Mike’s Corned Beef
Author
Michael Narish
Prep Time: 00:15
Recipe Time: 65:00
Temperature :
140F / 60C
Ingredients
Directions
- Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
- Rinse brine off corned beef brisket and dry with paper towels. Trim excess fat.
- Sprinkle both sides with fresh cracked black pepper, garlic powder, kosher or sea salt, some whole mustard seeds, a little all spice, and the spice packet.
- Vacuum seal and refrigerate until ready to cook
- When ready to cook, set temp and place in water bath submerged for 60-72 hrs.
- After cooking, remove from bag and pat dry with paper towels. Let rest for 20 mins.
Sear And Serve
- After resting, sear outside with torch or cast iron pan.
- Slice and serve.