Sous Vide Corned Beef

Sure, there are dozens of ways to cook a corned beef, but cooking it sous vide low and slow ensures it’ll come out juicy and tender, even if you use a flat cut. Twenty-four hours will give you a firmer, sliceable texture, if that’s what you prefer, but I’ve found 48 hours to provide the ultimate in tenderness and juiciness. The fat cap will also render down nicely.

Step: 1

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer’s instructions.

Step: 2

Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into meat. Place corned beef into a large vacuum bag. Seal using a vacuum sealer.

Step: 3

Place bag into the water and set timer for 48 hours. Transfer corned beef to a cutting board and slice across the grain.

Per Serving: 125 calories; protein 9g; carbohydrates 0.2g; fat 9.4g; cholesterol 48.7mg; sodium 563.2mg.

Preparing your food in advance can be extremely enjoyable when you do it with your likely music in the yard , a relaxing beverage of choice or even a partner. It is thoughtful to write every step required to create the meal , which may include everything from your tools and utensils to your processing menu . Make sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right kitchen tools is just as important as having the correct ingredients . This includes all of from pots, pans, bowls and tools that needed to those core of items that are sometimes to forget, such as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or decoration to your dish and long tweezers to range smaller and thinner foods are a must-have for all of home chef.