I’ve wanted to try this epic for a while. We dont really get corned beef over on these shores. We get the tinned variety, but here I am talking about the delicious slices of slow cooked brisket they do in the USA. The brisket is brined for about a week in lovely sugars, salts and spices and then either boiled or smoked.
Of course I’d adore to try smoking the beast for a whole day, but don’t quite have the powers yet. Maybe in a few weeks time.
So, I present part one of sous vide corned beef. If you would prefer the recipie, check out the epic Grant over at chef steps link here