Corned Beef, Sous Vide

[rotuts]

what's the feeling, if any, why I had so much Jus ?

 

Ive done 145 x 24 many many many times and am happy with it.  that's all on the CB thread.

 

I do like the idea that many I bought 'too cheap' and got a lot more than a regular dose of 'tenderizer'

[gfweb]

Any chance your sv was at a higher temp? That would fit with high jus and mealiness

[rotuts]

I doubt this, but can't be sure.

 

its either the extra time in the 'bag=brine', a tenderizer in the bag as suggested, or the 24 hour ice water soak.

 

I can't find anything about tenderizer added to commercial CB bags, not to say this doesn't happen

 

and I can't figure how 2 months or so in the brine would mater as it was below the 'cook-date'

 

if this happened, there would be enough people cooking these at that time to bring this up.

[rotuts]

its a good point about the temp. of the water bath.

 

ill try to remember to always thermapen the water when it gets to the target temp from  now on.

 

easy to do.

 

a couple of degrees doesn't matter.  a lot more would.

 

another thing Ill do from now on is weight the trimmed meat before i do the ice-ware soak and after it's done

 

to see if there is a weight increase that would indicate free water absorption by the meat after i try to get rid of a little of the salt.

Edited July 30, 2015 by rotuts (log)

[jayt90]

Why not cure your own brisket with a custom rub. It will penetrate about 1" per week depending on temperature,and you won't have to worry about secret tenderizers, or erythorbates or excess time in a brine. Excessive nitrite or time can stiffen the meat. Ruhlman and Polcyn would be a good reference, but there are lots more. Some of the Agriculture extension programmes are useful. 

[FeChef]

Why not cure your own brisket with a custom rub. It will penetrate about 1" per week depending on temperature,and you won't have to worry about secret tenderizers, or erythorbates or excess time in a brine. Excessive nitrite or time can stiffen the meat. Ruhlman and Polcyn would be a good reference, but there are lots more. Some of the Agriculture extension programmes are useful. 

If you bothered to read you would see this was a cost issue. He bought them in bulk when they were on sale after St Pattys day. I do the same. I tried to explain to him that some brands use more tenderizer then others, and they can be inconsistent with how much tenderizer is used from batch to batch.

[rotuts]

thanks FC. Would tenderizer ( or its actual name ) need to be listed on the packing label ?

 

Ill ask at the Meat Counter if I can remember.

[FeChef]

Here is one of the brands in my area. "Tenderized with papain"

http://kitchenencounters.typepad.com/.a/6a0120a8551282970b0147e2f8418d970b-pi

[rotuts]

thanks.  Ill look for that come next St.P's day.

 

and Ill keep a 'scrubbed' plastic-face label from now on.

 

nice tip.

 

the papain goes to the issue of it sitting in my refrig for so long too.

Edited July 31, 2015 by rotuts (log)

[ElsieD]

I corned a chuck roast following Ruhlman's recipe.  I plan on eating it Friday when it will have been brining for 7 days.  Would I SV this for 10 hours at 180F also?

Thank you.

[mgaretz]

1 hour ago, ElsieD said:

I corned a chuck roast following Ruhlman's recipe.  I plan on eating it Friday when it will have been brining for 7 days.  Would I SV this for 10 hours at 180F also?

Thank you.

 

Yes.

[kayb]

Well, the adventure continues. Big ol' brisket (7.2 pounds, grassfed) came out of the brine yesterday (Ruhlman recipe, five days as specified). I soaked it about 24 hours, with two or three water changes during that. Cut it in half; bagged one half with pickling spice, rubbed down the other one with a pastrami rub that alleges to "be like Katz's," and, having not had the pleasure of eating at Katz's, I don't guess I'll know if it does or not. (Recipe here.) It went into the bath at 145 degrees (what most of the SV threads I've read agreed upon), and will stay there for 24 hours-ish. The pastrami will chill and then go in the freezer to be smoked at a later date. The corned beef will be checked for tenderness and taste tomorrow night, and hopefully will be duly ready for dinner on Thursday. With, of course, cabbage, potatoes and carrots. And beer. Much beer.

