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Sous Vide Corned Beef Recipes: March Contest Winners

Posted by PolyScience Staff

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

  • 1 lb brisket
  • 1 oz brown sugar
  • 1/4 TSP curing salt
  • 6 oz salt
  • 1/4 TSP ginger powder
  • 1 head of garlic
  • 1 bay leaf
  • 1 TSP black peppercorns
  • 1/4 TSP chile flakes
  • 6 cloves
  • 1/2 TSP yellow mustard seeds
  • 1/2 TSP coriander seeds
  • 10 cups water

    •  

    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

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