Hi fellow Joulers,
I need your advice. For Superbowl Sunday, I am feeding a crowd Reuben Sandwiches, the cornerstone of which will be a nine pound lean, and fully brined corned beef I purchased from a famous Ann Arbor eatery/food store known for their delicious corned beef.
Having cooked Chefstep's sous vide brisket recipe (followed to the letter), I an convinced that Jouling a brisket yields heavenly results. So here is my question: the Zin........an's instructions suggest cooking their pre-brined corned beef (after a thorough rinsing in fresh water) in a big stockpot with enough fresh water to cover the meat, and then simmering the meat for three hours until internal temp at the thickest part of the brisket holds a temp of 165 degrees F.
Is there anything to be gained by rinsing the corned beef and then following the CS sous riding instructions?; e.g., applying their dry rub after rinsing and then sous viding for 48 hours at 140 degrees F? I can't help but think that the dry rub and sous vide could be the way to go.
Any thoughts? Any suggestions?
Thanks to all.
My best,
Ricardo
