Sous Vide Corned Beef

Sous Vide Corned Beef
Sous Vide Corned Beef
COOK TIME: 48 Hours
Half a brisket

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

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
  1. 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.
  2. Place the sealed brisket in brine in the fridge for 7 days, flipping every day or so to keep the brine mixed.
  3. After the brine is done, remove the brisket from the bag and pat dry with paper towels. Discard the brine.
  4. Fill and preheat your water bath to 140 °F (60 °C) using your immersion circulator.
  5. 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.
  6. Season the brisket with the rub, evenly distributing it with your hands.
  7. Add the brisket to a vacuum sealable bag, remove the air, and seal. Add to water bath and cook for 48 hours.
  8. Remove the brisket from the water bath and bag. Place on a cutting board and cut into thin slices. Serve.