Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2021 > 03 > 2021-03-17_Corned_Beef_Brisket.html
Corned Beef Brisket
/posts/2021/03/2021-03-17_Corned_Beef_Brisket.html
You are viewing revision be8d0660 from 2024-02-10 07:10:35 -0700.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=be8d0660 to a URL.
See the help page for more information.
I made corned beef for St. Patty's Day. It was pre-brined brisket from the grocery store. I rinsed away the brine and dried it with towel. I then sous-vide cooked it for about 10 hours at 180°F.
When it was done, I was able to slice/scrape off a lot of the fat. I cut against the grain and then seared each slice to crisp them up a bit.
It wasn't the most amazing corned beef but still pretty good. Salty as you would expect. Even Caroline liked it (with yellow mustard)