All my sons are in town for a family wedding, so I did a sous vide corned beef over the weekend and it was fantastic! The 9+ lb. brisket was made by Ford Wholesale Meats of West Valley, NY (Paddy's brand) and I bought it at Pellicano's Market Place, around the corner from me. It was vacuum packed and the seasonings were mixed in with the brine, not in a separate envelope, so the only prep work was to remove the labels. I placed the brisket in my 20-qt. Rival electric roaster with about 8 qts. of water and set the temp to 160 degF. at about 4AM Saturday. This setting maintained a temp of 150 in the bath water. I turned the brisket over once after about 12 hours. At 2PM Sunday, I removed the brisket and dumped most of the water bath, but kept about 3 qts. in the roaster, so 34 hours. Then, I opened the vacuum pack and emptied the entire contents into the roaster. I rubbed the seasonings off the brisket and then set it on a cookie sheet and placed it in the oven at 200 degF until I sliced it for dinner at 4:30. In the meantime, the cabbage, carrots and potatoes were put in the roaster and the temp raised to 350 until dinner was served. I do a corned beef & cabbage dinner every year for St. Patty's Day, and this is the best I've ever made. The slices were firm, but very tender.
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.