Welsh Family Kitchen
Corn Beef Brisket - Sous Vide
This is our first sous vide attempt. There is also a baked version.
1 corned beef brisket, 4-6 pounds
⅔ cup (158 ml) stout beer
⅔ cup (158 ml) beef stock
2 tablespoons (30 ml) of pickling spice
1 small onion, cut into slices
1. Set the Anova Sous Vide Precision Cooker to 135F.
2. Slice the beef brisket in half put each into a separate zip or vacuum seal bag.
3. To each bag, add ⅓ cup of stout, ⅓ cup of beef stock, 1 tablespoon of pickling spice, and half of the onion.
4. Seal each bag and cook for 48 hours.
2018-03-17: for St. Patrick's Day, our first sous vide attempt. Still too salty exacerbated by bullion; value of onions uncertain; perhaps could cook in less than 48 hours.
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