Corned Beef and Cabbage Recipe

24 hours at 135F. The whole hunk of meat is cooked exactly the same throughout. You have to take It out of the bag to add spices.... I also cut some fat off. It isn't beneficial like in a crock pot or Dutch oven. Try it!

 

I think sous vide has its place in life. I just personally don't like the idea of doing it with beef. Just a personal preference and I am sure it tastes great for those who do prepare it that way. It also has nothing to do with how I made the corned beef in this particular video. It is just one method. Over the next two years you will probably see me upload 10 different rib recipes to my youtube channel and each one will have its purpose and some will like it and some wont. So, just like some people turn their nose up at sous vide, I get a lot of hard core BBQ guys telling me that my ribs are not authentic because I have an electric smoker.

IMO, sous vide works best with marinated chicken and fish.

 

A thick ribeye or strip Steak in the sous vide is top notch. I use a blowtorch or broiler for crust. I've done a sous vide standing ribroast the last few years at the holidays, at the request of My guests. Unbelievable.

 

So as not to hijack this thread I posted a question in the sous vide thread...

https://www.tacomaworld.com/threads/everything-sous-vide.469994/page-13#post-17361001

Can you take a look?

 

that's just it. i think sous vide has a superpower, and corn beef aint it.

first in a braise, the meat is cook exactly the same throughout. and you cook it all the way through anyways. on the meat scale of things..you cook it super well done. but since it's a braise, you are breaking down collagen and making it a gelatin..

main thing..i think the salt would be too much in a store bought corned beef.

 

Not a big fan of SV for beef either. I don't care how you finish it to get the Malliard reaction, it looses the complexity that grilling gives meat when you do it start to finish. IMO of course. Well guess not just mine did SV several times and the lady I was dating asked me to please stop boiling her steaks. Started to explain to her that I wasn't boiling with SV but before I said anything realized she was right. She is gone but I haven't SV steaks since.

Nice job very much like how I have done it in the past. You forgot one thing though, carrots. Hey Northern Irish here and not afraid of Orange. Although if was going full on traditional it would be just bacon back and cabbage.

Last week grocery store was full of corned points and I waited too long and now it is just the corned flats, points are gone. Hope they restock soon. Considering trying it with the Instant Pot this year but this is the old standby and backup if things go wrong. Basic boiled New England dinner is what I have always known it as.

Damn it landed here doing a search using keyword tip and someones user name. Forgot to check search this thread only. And got distracted down another rabbit hole LOL.

 

[QUOTE="

Damn it landed here doing a search using keyword tip and someones user name. Forgot to check search this thread only. And got distracted down another rabbit hole LOL.[/QUOTE]

I am glad you got distracted!

 

Sous vide fish is, simply put, disgusting.

I'd rather microwave it.

 

I can't argue with that either. Cast iron skillet and butter works for me, shore lunch crust if your feeling fancy. But first you start with catch some trout on the fly rod



It does stink the house up for the rest of the day though when you cook it, one reason was looking at SV.

Have a lot of the SV equipment but really haven't found where it fits. I posted early in the SV thread, I tried, really tried hard. But still have not found it better than how I have been cooking for many years. Still have the equipment including a Coleman stackable cooler with a $30 hole saw to fit it which I haven't used yet. Shouldn't be such a pack rat and get rid of it all. But just in case....

 

Agreed, SV seems like not such a miracle after using it for awhile. Has it’s place but the place is getting smaller all the time.

 

I think it is a trend and a bit of a fad. You can get amazing results submerging meat in marinated liquids and slow cooking them in a dutch oven.

 

Nice pivot back to the original topic!

 

I ended up giving my porcelain plated cast iron 8 qt. Dutch Oven to the aforementioned lady friend. I actually like the straight cast iron better. Even if mine is much smaller. I have a lot of All Clad cookware in SS and will have to use that if the IP doesn't work out. Wish I had a cast iron pot that large however and need to pick one up in the 7-9 qt. size.

There is so much to be to be said for the Dutch Oven. Even the lids that can be used as a frying pan.

Thanksgiving day a few years ago the snow pack was low enough the dog could still run the woods. So decided instead of a turkey for Thanksgiving it should be a ruff grouse. Almost sunset before we finally found dinner. But the dog did his job and I did mine. And the lid of the Dutch Oven did the rest. With Shore Lunch batter. And cooked in bacon grease of course.



Some of the best meals I have ever cooked has been on gear that is half a century or older. I will be 60 in a few months. So bias may be involved. But I do try to let my taste buds lead the way.

 

^^dude. nice.