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 | Corn Beef Brisket - Sous Vide |  | |
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This is our first sous vide attempt.
There is also a baked version. |
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| Ingredients: |
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
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| Procedures: |
1. Set the Anova Sous Vide Precision Cooker to 135°F.
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.
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| Notes: |
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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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03/21/2018
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