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03-17-2017, 05:53 PM
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#11 |
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Uncle Kitty
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Re: Sous vide
I did a corned beef brisket for today's holiday. Meat bagged with 1/4 cup each Guinness and beef stock. A bit of mixed pickling spice too. Cooked at 140F for 48 hours. Did this earlier in the week.
Tonight I steamed the brisket to heat it up. Simply the best corned beef I've ever had. Tender as could be. 
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"You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba. |
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