I’d hrs at 185 then 11at175. It was flaky, shrunk a lot. This was my very firs Sous vide. I oiled like a bit more firm, with less shrinkage I also added2 cups of a solid errern beef Roth. sadly I slipped and lost most of the broth. We will have Rueben’s on pumpernickel tonight. Comments appreciated..

Last night, I did 8 hours at 135° and then put in my smoker till it hit 190°. Some of the best I’ve ever had.

The best way yet for pre-vac packed. I made sure that all of the paper price label was removed before submerging. 3.36 pounds in kroger vac pack. 175° for 8 hours and then refrigerated overnight. (Still in sealed vac pack) The next morning I removed from the vac pack and trimmed as much fat as possible, then sliced as thin as possible. I used the leftover liquid and the small bits from the vac pack with the spice pack to start a pot of veggies. Added 2 qts of water and roughly 2 qts of veggies. Carrots, potatoes (Idaho), and sweet onion, all cut to bite size. Bring to a boil then reduce to simmer then taste ….added garlic salt, fresh black pepper and a shake of dried parsley. Between the spice pack and the small bits of meat…excellent! Made a tray of focaccia bread. Corned beef sliced thin with sauerkraut and Dijon mustard on focaccia and a cup of simmered veggies … a perfect brunch for a cold, wet morning. Thank you for the inspiration. (Still learning to use my immersion unit)

Scissors in hand, I was about to cut open the grocery store vacuum sealed corned beef package…when the brain said STOP! Why do I want to cut open a vacuum sealed bag to remove the contents and put it into another vacuum sealed bag? So, I didn’t. Set Sous Vide machine at 135° for 48 hrs. , and plopped in the corned beef. Two days later I moved the bag to a sink full of ice water for an hour, thence into the fridge for a day. In my free time I went to the bakery and picked up a loaf of fresh baked New York style salted caraway seeded rye bread. With a jar of cold-packed Claussen Kosher dill pickles and a can of Coleman’s mustard already in hand, I finally got around to hauling out the meat slicer and opening the bag of corned beef. Thin slices piled high on rye with a slather of Colemans and a bite of pickle….it was delicious!
“What about that little packet of spices that comes with the corned beef?” It survived the 48 hr. water torture in tact …so I put the contents in the mustard

The comparison to BBQ is not relevant. It is well known that smoked brisket has a “magic number 191” and the “plateau period” Etc. Not applicable. This corned beef comes out perfect at 185. If you want it mushy go higher at your own risk. A sous vide circulator is a precision device and get the temperature of the meat all the way through to a constant 185. In most probability that is actually the “real” magic number and because a smoker is not as consistent it 191 works in that application. Once again not everything can be compared.

perfect for St Patricks, thanks!

This was delicious! Thanks!

Have made all three variants of this recipe. Live them all fir what ever it is we plan on doing with the meet. I mostly dobthe sliceable for sammiches because for some reason, outside of new york, delis seem to think that pastrami and corned beef are made with round, not good. Making it yourself is always better anyway. Thanks for a good technique.

Connective tissue starts to render out at 140F. The key to fall of the bone meat with sous vide is in how long you allow it to cook. If you went 7 hours with beef tenderloin, it would have a terrible texture. But if you do side pork ribs for 72hrs, they are delicious. So it isn’t simply temperature to consider in Sous Vide. You must also consider time at temperature.

Take a look at Thomas Keller’s cooking sous vide book.

One question though… what is “Traditional Corned Beef” in terms of texture?
Thanks for the great recipe
Doug

Anything below 191F won’t produce that melt in your mouth goodness! It’s brisket people and like pork shoulder, has connective tissue that must melt to achieve the level of tenderness we all crave!! You guessed it, the connective tissue melts at 190-195F. Pretty simple and easily verifiable online. Ask any bbq nut and they will tell you the 190-195 temp is a must.

We’re going to make this tomorrow, but I’m curious as to why you don’t add the pickling spice while cooking. It won’t get mushy while cooking.

I got mine at costco and everything went smoothly. I wanted to try something new and it turned out great.

I did the 185 for seven hours and we were delighted with the results. Very tender but not stringy. Slices nice and thin. Most of the fat rendered off. Mine wasn’t overly salty. Maybe there are differences between brands? Got mine at Costco.

turned out very good, thanks!

did the traditional, was a little tough. will try the longer method.

Isn’t it obvious? To make it less salty, cook it in the bath, not in a plastic bag.

Made it yesterday for dinner tonight. Turned out great except too salty. I did rinse it well underwater but did not have time to submerge it for 24 hours. Any remedies? I’m still going to put a glaze over the sliced corned beef and bake it in the oven per my traditional recipe.

It turned out very good, but too salty even though I rinsed it well. I didn’t have time to submerge it for 24 hours. Any remedies? Our dinner is yet tonight.

It’s “packaged corned beef,” not “pre-packaged corned beef.”

I’ve tried 165, and 175°. Not much difference, though 175 was a little more stringy (I cut across the grain, so no issues.
May throw one in tonight at 185 and see what happens