OK, tried the sous vide thing in the slow cooker 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.
More pics and recipe here.