Sous vide

[Tio Gato]

Originally Posted by stearns

Corned beef yesterday, 180* for 10 hours, came out perfect. I didn't have time to let it rest too much before slicing it up for sliders, but other than that I wouldn't change a thing

I did the same yesterday. When it was done I dried it well then mixed a half cup of brown sugar, quarter cup of molasses, teaspoon of dried mustard and half a cup of bourbon. Mixed it up and glazed the hot beef and popped it into a hot oven to crust it up.

Simply the best corned beef of my life.