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Thread: If you were going to cook your St. Patrick's day corned beef sous vide

  1. #1
    isw Guest

    Default If you were going to cook your St. Patrick's day corned beef sous vide

    .... how would you cook the vegetables?

    Specifically, how to get some decent flavor into them if you can't
    simmer them in the same pot as the meat?

    My current plan is to cook the corned beef sous vide at about 145 F for
    48 hours.

    Any suggested alternatives (that have actually been *tried*, that is)?

    Isaac

  2. #2
    projectile vomit chick Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    On Mar 1, 10:31*pm, isw <i...@witzend.com> wrote:
    >
    > My current plan is to cook the corned beef sous vide at about 145 F for
    > 48 hours.


    Why?

  3. #3
    sf Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    On Tue, 01 Mar 2011 20:31:00 -0800, isw <[email protected]> wrote:

    > ... how would you cook the vegetables?
    >
    > Specifically, how to get some decent flavor into them if you can't
    > simmer them in the same pot as the meat?
    >
    > My current plan is to cook the corned beef sous vide at about 145 F for
    > 48 hours.
    >
    > Any suggested alternatives (that have actually been *tried*, that is)?
    >

    Cook them in beef broth. Haven't done that exact thing because of
    sous vide, but I've made lots of soup so I know how the vegetables
    will turn out.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  4. #4
    J Tam Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    On Mar 2, 1:38*am, sf <s...@geemail.com> wrote:
    > On Tue, 01 Mar 2011 20:31:00 -0800, isw <i...@witzend.com> wrote:
    > > ... how would you cook the vegetables?

    >
    > > Specifically, how to get some decent flavor into them if you can't
    > > simmer them in the same pot as the meat?

    >
    > > My current plan is to cook the corned beef sous vide at about 145 F for
    > > 48 hours.

    >
    > > Any suggested alternatives (that have actually been *tried*, that is)?

    >
    > Cook them in beef broth. *Haven't done that exact thing because of
    > sous vide, but I've made lots of soup so I know how the vegetables
    > will turn out.
    >
    > --
    >
    > Today's mighty oak is just yesterday's nut that held its ground.


    At hour #47, extract the beef and scavenge beef broth as required.

    1. Fake baby carrots 1lb, beef broth, 1g freshly minced ginger (about
    a half a teaspoon), maple syrup just enough to coat them all thinly.
    85C (185F) for 45minutes. 30minutes will give you quite firm (a la
    stirfry) and 60minutes will produce a loose MacIntosh teeth feel.
    Torch or Broil to carmelize one side just before serving. Our local
    Toronto market (St Lawrence Market) sells the four coloured carrots.
    white, purple, green, yellow. YMMV.
    2. Cabbage is better stewed in some of the brisket juice for that
    mushy overcooked texture I like. Generally not a good idea to sous
    vide anything green and leafy since it turns brown and sometimes foul
    smelling. Much better results with conventional sauteeing/braising.
    Haven't tried the purple cabbage though, so report back if you SV the
    purple at 85C.
    3. Dill cucumbers if you can get them. Halved or quartered. 85C for
    17minutes. Very lightly spiced with Vinegar, salt, sugar, mustard
    seeds, garlic slices(like one or two slices) per bag.) Chill quickly
    in ice bath.
    4. Potatoes. Same as carrots, beef broth. Just a light sprinking of
    salt, pepper, paprika. Unbag them onto oiled cookie sheet. Broil or
    torch to finish. Fresh lemon on the side.

  5. #5
    Nunya Bidnits Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    Re: isw-BB8F1E.20310001032011@[216.168.3.50]

    isw <[email protected]> wrote:

    > ... how would you cook the vegetables?
    >
    > Specifically, how to get some decent flavor into them if you can't
    > simmer them in the same pot as the meat?
    >
    > My current plan is to cook the corned beef sous vide at about 145 F
    > for 48 hours.
    >
    > Any suggested alternatives (that have actually been *tried*, that is)?
    >
    > Isaac


    As to the vegetables... you could add the brining liquid from the cryo into
    the cooking water as well as one of the spice packets, and flavor the water
    with some beef au jus or demiglace if you have it, otherwise stock.

