(left) Traditional 8 hour crock pot slow cook vs (right) 48 hour 131 sous vide.
Both were great. Very different. You can see the collagen in the intramuscular fiber in the sous vide makes it a little chewy but also very tender. The traditional is sliceable and very beefy pull apart tender.
by MeOnRepeat
4 Comments
Thank you for sharing I like the side by side view
Sorry OP but corned beef has to be cooked higher for texture imho
Like 175/10 hours or so
Ooph, I don’t know. The one on the left looks more palatable….
That sounds vide one looks sketchy