Steve Corned Beef

[jms62]

Originally Posted by Rverge

and you like Sous Vide cooking style?

Absolutely. I cook nearly all my protein this way.

[jnunan4759]

Thanks much Steve !

Interesting article jms. Always wondered why all my old relatives always had ham and cabbage. Now I know.

I'm going to roll with the SB recipe, got plenty of time to play some races Sat.

[Rverge]

Originally Posted by jms62

Absolutely. I cook nearly all my protein this way.

cool! i do not use so much. not even in the kitchens i worked. Keller uses it a lot. or he used to. and i do think the Troisgros bros started to use it for their Foie.

[jms62]

Originally Posted by Rverge

cool! i do not use so much. not even in the kitchens i worked. Keller uses it a lot. or he used to. and i do think the Troisgros bros started to use it for their Foie.

I have Keller’s book but it is far above my head and alot of ingredients are not obtainable for the layman. Been to alot of resurants that use it for chicken. It is magical for chicken. Simple Costco skinless deboned chicken breasts for 2 hours at 150 is something I have several times a week. Again recipe from SeriousEats.

[jnunan4759]

Well, it was good. I violated the recipe and put a can of beer in there. Turned out rare, I had a 4# brisket. Could have let it go for 7 to 7 1/2 hours. Maybe the added liquid skewed that. You do have to remove it and let it rest. I waited 20 min. and the fat was not fully congealed. Should have waited 45 minutes. Ate dinner and let it sit and now it is perfect for sandwiches tomorrow.

Taste was excellent. So tender you could cut with a fork. Searing it kept all those nice juices in. Really good.

I think the beer was a plus. The alcohol steams off in the cooking, so it's not like boozy corned beef. It's long gone. However, I would imagine different beers or ales could enhance the cooking.

But I did think that skewed the cooking time. Steve said 4T of liquid, but if I am cooking something at home and it runs out of liquid, I'm in big trouble. I'm in a world of trouble. If I got smoke or smell in the kitchen, my life turns horrible. So I try to err on the non-smoke side.

[Rverge]

Originally Posted by jnunan4759

Well, it was good. I violated the recipe and put a can of beer in there. Turned out rare, I had a 4# brisket. Could have let it go for 7 to 7 1/2 hours. Maybe the added liquid skewed that. You do have to remove it and let it rest. I waited 20 min. and the fat was not fully congealed. Should have waited 45 minutes. Ate dinner and let it sit and now it is perfect for sandwiches tomorrow.

Taste was excellent. So tender you could cut with a fork. Searing it kept all those nice juices in. Really good.

I think the beer was a plus. The alcohol steams off in the cooking, so it's not like boozy corned beef. It's long gone. However, I would imagine different beers or ales could enhance the cooking.

But I did think that skewed the cooking time. Steve said 4T of liquid, but if I am cooking something at home and it runs out of liquid, I'm in big trouble. I'm in a world of trouble. If I got smoke or smell in the kitchen, my life turns horrible. So I try to err on the non-smoke side.

Corned beef rare?? beer would or more liquid would not skewed. may be next time take cover off and let it brown just a bit. can always glaze it with honey-mustard mix

[jnunan4759]

OK, Now today it is just perfect. Had a great cold sandwich. Taste and tenderness was right on.

[jnunan4759]

OK, going back in. Got the CB and Cabbage, but not the carrots and potatoes. May try at the store tomorrow. Did all the marinade and ready to go in the morning. Going to sear and braise. Not really different, but going to sear in a wok. Don't think it makes a difference. I guess it is my Chinese background. I'm an Irish-American from Philly but have a great Chinese wife.