The promise of melting tender corned brisket has been tempting me since I got my Joule at Christmas. Last night we had it for the second time. First time was good. Second was better. I used ordinary grocery store corned beef. Rinsed well and slid into a sous vide bag. I took the spice packet and dumped it in a small pot of boiling water and infused it for about 45 minutes and then poured it into the bag with the brisket and sealed it up. Set the Joule for 140° and 48 hours and let her rip.
Two days later I slid the bag out of the bath, opened a corner and poured the juice and seasonings into a pot of carrots and potatoes and set them to boiling. I added wedges of cabbage partway through so they would finish at the same time as the root vegetables.
By the time the veg were done the meat had cooled enough to slice. Creamed horseradish on the side and I served it up. I love it done this way. Pre boiling the spices was a critical step to season the meat.
