I heard a lot of positives about cooking Corned Beef at 180°F, so I thought I’d try it. The results were extremely dry.
I started with the Serious Eats recipe.
Rinse the meat in water.
10 hours at 180°F.
Chill overnight.
Here I diverged from the recipe. I seared with a torch, and then reheated in sous vide in a fresh dry bag while the original drippings from the bag were used to boil the vegetables.
Granted, the Serious eats recipe suggests reheating by simmering in water, so that definitely could have helped with the dryness. I’m going to simmer a couple of left overs to see if that makes it better.
My wife, who dislikes fatty meat, did like it.
Mt mother in law liked that it looked more like a traditional corned beef.
I’ll definitely be trying something different next time.
by fricks_and_stones
5 Comments
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I love my sous vide. Corned beef is one of those things that does not benefit from it in my oppinion. I’ll stay traditional on St Patrick’s day
Next time keep it in the bag in the fridge and reheat SV in all its juices. You removed all the liquid and then torched it, it would be weird if it wasn’t dry!
I personally did 140 for 36 hours. It was nice and juicy and held together, but was still tender to the tooth to where you didn’t need a knife to cut. Pretty perfect if you ask me.
What was the reason for cooking it at 180? For beef, I can’t think of a texture/temp I enjoy other than 120 – 140 for steak-type things, or 200+ for fall apart