Sous vide

[stearns]

This one turned out perfect, 10 hours at 180 followed by 10 minutes on a wire rack in the oven at 450* and another 10 minutes resting under foil

Originally Posted by mosesbotbol

I like to soak the corned beef over night in water to get rid of the extra salt.

Maybe I'll give that a try next time, I don't know if I just like salt or if my mind equates salty with the taste of corned beef but I think this turned out well seasoned (or maybe as expected) but I'm always down to try out new approaches