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Corned Beef answers

nick.pmallon

I've posted a few comments on the actual recipe that have gone unanswered but I'm hoping will be able to be answered here faster.

Should I let the corned beef rest in the bag for a while before slicing it or can I serve it hot straight out of the bag?

Also, the bay leaves in the pictures are not in the recipe, just for color?

Then the video shows whole spices in the bag but the the pictures show the spices ground up as a crust. I did the latter and made a crust. I'm almost at the 48hr mark now in the circulator so hoping I'll have at least some serving answers. Thanks!

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nick.pmallon

Grant, so I ground the spices you list to put in the bag before cooking it and rubbed that on. It's very intense, you are right. I wipe away a bunch before eating it.

I did find that I probably should have injected the brine into the meat because the very center of the brisket was brown down the middle like it didn't take the cure. Next time I will cut them into smaller pieces, but maybe should be mentioned on the recipe as well. But my question is, will that part of the beef still be good or should I cut around it? Thanks!

grant

With sous vide, it really will not matter. I cut it right out of the bag and serve it as fast as we can. Bay - We add them sometimes, I only add them when we have fresh ones, we have a bush of them so we use them often now.

I would not rub with additional spices, it’s very intense.

bkeene12

In my opinion, your questions fall mostly into the "personal preference" zone. You certainly could serve the meat straight out of the bag; it's fully cooked, but if you do cool it- be sure to use an ice bath before placing it in the fridge. The bay leaf might be an ingredient you could try next time (personally, I like the flavor). Crust and or whole spices... you'll have to gauge how much you like what they offer- I typically will wipe away some of the spice before I eat it. All in all, I think you will be very impressed with your end result. Be sure to post some pics!