Sous Vide Corned Beef Recipe

If you are looking for the best way to cook corned beef, you need to try my sous vide corned beef recipe. No longer do you need to wonder how long to boil corned beef or hope it is going to be the texture you love.
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Corned Beef Brine Recipe Ingredients:
water
kosher salt
brown sugar
cinnamon stick, broken into several pieces
mustard seeds
black peppercorns
cloves
allspice berries
bay leaves, crumbled
fresh ginger, grated
ice
1 medium beef brisket, trimmed
Corned Beef Brine Method
Place the water into a large 6 to 8-quart stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, bay leaves, and ginger.
Cook over high heat until the salt and sugar have dissolved.
Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.
Once it has cooled, place the brisket in a zip-top bag or an airtight container and add the brine. Seal and lay flat inside a container, cover, and place in the refrigerator for 10 days. (yes, I said 10 days)
Check daily to make sure the beef is completely submerged and shake the bag or container at least once a day.
After 10 days, remove from the brine and rinse well under cool water.
How to Sous Vide Corned Beef
Set your sous vide to 180F.
After rinsing off the brine, place the beef in a vacuum bag. It is optional but I lay on some of the extra spices from the brine. I want to get out EVERY piece of goodness out of those spices.
Vacuum and seal the corned beef. Cook at 180F for 10 hours.
Once you have finished the cook, remove the corned beef from the water and plunge into an ice water bath to stop the cooking.
Trim the fat off of the corned beef. (optional but encouraged)
Slice across the grain meaning, across the short width, in this case.