March 17, 2018 at 2:45 pm
I’m confused, the temps I see seem to be the water temp, what is the ideal internal temp or range of the corned beef supposed to be?
March 19, 2018 at 2:42 pm
Good comment. As you cook the beef for so many hours, it will come to equalize with the water temp. If you cook it at 180° for 10 hours, you will have beef that is 180 degrees. I got mine up to ~195°. It will depend on the texture/time constraints you have.
March 17, 2018 at 4:50 pm
I understand that my corned beef would turn out too salty if I vacuum sealed it and then cooked it en sous vide. However, what if I sealed the beef in a 3 gallon container filled with hot water or chicken broth and then immersed this container in a water bath with my Anova heater/circulator set to 180F and allowed this to cook for however many hours I would have let it cook in a pot on the stove top? Wouldn’t this give me the same succulent meat that having to constantly monitor the water temperature with the therma pen gives?
March 19, 2018 at 2:40 pm
I am so glad you made this comment! I believe this would work very well, indeed, and wanted to fry it but ran out of time before we needed to publish. My only concern with this is that the extra water in the bag would take a long time to heat up. You might want to start with the broth in the bag and then start with boiling water in the pot, just to get the whole thing up to temp in a short enough time. I say go for it and let us know how it goes!
David Miles says
March 18, 2018 at 2:44 pm
Exactly, which probe are you using to monitor the water temp?
March 19, 2018 at 2:37 pm
We used the smokehouse penetration probe for the water temp, but any other penetration probe will do just fine if you use a potclip.
Paul Robitaille says
March 18, 2018 at 9:04 pm
The recipe worked wonderfully! Thanks for the suggestions!
March 19, 2018 at 2:36 pm
I am glad to hear it worked for you! Happy cooking!
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