Corned Beef Sous Vide Style
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- Опубликовано: 13 мар 2018
- Check out how easy it is to make some delicious Corned Beef, Sous Vide Style.
Rinse off Corned Beef with cold water to remove salty brine. Allow to air dry for a few minutes. Sprinkle spice packet on both sides, and seal in bag using a vacuum sealer.
Cook the Corned Beef for 48 hours at 140 degrees. Remove, slice and enjoy!
Leinenkugel's Harvest Patch Shandy: www.leinie.com/beer/harvest-p...
Virgil's Root Beer: reedsinc.com/product/virgils-r...
My website, Erik's Smoking BBQ: www.erikssmokingbbq.com/ 
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That look so great I am going to make it for sure Thank you
Some grilling on that prior to the sous vide just builds more flavor!
So excited to try it this way. Gonna start it on Sunday to have it ready for st. Paddy's day
Looks Great Now I am REALLY hungry
I dig it
lol...Kyle there looks and sounds like that kid from Jurassic Park. Nice beer review!
Just found this video, can't wait to use this method for St. Patty's day
Good luck on your St. Patty's day cook, I hope it comes out better than you expected!
Time for a meat slicer Erik...I got one to slice corn beef...roast beef..ham. Buy the meat on sale, then you have deli meats with no preservatives etc....
Are you in miami?
No, I am currently in southern California. Thanks for stopping by!
Is that a Crimson Tide Beer Glass? Roll Tide!!!
Dog fan here...this video just got a dislike...lol(jk)
Don't rinse them unless you want to have to re-season. Sous vide leaches salt out into the bag liquid so it doesn't taste corned the way I like.
Salt beef Brick Lane , East London Beigel Shop.
"the danger zone" for corned beef is like 55f-105f . Nitrites and salt are powerful.
Your kids are freakin cute!! Not camera shy at all...
Yes they are! Check out some of my newer videos. My latest one features my daughter Ave Grace, and she is a natural. Thanks for stopping by! ruclips.net/video/5RMTlUUrZVQ/видео.html
Never Liked Leinenkugel's Shandy's at All!!!!
I don't understand why anyone would want to cook something for 48 hours? Thanks for the video...but no thanks to Sous Vide.
Because it will cook the meat in a way not possible by any other method, and it will be cooked perfectly. Try it for yourself and you will see. Thanks for stopping by and watching!
Hi Eric and to answer Gary C’s comment...First of all thought the same about Sous Vide ! Just a fade why waste your time so many hours. Would not consider floating a piece of meat so so many hours. So I did a two hour steak and was amazed at the cooking exactly the same through out the steak..and the taste was impressive for something from home. Mind you did a pan seared steak cast iron grill and got great results. But the edges did get over cooked as compared to the Sous Vide 2 hr steak. Made chicken breast same thing .Oven roasted skillet was great, but the Sous Vide was definitely juicier. Still and all 48 hours...... I bought 2 corn beef packages.. one for work for a party Fri.. the other Sunday for family.
Eric will use your video as a guide 48 hr cook. 140* Will report results Fri Morning ..BTW..My cousin owns a steak house mid tier. Great steaks chops. I asked him about Sous Vide and gave me a quizzical look. Then he said YOU MEAN WATER BATH...use it all the time..and with that he showed me in the back of his kitchen 4 huge water bath tubs. He uses water bath immersion (Sous vide ) for some of his steaks,chicken, chops to cook, chill and hold While I hear you can hold after chilling up to 7 days he never goes beyond weekend 3 days. And yes he has done 48 hours.
Sorry Eric for such a long post..
I thought the same Gary..but when I did steaks Sous Vide..then threw them on the BBQ for a couple of minutes..my wife thought I was Bobby Flay...they were perfect. I now do a lot of Sous Vide...
@Gary C: the answer is simple...tenderness! The long cook, at low heat, breaks down the connective tissue (collagens like gristle and fat) into a buttery consistency and makes the meat fall apart.This is the reason that BBQ is cooked long and slow (think pulled pork). The “magic” of Sous Vide cooking is precise temperature control. You can cook any protein, with 1/10th of a degree of precision for 48 hours and not have to babysit it as you would a long slow cook on a smoker. Due to the precise cooking temp, the meat is cooked, edge to edge, to the perfect doneness whether you cook for 48 minutes or 48 hours, and NEVER over cooked. And during the cook, the meat is stewing in its own juices, so it never dries out! As mentioned in another reply (steak house water bath), restaurants (especially gourmet restaurants) use this type of cooking every day. Once you try Sous Vide, you’ll retire your crock pot and cook EVERYTHING Sous Vide.
Your kids are Darlings! Changed my thumbs down to thumbs up just for them. But Sous Vide is a fad.
Well if 50 years so far is a fad then I guess...
it's not a fad at all. An integral part of modern cooking
I certainly wouldn’t call it a fad. I wouldn’t want to cook everything this way, but if you’ve never tried prime rib cooked sous vide and then finished in the oven at 500F for 10 min to give it a little crust, you are truly missing out.
🙄
Thats just ignorance talking.
48 hours to cook a small 3-4 lb piece of meat???...you are fucking kidding me ! More SV Insanity...LOL you could cook a whole fucking hog in 12-24 hrs !
When I cook for many hours with sous vide I am not competing in a race. Rather I am trying to achieve a different taste and texture that is not possible by cooking it by more traditional methods.