A few months ago, I cured beef chuck in the Ruhlman 5% brine, cooked it sous vide to get it nice and tender and tucked it away in the freezer. I took it out of the freezer yesterday before work. Today, I cut it into cubes and ran it through my meat grinder. The non-traditional twist on St. Patrick's Day dinner has begun. 
And the final mix... 2 lbs ground corned beef, 2 lbs fresh ground chuck, 6 oz grated butter and some black pepper.
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A few months ago, I cured beef chuck in the Ruhlman 5% brine, cooked it sous vide to get it nice and tender and tucked it away in the freezer. I took it out of the freezer yesterday before work. Today, I cut it into cubes and ran it through my meat grinder. The non-traditional twist on St. Patrick's Day dinner has begun.
