WHAT TEMP FOR CORNED BEEF RECIPES
SOUS VIDE CORNED BEEF - SOUS VIDE RECIPES
We are still dreaming of this dish that we created on St. Patrick’s Day because it was the best corned beef we’ve ever tasted. For this recipe, you’ll want to get a corned-beef brisket from your butcher, then cook it with the Anova Sous Vide Precision Cooker. NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with foil really helps with water loss.
Provided by Emily Farris and Jeff Akin
Total Time 48 hours 00 minutes
Prep Time 030 minutes
Yield Ingredients for 12
Number Of Ingredients 5
OVEN-BRAISED CORNED BEEF BRISKET RECIPE | MYRECIPES
Cooking corned beef in the oven is much easier—and so much tastier—than boiling it. This 5-star Oven-Roasted Corned Beef Brisket Recipe guarantees a tender and delicious St. Patrick's Day feast. Make it, and you'll see why one reader calls it "the best corned beef I have ever had in my life!"
Provided by MyRecipes
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Trim and discard most of the surface fat from corned beef brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt.
- Lay meat, fattiest side up, in a 2-inch-deep, 11- by 15- or 16-inch roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices over meat. Sprinkle with peppercorns, allspice, and cloves.
- Set pan on middle rack in a 325° oven. Pour about 8 cups boiling water around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours. Uncover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and rearrange them on top of the meat.
- In a small bowl, mix the mustard and brown sugar; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the corned beef to a platter. Serve hot, warm, or cold; slice meat across the grain.
Nutrition Facts : Calories 330 calories, CarbohydrateContent 9.8 g, CholesterolContent 111 mg, FatContent 22 g, FiberContent 0.5 g, ProteinContent 21 g, SaturatedFatContent 7.2 g, SodiumContent 1471 mg
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