Corned Beef Sous Vide Serious Eats

May 27, 2022 Post a Comment

Happy St. Patrick's twenty-four hours! It's an Irish gaelic-American tradition to eat corned beefiness with cabbage on St. Patrick'due south day. I usually don't celebrate St. Patrick's twenty-four hours (most people in holland haven't even heard of it), but when I came beyond a recipe for corned beef with cabbage I thought the cooking technique was very interesting. Yous see, beef brisket is first cured in table salt and spices (similar to the first curing of pancetta or gravlax), then it is cooked. What finally won me over is that the recipe requires saltpeter (potassium nitrate, KNO3 or E252). Ironically, this ingredient is not available in Ireland, and so I bought information technology for Conor then he could make spiced beef. Although Conor only needed 12 grams, the smallest corporeality I could social club was ii.5 kilograms.

I mailed enough of the 'dangerous substance' to Republic of ireland for Conor to brand spiced beefiness twice, and got stuck with the rest. By preparing corned beefiness for St. Patty's, I used up some other 1.two grams. This ways 25.2 grams downwardly, 2474.8 grams to go… 😉

Seriously though, the corned beef turned out very nice. I followed the recipe from Serious Eats, cooking the beefiness sous-vide afterward the curing phase. The cabbage, potatoes, and carrots are then cooked in the liquid from the sous-vide pouch to requite them some beefy flavor. I served it with sharp English language mustard on the side. Nosotros hardly ever eat "potatoes, vegetables and meat", which used to exist, and still is for many, standard diet in the Netherlands. But at present we did, in honor of an Irish holiday that Kees had never heard near earlier.

I by and large followed the recipe of Serious Eats, except that I reduced the table salt by well-nigh a 3rd. I am glad that I did, because the saltiness was just right. I fabricated a portion for two, only you lot can easily calibration the recipe using the percentages provided. Oh and if yous want to make this for St. Patrick's 24-hour interval, y'all'll take to look until side by side year, as it requires a calendar week to cure the meat.

Ingredients

For the corned beef, 2 servings

360 grams (.viii lbs) [100%] beefiness brisket

ten.eight grams [3%] salt

1.2 grams [.33%] saltpeter

4.7 grams [1.3%] brown sugar

2.ix grams [.8%] black peppercorns

three.v grams [.97%] yellowish mustard seeds

1.6 grams [.44%] coriander seed

.95 grams [.27%] whole allspice

ane clove [.022%]

.85 grams [.24%] basis ginger

1 bay leaf, torn

To serve

beefiness, cured and cooked, from above, with the juices

200 grams (.44 lbs) cabbage

500 grams (1.1 lbs) potatoes

200 grams (.44 lbs) carrots

sharp mustard

Preparation

Combine sugar and common salt in a modest bowl and stir until well mixed. Rub the meat with this mixture on all sides. Mix upwards the spices.

Press the spices onto the surface on both sides.

Vacuum seal and shop in the coldest part of the refrigerator for a week, turning every day.

Later a week, have the meat out of the refrigerator.

Rinse it under cold running water and remove all of the spices.

Pat dry with newspaper towels.

Vacuum seal.

Melt sous-vide for 10 hours at 82ºC/180ºF for a traditional texture. This will brand the meat a bit dry, only you will have lots of juices to cook the vegetables.

Alternatively, cook 48 hours at 57ºC/135ºF. The meat will be much more than juicy that way, but not every bit traditional and less juices to cook the vegetables.

Allow the meat to cool in the bag overnight. The meat volition reabsorb some of the juices that way, and will be easier to slice when it'southward cold.

Peel the potatoes and carrots and cut them into chunks. Cut the tough vein out of the cabbage.

Pour the juices into a big pot, making sure that you accept a frying pan with its own cover that you can employ to cover the pot. (You will understand why soon.)

Add the vegetables. Every bit the juices are quite salty, there is no need to add common salt.

Add well-nigh 1/2 litre (two cups) of cold water.

Slice the meat thinly against the grain.

Arrange the meat in a frying pan, and add about 60 ml (one/4 cup) of the diluted juices from the pot to moisten it.

Embrace the frying pan and put information technology on summit of the pot. Bring to a boil, and so lower the heat, and boil the vegetables until they are tender, almost 40 minutes.

The heat from the pot will also gently heat upwardly the meat without overcooking information technology.

Meanwhile, make the mustard by gradually adding water to the mustard powder.

Calculation the h2o gradually will help to prevent lumps.

Check with a fork whether the potatoes and carrots are cooked.

Serve the meat and vegetables on preheated plates with the mustard on the side.

Flashback

I dear Peking Duck, but I always thought it was very hard to brand at home. This shortcut is piece of cake and works pretty well: only boil the whole duck with some love and soy sauce, allow it to dry in the refrigerator and so roast it for 1.5 hours.