.... how would you cook the vegetables?

Specifically, how to get some decent flavor into them if you can't
simmer them in the same pot as the meat?

My current plan is to cook the corned beef sous vide at about 145 F for
48 hours.

Any suggested alternatives (that have actually been *tried*, that is)?

Isaac

On Mar 1, 10:31*pm, isw > wrote:
>
> My current plan is to cook the corned beef sous vide at about 145 F for
> 48 hours.

Why?

On Tue, 01 Mar 2011 20:31:00 -0800, isw > wrote:

> ... how would you cook the vegetables?
>
> Specifically, how to get some decent flavor into them if you can't
> simmer them in the same pot as the meat?
>
> My current plan is to cook the corned beef sous vide at about 145 F for
> 48 hours.
>
> Any suggested alternatives (that have actually been *tried*, that is)?
>
Cook them in beef broth. Haven't done that exact thing because of
sous vide, but I've made lots of soup so I know how the vegetables
will turn out.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mar 2, 1:38*am, sf > wrote:
> On Tue, 01 Mar 2011 20:31:00 -0800, isw > wrote:
> > ... how would you cook the vegetables?
>
> > Specifically, how to get some decent flavor into them if you can't
> > simmer them in the same pot as the meat?
>
> > My current plan is to cook the corned beef sous vide at about 145 F for
> > 48 hours.
>
> > Any suggested alternatives (that have actually been *tried*, that is)?
>
> Cook them in beef broth. *Haven't done that exact thing because of
> sous vide, but I've made lots of soup so I know how the vegetables
> will turn out.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

At hour #47, extract the beef and scavenge beef broth as required.

1. Fake baby carrots 1lb, beef broth, 1g freshly minced ginger (about
a half a teaspoon), maple syrup just enough to coat them all thinly.
85C (185F) for 45minutes. 30minutes will give you quite firm (a la
stirfry) and 60minutes will produce a loose MacIntosh teeth feel.
Torch or Broil to carmelize one side just before serving. Our local
Toronto market (St Lawrence Market) sells the four coloured carrots.
white, purple, green, yellow. YMMV.
2. Cabbage is better stewed in some of the brisket juice for that
mushy overcooked texture I like. Generally not a good idea to sous
vide anything green and leafy since it turns brown and sometimes foul
smelling. Much better results with conventional sauteeing/braising.
Haven't tried the purple cabbage though, so report back if you SV the
purple at 85C.
3. Dill cucumbers if you can get them. Halved or quartered. 85C for
17minutes. Very lightly spiced with Vinegar, salt, sugar, mustard
seeds, garlic slices(like one or two slices) per bag.) Chill quickly
in ice bath.
4. Potatoes. Same as carrots, beef broth. Just a light sprinking of
salt, pepper, paprika. Unbag them onto oiled cookie sheet. Broil or
torch to finish. Fresh lemon on the side.

In article
>,
projectile vomit chick > wrote:

> On Mar 1, 10:31*pm, isw > wrote:
> >
> > My current plan is to cook the corned beef sous vide at about 145 F for
> > 48 hours.
>
> Why?

Folks who have done it say things like

"the very best we have ever had -- so moist, so tender, just amazing"

and

"this corned beef -- cured beef brisket -- was amazing after being
cooked at 146F for 48 hours. Tender, juicy, and delicious."

and

"Corned beef cooked sous vide results in a great texture for the meat.
It is also much juicier and more flavorful than many corned beefs."

So I thought I'd try it.

Isaac

On Wed, 2 Mar 2011 08:39:55 -0800 (PST), J Tam
> wrote:

> At hour #47, extract the beef and scavenge beef broth as required.
>
> 1. Fake baby carrots 1lb, beef broth, 1g freshly minced ginger (about
> a half a teaspoon), maple syrup just enough to coat them all thinly.
> 85C (185F) for 45minutes. 30minutes will give you quite firm (a la
> stirfry) and 60minutes will produce a loose MacIntosh teeth feel.
> Torch or Broil to carmelize one side just before serving. Our local
> Toronto market (St Lawrence Market) sells the four coloured carrots.
> white, purple, green, yellow. YMMV.
> 2. Cabbage is better stewed in some of the brisket juice for that
> mushy overcooked texture I like. Generally not a good idea to sous
> vide anything green and leafy since it turns brown and sometimes foul
> smelling. Much better results with conventional sauteeing/braising.
> Haven't tried the purple cabbage though, so report back if you SV the
> purple at 85C.
> 3. Dill cucumbers if you can get them. Halved or quartered. 85C for
> 17minutes. Very lightly spiced with Vinegar, salt, sugar, mustard
> seeds, garlic slices(like one or two slices) per bag.) Chill quickly
> in ice bath.
> 4. Potatoes. Same as carrots, beef broth. Just a light sprinking of
> salt, pepper, paprika. Unbag them onto oiled cookie sheet. Broil or
> torch to finish. Fresh lemon on the side.

Sounds like you had more hits than misses. Congratulations!

--

Today's mighty oak is just yesterday's nut that held its ground.

@Isaac I cooked 2 for xmas dinner, I'll name them Adam and Eve. Both
had tips attached and weighed around 7-8 lbs. Adam was Pre-brined for
1 day, Eve for 2 days. I intended to follow the FrenchLaundry time/
temp 147°F (64°C) for 48 hours, and found that I underTemp'd it at
144F for the first 40hrs. They both turned out great. Greedily I did
a taste test when they just came out of the bag: The Eve batch was a
tiny bit more teethGnarly vs Adam, which was buttery tender. AFTER
resting for 30minutes I had forgotten which was which, so resting
plays a part for teethFeel; OR there was more salt inside Eve from
brining. IIRC I added 1/2 a peel from a medium orange to one of the
bags. ?? Perhaps one or two pinches of powdered clove as well.
EXTRAS: I found that squash turns out easier when baked
conventionally. Too much hassle to SV squash, pumpkin, turnips just
due to chopping problems. Try artichoke, sunchoke and beets - they
would complement the juniper, mustard, coriander, clove - with their
natural bitter/sweetness.
NB the SV veggies WILL come out quite firm if not a bit crisp, which
is what I like ;-) If your eaters don't know the diff yet, make a
third of the veggies conventionally in the scavenged broth... but
don't tell them which bowls of veggies are which. The eaters with
eyes and noses that work will know before the first nibble, esp the
carrots. Night and Day for carrots cause of the colour, smell and
firmness.

@MartyB @Brian If I had the time to rig up a temp smoker in my BBQ,
I would DEFINITELY have smoked them for 2-4 hours. No contest for my
picky eaters. Liquid smoke(and Broiler) is a Faaaaaaar second to
authentic hickory or apple smoked(in smoker) by far.

On Mar 1, 10:31*pm, isw > wrote:
> ... how would you cook the vegetables?
>
>
Separately.
>
> Isaac

--Bryan