The first corned beef I’ve made, next time I will brine my own. I followed The Food Lab and cooked 3 4-lb briskets at 180°F for 10 hours, the kitchen was a bit of a sauna 
. My Hubby and I, and 3 others felt it was the best brisket we’ve eaten. It was juicy, tender, and one friend said it was “so lean” but that was because I saved the fatty parts for my soup at lunch! The Food Lab walks you through how to approximate the sous vide technique if you don’t have one.
Corned Beef
Becky
(I want abs... olutely all the bacon)
#1
Becky
(I want abs... olutely all the bacon)
#4
I made this to make corned beef hash, I’m working on that post now. The hash was good, next round will be FAB!
mikki
(eat more)
#6
you didn’t use your pressure cooker? 
i did and took some to work for one girl who had never eaten it and one that thought she didn’t like it…all care packages i took came home empty from being eaten lol
Becky
(I want abs... olutely all the bacon)
#8
Oh @Bahrutile your pic is so much more delish! I forgot to get pics until the leftovers. I’m drooling 
Becky
(I want abs... olutely all the bacon)
#9
I didn’t think of the pressure cooker! I will try that too👍
acrunchyfrog
(Tom)
#10
Accidentally read that as “Zorned Beef” and I had to wonder wth @Brenda was up to this time.
Bahrutile
(Dustin Cade)
#11
This was my first time… i was tasked with phoning the mother in law… I decide to go on my own, turned out well as you can see!
Brenda
(8 year Ketogenic Veteran)
#12
I fucking LOVE corned beef!
As a mostly Irish gal by heritage, but sadly no traditional foods passed down, I have eaten it every St.Patrick’s day for decades (then learn the Irish don’t do that, lol).
I missed it this year because of the steak challenge.
And I really really really want some.
djindy
#13
Yea, Beef is very Irish (if you go back to the pre-British rule, pre-introduction of potatoes, days, when the people were allowed to eat the common food they could raise), but the Corned Beef tradition is a matter of Corned Beef being one of the few products from Ireland that could survive the trip across the Atlantic (due to the ‘corns’ of salt used), and so the Irish in America would buy it up for St. Patrick’s Day to have something from Ireland.
But whatever, it’s good stuff, and it’s still Beef which at one time was so important in Ireland that a families wealth was primarily measured in terms of Cattle (Ireland had/has fairly little crop suitable land, but plenty of good grazing land. Potatoes are particularly hearty and will grow in odd places, but those are a New World introduction).
Pilotbob
#16
ok, trapped by the word police.
“Simmering”.
In other words, does being immersed in water vs in a vac bag make a difference.
Fiorella
#17
Or at very high altitudes. I’ve seen water boil at that temperature when stationed up high in the mountains.
Becky
(I want abs... olutely all the bacon)
#19
@Pilotbob , I’ve not cooked a bisket before this, but I believe the answer is yes as The Food Lab articles says "Your second (far cheaper) option is a slow cooker. Most will maintain a temperature of around 170 to 180°F when set to the “keep warm” setting. Use a thermometer to double check the temperature of yours, and adjust your cooking time accordingly with the graph above.
Don’t have a slow cooker or a water bath? You may be able to hack it together on the stove. Just use a large volume of water in a really big pot, bring it up to 180°F, drop in your beef, cover the pot, then set the heat to the lowest possible setting. Adjust it as necessary so that the pot hovers at around 180° for the entire cooking period. Once you’ve got it set at the right heat level, you should be able to leave it there relatively unattended until your beef is cooked…"