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Corned Beef Leftovers one heck of a tasty sammich

Mason_Perry_34060

So last night we had corned beef and we ate half of it, I decided to throw the other half back into the circulator for another 12 hours to see if we could render any more collagen out of the little guy. The short answer: not as much as I would have liked, and after discussing it with @Grant he said pressure cooker was still superior to sous vide when it comes to brisket and the high collagen content, and today I concur. What he did say was something I just hadn't thought of, use a different cut for corned beef, all it is is a brined piece of meat. I am buying short ribs tomorrow.

Pictures: I also found some nice brussel sprouts and decided to experiment, I fryed some on my pannini and made some chips from the leaves, amazing, just some oil and salt. I could eat them all day long, better flavor than potato chips. I made a roasted brussel slaw that was also excellent, and my tried and true cream, bacon and brussels which is always epic win. Mustard sauce was good smothered on everything.

This was my wifes plate as mine went from cutting board to mouth.

The last thing I have to add and it really is the most important thing of this post in my opinion. Even though this corned beef was not the best i ever had (it was close) I really took a great appreciation from this cooking experience becuase even though sous vide didn't elevate this dish leap and bounds above others it really let me focus on the brussel sprouts. The meat just bathed away while I was able to play mad scientist and make two new kinds of side dish that I would otherwise never have time to attempt. Sous vide lets the cook spead out and basically shift workload from the protein in this case to beable to spend more time on sides and less on main ingredient, that to me is brilliant. I love maiing side dishes and I will no doubt make some with the Polyscience unit, but it will also let me experemant and be more creative and do more complicated cooking outside of sous vide, as I will have more time and energy for it. It's win, win. win. Man those bacon cream brussels are fantastic!

Mason @2kmgastronomy

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Mason_Perry_34060

Ya lemme know how it goes, pictures are always good!

I like using other methods of cooking that are delayed I guess you would say, making it easier to multi task, the oven for the potatoes is an example, also my electric rice cooker gets used a lot for different kinds of rice as well as steaming veggies. I think that is why the sous vide was so interesting to me as I always seemed to be baby sitting the proteins, now I can focus on more intricute side dishes while the proteins are in the water bath.

Jack_Mayer_85396

Mason, thanks for sharing the recipe! That sure looks tasty and yet quick and easy.

Mason_Perry_34060

@Brian_Douglas Ya it's really easy actually and I serve them hot, they actually reheat pretty well too.

I normally use about a pound of brussels for 4 people

I quick steam them in a covered pot with about an inch of water until they are bright green and barely tender.

I strain them and let thim sit on the counter to cool slightly.

In a pan I fry a half pound of bacon that has been cut into 1/4" strips until it has rendered and starts to crisp. I remove the bacon with a spider and leave the fat in the pan (if you are squeemish I guess you could darin some....)

I dice a half an onion (white or sweet yellow) and sweat it in the bacon fat.

Add one green apple I use Granny Smith that has been peeled and chopped into about 1/2" cubes and the brussels back into the pan over medium heat. I usually let it sit for a minute or two then add some heavy cream, just enough that it will coat the contents of the pan, and about a tablespoon of Dijon Mustard, I normally use the kind with the big brown mustard seeds in it.

Let everything come to a simmer to heat the brussels and the apple, make sure you move it around or the bottom will burn. I kill the heat and serve straight from the pan with a big spoon. You can grate nutmeg over the top or add some cheese if you want, I haven't been doing either of those lately and it tastes just fine.

I love this dish 1. because anything with bacon is awesome and 2. you still get the bitter flavor of the brussels but it compliments the richness of the cream and bacon so it's a good contrast, plus it takes about 12 minutes total if you render the bacon and sweat the onions while the brussels are steaming.

I made these last night to accompany a steak/potato dish and I should have snapped some pictures, but it's a nice way to add another flavor/texture to a meat and potatoes dish. I have been making smashed potatoes latelty as they are really easy. I boil some yukon gold potatoes until tender, then cool them (they can be refrigerated until you want to use them) then I basically place them on a baking sheet and smash them flat with my hand to about 1/2" inch thick, lightly drizzle with olive oil, season with kosher salt and I have been sprinkling dried dill on top, then into the oven for about 40 minutes until the edges start to get brown and crispy, the insides still stay creamy and I serve them under steak and it's great for soaking up the juices and meaty flavor, plus these basically stay in the oven until you plate them so you have 40 minutes to work on other stuff. For fancier dinners I smash the potatoes and cut them into pretty circles with a ring mold then, bake them.

prince_of_porcelain

@Mason Do you mind sharing the recipe on those Bacon Cream Brussels? Do you serve them hot or cold?