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Corned Beef Brisket
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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)