Front, the pastrami, waiting to be bagged; rear, corned beef, bagged with pickling spice.

 

Coming up to temp.

 

[FeChef]

I am skipping the traditional CB dish this ST. P. day and waiting for the CB to go onsale this weekend for 99c/lb. The im going to soak in water for 24 hours with a few water changes and smoke and SV for pastrami on Rye with mustard sandwiches this weekend. I work late all week and dont have time to do the holiday dinner thing. Honestly, why is it even a damn holiday to begin with.

[rotuts]

all the flat was gone.   I decided not to move on the Point.

 

never goes on further saie here.

 

Next year, Im going to Plan some Time

 

and to the Flat w Papain in the SV  and check every 4 hours or so.

 

a Bazillion Bags, then do my traditional WeberSmoke and then re-bag.

[FeChef]

39 minutes ago, rotuts said:

all the flat was gone.   I decided not to move on the Point.

 

never goes on further saie here.

 

Next year, Im going to Plan some Time

 

and to the Flat w Papain in the SV  and check every 4 hours or so.

 

a Bazillion Bags, then do my traditional WeberSmoke and then re-bag.

The point is my favorite. I turned down 2 inch thick flats @ 2.47/lb just a few days ago. Still waiting for them price drops. Hopefully points will be first to drop in price.

[Tri2Cook]

8 hours ago, FeChef said:

I turned down 2 inch thick flats @ 2.47/lb just a few days ago. Still waiting for them price drops. Hopefully points will be first to drop in price.

That's awesome that you see that price and can say "nah, I'll hold out for cheaper". I can't get the "meaty soup/dog bones" for that price where I live... much less any of the actual meat. I don't think I've ever even seen a brisket here that wasn't already corned.

[ElsieD]

22 hours ago, mgaretz said:

 

Yes.

I corned a chuck roast following Ruhlman's recipe.  I plan on eating it Friday when it will have been brining for 7 days.  Would I SV this for 10 hours at 180F also?

Thank you.

 

Thanks.  I should have re-read this thread before I asked the question seeing as how I asked the same question last year.  I have now recorded it in my "sous vide" book so I won't need to ask again.

 

[kayb]

 

I'm calling success, which is pretty sweet, after several years of failures. All I can point to that's different is my use of Prague powder, as opposed to Morton Tenderquick, and something I bought one one year that purported to be "pink salt," and while it was pink and salty, certainly was NOT curing salt.

 

Brined five days, per Ruhlman, a 24-hour soak in several changes of water, and SV 24 hours at 140. Tender, but still some chew; could have gone longer without hurting it. Not too salty. Good flavor. All I noticed was a couple of places in the very thickest part of the point to which the brine didn't penetrate -- no red coloration. I might go 7 days next time.

 

Used the liquid remaining in the SV bag to cook the potatoes and carrots. Cut thick slabs of cabbage, brushed with olive oil, and salted and peppered generously, popped those in the oven as well.

 

It was a quite excellent dinner. Although I'm a Scot, I'm happy to celebrate with my Celtic brothers and sisters across the Irish Sea.

 

[TdeV]

I was reading a post yesterday from someone who had googled a question, and discovered a several-year-old eGullet post where she had posted the same question. So it was for me as I was looking to find time/temp to sous vide corned beef, and found this post!

 

60 hours at 135F produced a corned beef that was moist and luscious. Easily cut with a fork. 😎

 

Edited to add that I did not brine the roast. It had been frozen though.

Edited February 13, 2019 by TdeV (log)

[gfweb]

41 minutes ago, TdeV said:

I was reading a post yesterday from someone who had googled a question, and discovered a several-year-old eGullet post where she had posted the same question. So it was for me as I was looking to find time/temp to sous vide corned beef, and found this post!

 

60 hours at 135F produced a corned beef that was moist and luscious. Easily cut with a fork. 😎

 

Edited to add that I did not brine the roast. It had been frozen though.

 

 

The eG archives are amazing