If you were going to cook your St. Patrick's day corned beef sous vide

R

RZA

New member
.... how would you cook the vegetables?

Specifically, how to get some decent flavor into them if you can't
simmer them in the same pot as the meat?

My current plan is to cook the corned beef sous vide at about 145 F for
48 hours.

Any suggested alternatives (that have actually been *tried*, that is)?

Isaac
 
On Tue, 01 Mar 2011 20:31:00 -0800, isw wrote:

Cook them in beef broth. Haven't done that exact thing because of
sous vide, but I've made lots of soup so I know how the vegetables
will turn out.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Re: isw-BB8F1E.20310001032011@[216.168.3.50]

isw wrote:


As to the vegetables... you could add the brining liquid from the cryo into
the cooking water as well as one of the spice packets, and flavor the water
with some beef au jus or demiglace if you have it, otherwise stock.

As to sous vide cooking a (heavily brined) corned beef.... why?

Stick it in the smoker if you have one!

MartyB
 
In article
,
projectile vomit chick wrote:


Folks who have done it say things like

"the very best we have ever had -- so moist, so tender, just amazing"

and

"this corned beef -- cured beef brisket -- was amazing after being
cooked at 146F for 48 hours. Tender, juicy, and delicious."

and

"Corned beef cooked sous vide results in a great texture for the meat.
It is also much juicier and more flavorful than many corned beefs."

So I thought I'd try it.

Isaac
 
Re: isw-EF15E2.11522902032011@[216.168.3.50]

isw wrote:


I admit to being skeptical without having tried it, but I'm one shade off
from being addicted to slow cooking them in the smoker.

Please let us know how it turns out.

MartyB
 
"Nunya Bidnits" wrote in message
news:[email protected]...


They are very good smoked. The fricking fracking storms blowed over my WSM
and bent one of the legs. I'll have to see about straightening it or getting
a replacement.



Brian
--
Day 755 of the "no grouchy usenet posts" project
Current music playing: None.
 
On Wed, 2 Mar 2011 08:39:55 -0800 (PST), J Tam
wrote:


Sounds like you had more hits than misses. Congratulations!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Wed, 02 Mar 2011 16:35:52 -0800, sf wrote:



Sounds to ME like one HELL of a lot more trouble than is necessary.

And I've cooked corned beef MANY hundreds of times
(at least once a month for 40+ years!)
 
"Nunya Bidnits" wrote in message
news:[email protected]...



Heh. I can kind of put a brick under the bent leg, and it stays precariously
upright, although at an angle.



Brian
--
Day 756 of the "no grouchy usenet posts" project
Current music playing: None.
 
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