Sous Vide Corned Beef
Sous vide beef brisket, packed with pickling spices, stout beer and beef stock, temperature controlled to the perfect texture and taste. Slice thinly and stack it into a reuben sandwich, pair with cabbage for an Irish dinner or add into an English muffin with an egg- there are endless options.
4-5 lbs beef brisket, cut in two
⅔ cup stout beer, split
⅔ cup beef stock, split
2 tbsp RawSpiceBar's pickling spices, split
1 onion, diced, split
1. Set sous vide to 135°F. Add each beef brisket to 2 sealable or vacuum seal bags.
2. Add half each of stout beer, beef stock, pickling spice and onion to each bag. Seal and sous vide, 48 hours.