Hi folks! I'm not sure that this is necessarily the right place to post this, but I thought someone else might find it useful. I have just been experimenting with cooking corned beef sous vide. I've done it twice so far and both times it's been rewarding. The first time I put the meat in a vacuum marinator with just salt, habanero powder, and water. I bagged it and cooked it at around 145F for a couple hours. Tasty, but not as corned-beefy as I had hoped. The second time I used salt, ground mustard, and beet powder, in the vacuum marinator for a few days. Cooked at around 150F for 24 hours. This time it was *astounding*. The meat was falling apart just like real corned beef is supposed to. All of this was done with pretty low-tech equipment--no vacuum machine, no immersion circulator: Ziploc bags in a Dutch oven on top of a gas stove.
