Sous Vide Corned Beef
SERVES: 10
PREP TIME: 7 Days
COOK TIME: 48 Hours
Ingredients
Half a brisket
Brine:
40 g coriander
40 g peppercorns
20 g dry mustard seed
40 g dill seed
4 g clove, divided
4 g chili flake, divided
126 g salt
7 g prague Powder No. 1
⅓ cup (65 g) brown sugar
12 cups (3 liters) water, cold
Rub:
50 g coriander
42 g peppercorns
27 g dry mustard seed
27 g dill seed
4 g clove
4 g chili flake
4 g dried rosemary
Half a brisket
Brine:
40 g coriander
40 g peppercorns
20 g dry mustard seed
40 g dill seed
4 g clove, divided
4 g chili flake, divided
126 g salt
7 g prague Powder No. 1
⅓ cup (65 g) brown sugar
12 cups (3 liters) water, cold
Rub:
50 g coriander
42 g peppercorns
27 g dry mustard seed
27 g dill seed
4 g clove
4 g chili flake
4 g dried rosemary
Preparation:
- In a large vacuum sealable bag or zipper-top bag, add all ingredients for brine and stir to combine. Add the brisket to the bag. If using a vacuum sealable bag, place top into vacuum sealer and simply seal, do not vacuum seal.
- Place the sealed brisket in brine in the fridge for 7 days, flipping every day or so to keep the brine mixed.
- After the brine is done, remove the brisket from the bag and pat dry with paper towels. Discard the brine.
- Fill and preheat your water bath to 140 °F (60 °C) using your immersion circulator.
- Add all ingredients for the rub to a small plastic bag. Place on a cutting board. Using a meat tenderizer or simply a pint glass, gently pound the spices to break them open a bit.
- Season the brisket with the rub, evenly distributing it with your hands.
- Add the brisket to a vacuum sealable bag, remove the air, and seal. Add to water bath and cook for 48 hours.
- Remove the brisket from the water bath and bag. Place on a cutting board and cut into thin slices. Serve.