Sous vide Corned Beef

So I want to try and cook some Corned Beef sous vide for an upcoming dinner party. I have read a bit about it on Serious Eats and other sites and have found many different opinions on temp, time and cut of brisket. Now, I'm looking for your opinion and experience on the same.

I'm wondering what temperature you'd recommend for both the flakier, hash type and the sliceable sandwich type. Also how long. I've seen both 135f for 48hrs and 147 for 48hrs.

Should I add any fat to the bags. I plan on patting the meat dry so it doesn't get too salty from the brine that it had been resting in.

Also, do you recommend Ball or Flat cut as i've seen both available in the market. I wish I had the time to Corn my own, but I will be buying an already corned piece of brisket.

Thanks!

Find more posts tagged with

Recipes Q's

Comments

Mason_Perry_34060

I have a flat cut from the store that I bought precorned in my Sous Vide as we speak, I spaced out and put it in with the brine for the first 8 hours but I tookit out and rinsed it and then sealed it with fresh water for the rest of it's 48 hour bath, that way some of the salt will migrate out into the water and hopefully not be too salty. I am doing 48 hours at 140 degrees I will let you know how it turns out and take pictures of how firm or flakey the meat is. I ate some short ribs tonight that did a 48 hour bath at 140 and they were amazing, they should have similar connective tissue to the brisket and if the corned beef turns out anything like they did i will be a happy camper. Only hard part is to sear or not to sear, I probably won't but the left overs will get hashed the morning after!

From what I have seen i would think that 147 for that amount of time would be too high a temp, but then again my polyscience book says 148... I prefer more pink.

Chris_Young_80640

@Nick We like to prepare corned beef brisket the same way we do the pastrami, except with different spices and without the smoking step. You can find the pastrami recipe on the course website here: http://www.chefsteps.com/activities/sous-vide-pastrami

I recommend that you try to use the fatty end of the brisket.

nick.pmallon

@Chris @Mason_Perry just took the Corned Beef out after 48 hours at 135f and had to sample a small portion. The rest I am saving for the Notre Dame game on Monday. Here is the first piece. I quick seared it before I sliced it. This temp worked great for slicing for sandwiches or with braised cabbage, etc. Next time I will raise the temp and shred it for a nice hash. I'll probably do that with the leftovers anyways!

Mason_Perry_34060

Mine came out about the same so the second half went back in the bath for another 12-24 hours until it falls apart, there was still a lot of connective tissue left after 48 hours (more than i thought since the short rib was much more tender and it was cooked same time and temp)

I'll post pictures tomorrow of the second half.

grant

I am glad to see everyone talking about brisket. Why? Because it is my least favorite cut out of all cuts from any animal. It is very lean, extremely tough, and does not really like to be cooked at low temps. I have yet to find a cooking time/temp that I like more than pressure cooking. When you pressure cook the cut, you render out all of the collagen, letting brisket's only redeeming quality shine through. I think similar to the leg in pork(ham), I think it would be better suited for curing and dry aging, something that I want to try very soon. You could make a traditional corned beef(dry cure) then simply hang to dry for several months or years. I would be willing to bet that it would be the "new thing", and very delicious.

Grant

Mason_Perry_34060

@Grant you are right, aftet another 12 hours in the bath it had still not broken down the collagen (where as the short ribs were freakin amazing after 48 hours at the same temp) SO, since it was a total of just over 60 hours in the bath would a higher temp help render that out? Or is the high heat of boiling/pressure cooker just a superior method to render out the collagen?

I have a point cut brisket in my freezer and I am debating trying the bath again or doing something else, I love corned beef but I want it to melt in my mouth!

My 60 hour corned beef did produce a great sandwich however, this was my wifes plate since mine didn't ever make it off the cutting board!

grant

I usually make corned beef with other cuts. I just hate brisket. Pressure cooking is definitely superior to sous vide when it comes to rendering collagen. It will however render the meat small and hammered. For me, this is good whew it comes to brisket.

Mason_Perry_34060

Hmmmm... Corned Short Ribs...... Im buying short ribs tomorrow.

lelferreira

I just did a corned ox-tongue at 68C / 24 hrs.

I seasoned the thin slices with a dijon mustard vinaigrette. It's very nice to put on top of salads, sandwiches or just as an antipasti on top of a crusty bread.

Mason_Perry_34060

I have decided to try corned Tri Tip....

Chris_Young_80640

It will be delicious. We've done tri tip using our pastrami recipe.

soultrippa

This is my second go around making this pastrami. The first was personally one of the best things I've ever made. Thank you! This second go around, I'm using tri-tip. Do any adjustments need to be made with the brining or sous-vide times? I curious as to the whether the high sugar content jives well with the tri-tip. Keep up the awesome work, I keep spreading the word!

Tim_Sutherland_52834

As an Australian corned beef is made from Silverside or Bottom Round in the US. You don't ask for corned beef, you ask for silverside.

Dennis_Cloutier_38122

Sorry about digging up an old thread, but does anyone have any suggestions for time & temp for pressure cooking brisket?

Thanks,

Dennis

Chris_Young_80640

@Dennis_Cloutier — It depends on the texture you want, but 30 minutes at full pressure will give you a pretty tender brisket.

James_81273

We are of the same mind on the brisket. What other cut(s) have you used. I had corned beef and cabbage the other day and I am pretty sure it was brisket... and it was great. I haven't gone back to inquire yet.