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View Full Version : Corned beef part 2, the experiment



sw2geeks
03-12-2012, 07:53 PM
OK, tried the sous vide thing in the slow cooker (http://www.dfw.com/2012/03/12/590581/the-corned-beef-experiment.html) this weekend. Cooked it for 15 hours at 165º

The flavor of the corned beef was the best I've ever tasted. But the texture was a little dense, more like pastrami.

This would be perfect for thin slicing for corned beef deli sandwiches, but for ¼ inch slices I think I'd prefer it a little less dense.

Next weekend I am going to try it on my simmer setting (190º+) at around 6 to 8 hours and see if that fixes the texture. Hopefully it will still have that same intense “vacuum-seal” flavor.

Here are some pics.

http://media.dfw.com/smedia/2012/03/12/04/19/KM5Y8.St.117.jpg

http://media.dfw.com/smedia/2012/03/12/04/10/11H2el.St.117.jpg

http://media.dfw.com/smedia/2012/03/12/04/09/e8oQX.St.117.jpg

http://media.dfw.com/smedia/2012/03/12/04/08/xqdwU.St.117.jpg

http://media.dfw.com/smedia/2012/03/12/04/06/bHu1Z.St.117.jpg

http://media.dfw.com/smedia/2012/03/12/04/04/1jft3F.St.117.jpg

http://media.dfw.com/smedia/2012/03/12/03/58/Z0tb0.St.117.jpg

http://media.dfw.com/smedia/2012/03/12/03/55/1p5Obt.St.117.jpg

More pics and recipe here (http://www.dfw.com/2012/03/12/590581/the-corned-beef-experiment.html).

Deckhand
03-12-2012, 08:01 PM
Thanks for the informative post and great photos. Hope your revised method turns out perfect.

Jim
03-12-2012, 09:02 PM
Wonderful photos!

SpikeC
03-12-2012, 09:07 PM
190 is close to the target temp for pulled pork, so if that is the texture that you are after that would work.

UCChemE05
03-13-2012, 08:51 AM
Looks excellent! Could you do this without a vacuum sealer?

stereo.pete
03-13-2012, 09:52 AM
Thanks again for sharing and as always amazing pictures. You have inspired me to not only convince the wife to buy a new camera (Canon T3i purchased last Black Friday) but also work on my overall picture taking skills.

sw2geeks
03-13-2012, 10:06 AM
Looks excellent! Could you do this without a vacuum sealer?

Yes, ziplock sells a vacuum bag that does not need a vacuum sealer, or you can use a regular ziplock bag and try to force as much air out.

slowtyper
03-13-2012, 06:45 PM
Yes, ziplock sells a vacuum bag that does not need a vacuum sealer, or you can use a regular ziplock bag and try to force as much air out.

Hold the ziploc upright and then submerge it in a pot of water to push all the air up out of the bag before sealing it. Or use a straw to suck out as much air as you can.

Deckhand
03-13-2012, 08:11 PM
Hold the ziploc upright and then submerge it in a pot of water to push all the air up out of the bag before sealing it. Or use a straw to suck out as much air as you can.
Really cool tips. Don't want to spring for a vacuum sealer right now with all my other purchases.

sw2geeks
03-14-2012, 12:44 AM
Thanks again for sharing and as always amazing pictures. You have inspired me to not only convince the wife to buy a new camera (Canon T3i purchased last Black Friday) but also work on my overall picture taking skills.

The T3i is a great camera, you should have fun with it. My wife has been great with both my camera a knife purchases.

Lucretia
03-14-2012, 05:57 PM
I haven't had corned beef since a traumatic childhood incident with it, but that looks good enough to make me want to try it. Just beautiful photos--and delicious looking, too!

mhlee
03-14-2012, 07:54 PM
190 is close to the target temp for pulled pork, so if that is the texture that you are after that would work.

+1 Since it looks like you're using the flat of a brisket, and it also looks like you have some collagen in that piece, cooking it to a higher temp may very well give you a softer, more luscious texture.