Sous Vide Corned Beef Recipes: March Contest Winners
The following three recipes are winners of our Facebook Contest for St. Patrick’s Day Corned Beef. (These recipes are straight from Facebook.)
“Corned Beef ‘Sandwich’” – By: Sean Collins
Bring all ingredients, except for the Brisket, to a boil and cool to 40F. Add the Brisket to the brine and brine for 24 hours – 26 days in the refrigerator. Cook in 70C (158F) for 24 hours. Cool and slice.
Serving suggestion: Sliced Brisket heated, white asparagus, toasted black pumpernickel, watercress, fennel fronds, candied walnuts, micro herbs and flowers.
“Corned Beef Tacos” – By: Mark Swain
Beef: 3-5 lb beef brisket flat cut.
- 1/2 gallon water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1/2 ounce pink salt (I personally don’t use this but it works for long curing)
- 6 garlic cloves, crushed
- 1-2 fresh peppers of choice, diced. Serrano, jalapeno, poblano or your choice.
- 1/4 cup pickling spice (more if you like)
- 3TB yellow mustard seeds
- 3TB brown mustard seeds
- 2TB whole allspice
- 6-8 whole cloves
- 6-8 bay leaves, crushed
- 2 cinnamon sticks, crushed
- 1/4 TB black peppercorns
- 1/4 TB coriander seed
- 1/4 TB ground ginger
- 1/4 TB cumin seed
Add everything for the brine and bring to a high simmer. Once the salt and sugar are dissolved cool to room temp. Place brisket in a glass dish, plastic bag, or vacuum bag (faster) and cover with brine. Refrigerate for 3-7 days. Remove from brine and rinse. Place in a vacuum bag and seal. Sous vide at 135F for 48 hours. Remove brisket from bag and dry (if you can dry on a cooling rack for at least 2-3 hours it will absorb the smoke better). Place in smoker at 225F for 4 hours. Apple wood is a tasty addition. If you don’t have a slow smoker, grill the brisket over a charcoal fire or at least sear on a grill.
“Corned Beef and Cabbage” – By: William Fitts III
For the corned beef:
- 1 Beef tongue
- 2.2 kilograms filtered water
- 25 grams light brown sugar
- 5 grams curing salt
- 160 grams kosher salt
- 2 grams grated ginger
- 25 grams smashed garlic
- 1 bay leaf
- 5 grams black pepper
- 5 grams corriander
- 5 grams mustard seed
- 5 grams juniper berries
- 5 grams allspice
- 15 grams fresh thyme
Trim tongue of excess fat and score the outside. Combine salt, sugar, and half the water and boil. Combine all remaining ingredients in a container, add boiling mixture, and stir in remaining water. Chill completely. Pour over the tongue and store in the refrigerator for 7 days. Cook the tongue with 500 grams of strained brine in either a cryovac or ziploc bag for 36 hours at 154 degrees Fahrenheit in a PolyScience circulator bath. Chill, clean off the outer layer and trim. Slice, rebag, and retherm to 150F.
For the cabbage:
- 500 grams of brussel sprouts, outer leaves removed and sliced thinly on a mandoline
- 125 grams bacon, brunoise
- 250 grams gin, I prefer Watershed or Hendricks
- 100 grams water
- 75 grams sherry vinegar
- 5 g toasted caraway seed
- 7 g kosher salt
Render bacon, over medium heat, add brussel sprouts, add remaining ingredients once the sprouts have slightly wilted, cook until tender, but still retaining a pleasant texture.
Serve with baby heirloom carrots, and potatoes, preferable la rattes or fingerling. Cook carrots and potatoes sous vide at 185 degrees with butter, and thyme. 45 minutes for the carrots and 90 minutes for the potatoes.
Garnish with celery leaves, toasted caraway, and Maldon salt.
The views expressed on this page are not necessarily the views of PolyScience. Always practice proper sanitation and food safety protocol. For more information on food safety, please click here.