140 for 48 hours. Tastes good – but just – why? Corned beef should be melt in the mouth tender and juicy! This slices beautifully but is a little dry…I guess more like deli corned beef. I consider it my first sous vide fail. Not sure what I’ll do with it now. 🤷🏻♀️
by MasterpieceHot9868
25 Comments
mix it into hash, top with runny eggs
Potato – corned beef soup is quite tasty. It’s also a good way to deal with over salty corned beef.
I had the same fail last year. I prefer my instant pot or crock pot.
My corned beef is six hours away and is also at 140. I will report back if it does the same thing.
Edit:Got too curious and pulled it early. Same situation. Pretty tough. I’d say between yours and mine we know that corned beef doesn’t work at this temp/time combo.
Instapot does an excellent job, then you throw the potatoes in the broth, then the cabbage
Pub owner here. I love sous vide cooking but the way to braise a raw corner brisket is slowly in a generous amount of Guinness.
I like the texture of 155 for 24h
My go to is 145°f for 24 hours. After it’s done I usually sear in butter or ghee, dump the corned beef and cooking juices into a baking pan, cover with aluminum foil (or place in a Dutch oven), then into a preheated oven at 325°f for an hour. Never fails. Did it with an onion jam wet rub a few days ago and turned out super tender and juicy. Lower temps generally keep more juices in the meat, but time plays a factor too. Maybe next time just do 24 hours, consider the optional sear, and finish in the oven for 30-60 minutes to further tenderize.
Edit: Posted this a few years ago now, but essentially [this post](https://www.reddit.com/r/sousvide/s/umpe6DxEVr) has the recipe and pics of the recipe I follow.
[180 for 10hrs.](https://www.seriouseats.com/homemade-corned-beef-brisket-with-potatoes-cabbage-carrots-recipe)
Mine is about 3.5 hours from done… But at 177.
I went with Kenji’s time and temperature recommendation. He preferred 180 but also liked 175 at the ten hour mark(ish)
I’ll report back
https://www.seriouseats.com/homemade-corned-beef-brisket-with-potatoes-cabbage-carrots-recipe#toc-cooking-corned-beef
It is smoking versus sous vide, but my favorite thing to make with brined brisket is pastrami.
Not everything should go in a sous vide
Grilled cheese with horseradish cheddar
185 for 12hrs will get you the right texture
I tried thee methods on Sunday. 1) Sous Vide – 24 hours at 155. 2) 2 hours in the instant pot. 3) 8 hours in crock pot on low. Crock pot and instant pot came out about the same. Sous Vide was more firm but noticeably drier.
I did mine at 140 for 30 hours, and it was juicy, easy to slice and delicious.
138, 24 hours, seems good to me!
I made 25lbs of this from wagyu brisket for a pop-up last weekend – cut thin strips and sauté cabbage with caraway seed, salt, and pepper. Add those two items, some potato sticks, and Irish cheddar, and roll it into egg rolls. Deep fry until golden, and serve with 2 parts soy sauce, 1 part dijon. Always a hit. Hash is solid as well, or you can just pan sear and throw it on a bun with some cheddar and hash browns for a breakfast sandwich. A latke is a game changer too.
I’m with you, still experimenting, because why not.
132 for 24 hours
137 for 48 hours
…..I can see how someone would prefer it that way, but neither were the melt in your mouth that I love.
I’m going to give it one more go with 12 hours at 160 and if that doesn’t cut it, I’m going back to the tried and true pressure cooker.
Right tool for the right job and I’ve pretty much determined that this isn’t the right tool for corned beef.
I did 160/48 came out great
Smoke it. Now it’s pastrami.
After making it once in a pressure cooker 3-4 years ago, it’s the only way I do it now. After it comes up to pressure it takes maybe 60 minutes total. That’s 35 with the meat, then another 1-2 for potatoes/carrots and cabbage. The 60 total is also including the time it takes to get back up to pressure once cracking it open to add the veggies.
r/putaneggonit
Sous vide is only good for a fraction of the things this sub wants to use it for.
I put mine in at 9 pm at 140 degrees and we were supposed to eat a 5 pm almost 2 days later (40 hours) . I pull it out and it wasn’t quite as soft as I wanted (just squeezing with my fingers) as I’d like so I threw it in the instapot for 10 min to soften it up a tiny bit more. It was literally amazing. I’m going at it again right now with a full 48 hours to see how that is, but I might finish in the instapot everytime. we’ll see.