Ingredients and Weight:
- Corned beef: 6 pounds
- Water: 1 gallon
- Pickling spice: 1 ounce
- Worcestershire sauce: 1 cup
- Brown sugar: 1 cup
- Kosher salt: 1/4 cup
- Black peppercorns: 1 tablespoon
- Bay leaves: 6
- Whole cloves: 1 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot or Dutch oven, combine the water, pickling spice, Worcestershire sauce, brown sugar, salt, peppercorns, bay leaves, and cloves. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Remove the pot from heat and let cool to room temperature.
- Place the corned beef in a vacuum-sealed bag or container. Add the pickling liquid and seal the bag or container.
- Transfer the bag or container to a sous vide machine and cook at 185°F (85°C) for 18-24 hours.
- When the corned beef is done cooking, remove it from the bag or container and let it rest for 30 minutes before slicing and serving.
Nutritional Information:
- Calories: 260
- Fat: 15g
- Protein: 25g
- Carbohydrates: 0g
Dish Characteristics:
- Tender and flavorful
- Rich and savory
- Slightly spicy
- Perfect for a special occasion
User Comments:
- "This is the best corned beef I've ever had! It was so tender and juicy, and the flavor was perfect."
- "I'm not usually a fan of corned beef, but this recipe changed my mind. It was delicious!"
- "This dish is easy to make and always comes out perfectly. It's a crowd-pleaser for sure."
Special Precautions and Tips:
- Make sure to use a food-grade vacuum sealer if you're using a vacuum-sealed bag.
- If you don't have a sous vide machine, you can cook the corned beef in a slow cooker on low for 8-10 hours.
- Serve the corned beef with your favorite sides, such as mashed potatoes, carrots, and cabbage.
