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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&deg;F / 57oC which was the temperature we liked best. However, our test with the corned beef cooked at 146&deg;F / 63.3oC was also very good. It was drier than the 135&deg;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>