- Joined
- Apr 9, 2012
- Messages
- 997
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- 610
Haven't made this in some time, but my mother loves it. Was thinking SV might improve something that's usually kind of blah. I've had a flat cut brisket curing for a week. Any thoughts on temps?
Am I doing it wrong:scratchhead:
:lol2:
Am I doing it wrong:scratchhead:
:lol2:
Final run was:
1 week dry cure. 12 hours wet brine. 30 hours at 145F. 4 hours at 155F. Full cool in cooking liquid. Reserved cooking liquid to steam potatoes and carrots (yes steam). Reserved potatoes and carrots, added cabbage to cooking liquid (not steam), set meat on bed of cabbage to warm while cabbage cooked. Results were great. Meat was very moist, very flavorful and pull apart tender without being flaky.
.A little off the sous vide topic, but relating to corned beef. Last night we had dinner at my MIL's house. She made corned beef, and after the initial cooking she dried it off, and glazed it with red currant jelly, then baked it for a further half hour. It was terrific! And something I hadn't tried before.
Final run was:
1 week dry cure. 12 hours wet brine. 30 hours at 145F. 4 hours at 155F. Full cool in cooking liquid. Reserved cooking liquid to steam potatoes and carrots (yes steam). Reserved potatoes and carrots, added cabbage to cooking liquid (not steam), set meat on bed of cabbage to warm while cabbage cooked. Results were great. Meat was very moist, very flavorful and pull apart tender without being flaky.
A little off the sous vide topic, but relating to corned beef. Last night we had dinner at my MIL's house. She made corned beef, and after the initial cooking she dried it off, and glazed it with red currant jelly, then baked it for a further half hour. It was terrific! And something I hadn't tried before.
Final run was:
1 week dry cure. 12 hours wet brine. 30 hours at 145F. 4 hours at 155F. Full cool in cooking liquid. Reserved cooking liquid to steam potatoes and carrots (yes steam). Reserved potatoes and carrots, added cabbage to cooking liquid (not steam), set meat on bed of cabbage to warm while cabbage cooked. Results were great. Meat was very moist, very flavorful and pull apart tender without being flaky.
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