    As to sous vide cooking a (heavily brined) corned beef.... why?

    Stick it in the smoker if you have one!

    MartyB



  6. #6
    isw Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    In article
    <[email protected]>,
    projectile vomit chick <[email protected]> wrote:

    > On Mar 1, 10:31*pm, isw <i...@witzend.com> wrote:
    > >
    > > My current plan is to cook the corned beef sous vide at about 145 F for
    > > 48 hours.

    >
    > Why?


    Folks who have done it say things like

    "the very best we have ever had -- so moist, so tender, just amazing"

    and

    "this corned beef -- cured beef brisket -- was amazing after being
    cooked at 146F for 48 hours. Tender, juicy, and delicious."

    and

    "Corned beef cooked sous vide results in a great texture for the meat.
    It is also much juicier and more flavorful than many corned beefs."

    So I thought I'd try it.

    Isaac

  7. #7
    Nunya Bidnits Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    Re: isw-EF15E2.11522902032011@[216.168.3.50]

    isw <[email protected]> wrote:

    > In article
    > <[email protected]>,
    > projectile vomit chick <[email protected]> wrote:
    >
    >> On Mar 1, 10:31 pm, isw <i...@witzend.com> wrote:
    >>>
    >>> My current plan is to cook the corned beef sous vide at about 145 F
    >>> for 48 hours.

    >>
    >> Why?

    >
    > Folks who have done it say things like
    >
    > "the very best we have ever had -- so moist, so tender, just amazing"
    >
    > and
    >
    > "this corned beef -- cured beef brisket -- was amazing after being
    > cooked at 146F for 48 hours. Tender, juicy, and delicious."
    >
    > and
    >
    > "Corned beef cooked sous vide results in a great texture for the meat.
    > It is also much juicier and more flavorful than many corned beefs."
    >
    > So I thought I'd try it.
    >
    > Isaac


    I admit to being skeptical without having tried it, but I'm one shade off
    from being addicted to slow cooking them in the smoker.

    Please let us know how it turns out.

    MartyB



  8. #8
    Default User Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    "Nunya Bidnits" <[email protected]> wrote in message
    news:ikm90j$788$[email protected]..
    > isw <[email protected]> wrote:


    >> "Corned beef cooked sous vide results in a great texture for the meat.
    >> It is also much juicier and more flavorful than many corned beefs."
    >>
    >> So I thought I'd try it.
    >>
    >> Isaac

    >
    > I admit to being skeptical without having tried it, but I'm one shade off
    > from being addicted to slow cooking them in the smoker.


    They are very good smoked. The fricking fracking storms blowed over my WSM
    and bent one of the legs. I'll have to see about straightening it or getting
    a replacement.



    Brian
    --
    Day 755 of the "no grouchy usenet posts" project
    Current music playing: None.



  9. #9
    Nunya Bidnits Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    Re: [email protected]

    Default User <[email protected]> wrote:

    > "Nunya Bidnits" <[email protected]> wrote in
    > message news:ikm90j$788$[email protected]..
    >> isw <[email protected]> wrote:

    >
    >>> "Corned beef cooked sous vide results in a great texture for the
    >>> meat. It is also much juicier and more flavorful than many corned
    >>> beefs." So I thought I'd try it.
    >>>
    >>> Isaac

    >>
    >> I admit to being skeptical without having tried it, but I'm one
    >> shade off from being addicted to slow cooking them in the smoker.

    >
    > They are very good smoked. The fricking fracking storms blowed over
    > my WSM and bent one of the legs. I'll have to see about straightening
    > it or getting a replacement.


    Don't be a sissy. Just stand there and hold it up, and have someone deliver
    beers.

