Yes, it's Easter, but we're doing corned beef because my MIL loves it. Was going to sous vide, but I don't have a tub big enough and don't have quite enough time. Looked at Kenji's oven method - 200 for 10 hours, and THEN refri...
Yes, it's Easter, but we're doing corned beef because my MIL loves it. Was going to sous vide, but I don't have a tub big enough and don't have quite enough time. Looked at Kenji's oven method - 200 for 10 hours, and THEN refrigerate for 1-3 days and THEN reheat, etc. So I'm going to compromise, and would love some quick responses to this outline (like nobody has anything better to do on Easter) 4 lb pre-brined brisket, already rinsed, dried,and chilled in the fridge for 2 days with added pickling spices in a tight ziplock. Using a large stainless pot (my dutch oven is too small), will place fat down and cover with beef stock and a bottle of stout. Thinking 275 for 4 - 5 hours should be about right? Add potatoes and carrots with an hour to go, then cabbage with 30 minutes to go (I don't want it too flabby). I understand resting is key so it slices well. Can I just cover with foil and give it about 45 minutes? Will I need to re-heat it a bit? Thanks to all in advance for any wisdom! submitted by /u/skystoat71 [link] [comments]
