News » Contest
-
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
- 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
-
PSCmytools
-
Win a FREE Chef Series Immersion Circulator from PolyScience