    ;-)




  10. #10
    sf Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    On Wed, 2 Mar 2011 08:39:55 -0800 (PST), J Tam
    <[email protected]> wrote:

    > At hour #47, extract the beef and scavenge beef broth as required.
    >
    > 1. Fake baby carrots 1lb, beef broth, 1g freshly minced ginger (about
    > a half a teaspoon), maple syrup just enough to coat them all thinly.
    > 85C (185F) for 45minutes. 30minutes will give you quite firm (a la
    > stirfry) and 60minutes will produce a loose MacIntosh teeth feel.
    > Torch or Broil to carmelize one side just before serving. Our local
    > Toronto market (St Lawrence Market) sells the four coloured carrots.
    > white, purple, green, yellow. YMMV.
    > 2. Cabbage is better stewed in some of the brisket juice for that
    > mushy overcooked texture I like. Generally not a good idea to sous
    > vide anything green and leafy since it turns brown and sometimes foul
    > smelling. Much better results with conventional sauteeing/braising.
    > Haven't tried the purple cabbage though, so report back if you SV the
    > purple at 85C.
    > 3. Dill cucumbers if you can get them. Halved or quartered. 85C for
    > 17minutes. Very lightly spiced with Vinegar, salt, sugar, mustard
    > seeds, garlic slices(like one or two slices) per bag.) Chill quickly
    > in ice bath.
    > 4. Potatoes. Same as carrots, beef broth. Just a light sprinking of
    > salt, pepper, paprika. Unbag them onto oiled cookie sheet. Broil or
    > torch to finish. Fresh lemon on the side.


    Sounds like you had more hits than misses. Congratulations!

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  11. #11
    HumBug! Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    On Wed, 02 Mar 2011 16:35:52 -0800, sf <[email protected]> wrote:


    >Sounds like you had more hits than misses. Congratulations!


    Sounds to ME like one HELL of a lot more trouble than is necessary.

    And I've cooked corned beef MANY hundreds of times
    (at least once a month for 40+ years!)







  12. #12
    J Tam Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    @Isaac I cooked 2 for xmas dinner, I'll name them Adam and Eve. Both
    had tips attached and weighed around 7-8 lbs. Adam was Pre-brined for
    1 day, Eve for 2 days. I intended to follow the FrenchLaundry time/
    temp 147F (64C) for 48 hours, and found that I underTemp'd it at
    144F for the first 40hrs. They both turned out great. Greedily I did
    a taste test when they just came out of the bag: The Eve batch was a
    tiny bit more teethGnarly vs Adam, which was buttery tender. AFTER
    resting for 30minutes I had forgotten which was which, so resting
    plays a part for teethFeel; OR there was more salt inside Eve from
    brining. IIRC I added 1/2 a peel from a medium orange to one of the
    bags. ?? Perhaps one or two pinches of powdered clove as well.
    EXTRAS: I found that squash turns out easier when baked
    conventionally. Too much hassle to SV squash, pumpkin, turnips just
    due to chopping problems. Try artichoke, sunchoke and beets - they
    would complement the juniper, mustard, coriander, clove - with their
    natural bitter/sweetness.
    NB the SV veggies WILL come out quite firm if not a bit crisp, which
    is what I like ;-) If your eaters don't know the diff yet, make a
    third of the veggies conventionally in the scavenged broth... but
    don't tell them which bowls of veggies are which. The eaters with
    eyes and noses that work will know before the first nibble, esp the
    carrots. Night and Day for carrots cause of the colour, smell and
    firmness.

    @MartyB @Brian If I had the time to rig up a temp smoker in my BBQ,
    I would DEFINITELY have smoked them for 2-4 hours. No contest for my
    picky eaters. Liquid smoke(and Broiler) is a Faaaaaaar second to
    authentic hickory or apple smoked(in smoker) by far.

  13. #13
    Bryan Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    On Mar 1, 10:31*pm, isw <i...@witzend.com> wrote:
    > ... how would you cook the vegetables?
    >
    >

    Separately.
    >
    > Isaac


    --Bryan

  14. #14
    Default User Guest

    Default Re: If you were going to cook your St. Patrick's day corned beef sous vide

    "Nunya Bidnits" <[email protected]> wrote in message
    news:ikmk7b$d8r$[email protected]..

    > Default User <[email protected]> wrote:


    >> They are very good smoked. The fricking fracking storms blowed over
    >> my WSM and bent one of the legs. I'll have to see about straightening
    >> it or getting a replacement.

    >
    > Don't be a sissy. Just stand there and hold it up, and have someone
    > deliver beers.


    Heh. I can kind of put a brick under the bent leg, and it stays precariously
    upright, although at an angle.



    Brian
    --
    Day 756 of the "no grouchy usenet posts" project
    Current music playing: None.



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