Corned Beef Sous Vide
So I’ve long been a big fan of pastrami from scratch, but this corned beef – cured beef brisket – was amazing after being cooked at 146F for 48 hours. Tender, juicy, and delicious.
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So I’ve long been a big fan of pastrami from scratch, but this corned beef – cured beef brisket – was amazing after being cooked at 146F for 48 hours. Tender, juicy, and delicious.
I see a pic of your sous vide set up in another post but could you post what you bought to put it together?
Your wish is my command. See http://extremecookingblog.com/2010/02/my-sous-vide-set-up/
That looks AMAZING! Props to you for taking on such a challege…I could have used some of that the other night in my Reubens!
http://foodtherapy4me.blogspot.com/2010/02/weeknight-comfort-food.html
Happy Cooking!!