Corned beef is a dish many of us see only once a year around St. Patrick's day, when we find it on the shelf at our local butcher or supermarket, and with reason. Most completely homemade corned beef recipes require at least a week of brining and a list of special ingredients (which are totally worth it, by the way!). It is much easier to pick up one of these specially-prepared slabs of brisket and skip that weeklong prep, and when you finish it with the sousvide method, you are going to take this delicacy to new heights. No watching the stove - just nearly effortless, perfect results to get the corned beef & cabbage you know and love! This is a GREAT opportunity to build a Frankencooler or break yours out if you have one already - it definitely helps preserve the heat and water level for this long cook time.
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.