Sous Vide Corned Beef Reuben
Corned beef cooked with sous vide results in meat with great texture and tenderness. It is also juicier and more flavorful than many corned beefs.<br/><br/>
In this recipe we call for it to be cooked at 135°F / 57oC which was the temperature we liked best. However, our test with the corned beef cooked at 146°F / 63.3oC was also very good. It was drier than the 135°F / 57oC meat but a bit more tender. Either temperature will result in fantastic corned beef.<br/><br/>
Sometimes the corned beef will turn out too salty. If that is the case place it in a ziplock bag with some warm water and place back in the water bath. Over time the water in the bag will draw out the salt from the corned beef. <a href="http://www.cookingsousvide.com/info/sous-vide-recipes/more/sous-vide-corned-beef-reuben-recipe">Sous Vide Corned Beef Recipe</a>
