef

    I am eager to cook corned beef this weekend using the sous vide technique to which I am a newbie. I have two questions:
    1) What temperature and for how long? I have read references suggesting 10 hours @ 180 to 48 hours @140;
    2) Sear at the end?
  • DWCowles
    Founding Member
    • Jul 2014
    • 9760
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #2
    Welcome jnelsonmdla

    Comment

    • lschweig
      Former Member
      • Jul 2014
      • 983
      • Oswego, Il

      #3
      A hearty welcome from Illinois.

      Comment

      • Potkettleblack
        Club Member
        • Jun 2016
        • 1835
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        #4
        When in doubt, us the longer, lower temperature in sous vide if you want something unlike what you've had before, and the hotter shorter temperature if you want to replicate braising or traditional textures.

        Comment


        • jnelsonmdla
          jnelsonmdla commented
          Editing a comment
          Thank you, Potkettleblack. What about searing? Do you suggest? And when you write "something unlike what you've had before", is that a good thing?

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          On cuts with a lot of connective tissue (brisket, shoulder, short ribs), transformative is good. On cuts that are already tender (ribeye, strip steak, pork loin, pork tenderloin), transformative is generally mushy, not a winner. But you don't see very many folks advocating 24h+ for ribeye.

        • jnelsonmdla
          jnelsonmdla commented
          Editing a comment
          OK, Potkettleblack, I am going for 48 hours at 140 degrees. Not yet determined if I will sear at the end.
          BTW, I did a strip steak yesterday for 2 hours at 139 degrees. Perfect medium rare with desired tender consistency.
      • tbob4
        Charter Member
        • Nov 2014
        • 2255
        • Chico, CA
        • BBQ's
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        #5
        Advice from a mistake I made. I couldn't find a brisket so I bought a corned beef and smoked it. Terrible because I did not rinse the salt off prior to smoking. So if you are buying a prepped corned beef with the seasoning packed off to the side, I suggest soaking it in water in the fridge for awhile and then pat it dry before applying the seasoning and vacuum packing it.

        Comment


        • EdF
          EdF commented
          Editing a comment
          Got the T-shirt, Man!
      • Dr ROK
        Charter Member
        • Dec 2014
        • 1347
        • Morrill, Nebraska
        • Retired high school teacher and principal
          Dr ROK - Rider of Kawasaki &/or rock and roll fan
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          Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

        #6
        This may be of interest to you: http://www.amazingfoodmadeeasy.com/i...ef-and-cabbage

        Comment


        • jnelsonmdla
          jnelsonmdla commented
          Editing a comment
          Thank you Dr ROK, I liked the site enough to order his (Jason Logsdon) book.
      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 4940
        • Near my cookers...Pensacola FL
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        #7
        jnelsonmdla Welcome! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thank you.

        Comment

      • Thunder77
        Founding Member
        • Jul 2014
        • 2664
        • Halethorpe, MD
        • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

        #8
        Welcome from Baltimore!

        Comment

        • smiliepolarbear
          Charter Member
          • Dec 2014
          • 29
          • Fairfield County, CT

          #9
          I recently did a corned beef sous vide cook-off SeriousEats 180 for 10 hours vs. Chefsteps 140 for 48 hours. They both came out great, but different from each other.

          The 180 degree piece is the top piece in first photo and is the entire second photo. It had a more traditional texture but was more juicy than any corned beef I've ever had.

          The 140 degree piece on bottom of 1st photo and the entire third photo. Very juicy, it had a smoother, more "modernist" texture.

          Both were great but I liked 180 slightly better and my wife liked 140 slightly better.

          BTW, they were both store bought, uncooked but ready brined briskets. Rinse off, pat dry, throw in the bag.


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          • jnelsonmdla
            Charter Member
            • Dec 2014
            • 6
            • Hammond, LA

            #10
            smiliepolarbear I did mine at 140' for 48 hours. Nothing to compare to as you did, but I and my guests were quite satisfied. Excellent moisture, texture, and taste. Like you, out of the commercial package, into the water bath. I was fascinated by the advice by Potkettleblack in reference to the "purge". I did as he suggested. The coagulum, which developed after "nuking" for 90 seconds, I filtered and added the filtrate to my boiling potatoes.

            Comment

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