Sous vided 48 hrs some corned beef, let it cool, then placed slices on the cabbage as it steamed in a double boiler to flavor the cabbage. Best corned beef I have had in 76 years.
I have never done sous vide before. I just put this in my Ninja Foodie to give it a try. I bought extra corned beef for St. Patrick's. Time to give this a try.
Mother in law routinely serves corned beef sandwiches for a function each spring. This year I cooked them for her on soups vide. OMG! Better than deli!
Dear Salted Pepper Glad your Corned Beef turned out for me mine was a bust cooking in Ninja OP701 on Sous Vide after 34 hours @155 degrees with water temp checked several times during the 36 hours period mine turned literally to MUSH I'm willing to try again this time I"ll check conditions during the cook time Love Your Videos
Definitely check your temps with the sous vide on the OL701, some people are reporting issues with them being hotter than the temperature set. I'm sorry that you not only wasted 36 hours and a corned beef, but that you didn't get to experience what it should taste like!
Hi Louise Not sure if I missed it but wondering what your corn beef weighed? And does it matter? Making this soon and also the eye of round that was mentioned in the comments. Thanks for educating us all. Thanks
You just saved me! I bought a corned beef brisket a couple of days ago and popped it in the freezer. When I'm ready to cook it, I now have the exact right temperature and timing to use, so I can slice it up (I have a deli slicer) for Reubens. I like my meat very lean, so I think I would trim off the fat cap right after sous vide cooking. Besides heat loss, another reason to make sure the water is covered, especially for long cook times, is evaporation. When I was still learning how to sous vide, I didn't cover the container and enough water evaporated that the sous vide cooker shut itself off. It looks like you have the flat cut brisket. Sometimes they're hard to find. Is there much difference between the flat and the points cut?
Update: I finally got around to cooking my corned beef. Some of it (probably the thin end) came out quite mushy. It was practically spreadable. So I think it's best if I stick to 24 hrs. next time.
Fantastic video! Even though the Anova container has "feet," I'd highly recommend not putting it directly on your countertop for a long, hot cook. Use a trivet or cutting board underneath. Granite, quartz, and laminate have been known to crack or bubble from the sustained heat/weight.
I'm not sure what you mean by roaster, but if it circulates dry heat then you can certainly cook that way, but it's going to be sous vide. Many people are cooking tough meat on dehydrate for long periods of time and they love it. Let me know if you try it!
@@TheSaltedPepper Nesco roaster. Basically a heated tub with a lid. (I suppose one could use a crockpot but this is a good shape for a roast.) No reason it couldn't be filled with water, set to 150F, and voila, sous vide cooker!
Hi! Just bought a Ninja Pro pressure cooker and this will be the first thing I make in it... well maybe I'll make Soda bread first. :) So I'm wondering how you store the corned beef in the fridge after it's cooked? Do you keep it in the bag with all of the juices or do you remove it from the juices? Thanks!
Louise- As always, your recipe looks AHH-MAZING! Question: I have both a Sous Vide circulator and the Ninja Smart “One Lid Wonder” PC. While the Smart Lid has the Sous Vide function, if I decided to use the circulator stick wand to give that water movement, the circulator wand will simply attach to the Ninja Foodi cooking pot, won’t it? And I’m guessing the pot could then just be covered with heavy duty foil to help prevent moisture loss? I’ve got to look up your Ninja Foodi Sous Vide recipes. While I have done a few recipes here and there using this method, I’d like to try using that function more often. Again, thanks for all you do in helping us perfect our Ninja Foodi skills!😁
Hi Louise please please can you do sous vide poached egg which turn to egg addict or eggs Florentine please I have exactly the same immersion circulator but I don't have very good luck with poached eggs always uncooked
Ok folks help me out here. What's the process for sous vide if using the Ninja OL701 Foodi 14-in-1 SMART XL 8 Qt? You heat the water to the desired temp say 155 with the lid closed. Do you vent or not vent? And I assume if using this smart lid that the entire cook has the lid vented correct? Just want to be sure on this. Thx in advance for clarification.
With the smart lid, it doesn’t matter if you close or open the valve during Sous Vide because the vents are in the lid itself. The only time it matters is when pressure cooking
I like the Anova brand, but honestly get one that fits your budget if you are just starting out. I think mine were around $100, but you can find other brands for around $50 or $60.
@@TheSaltedPepper thank you, I was impressed with your Cabbage and Corned Beef. I am not budget restricted but I would like one that is easy. That is why I was impressed with your set up. Love your channel.
Does weight of the meat matter? I bought 1.80# corned beef. That isn’t enough for a greater number of guests served. I intend on getting another cut of meat about the same size. How long should I cook the 2 pieces of meat at 155 degrees?
Because they are smaller, they might cook a little quicker, but two won’t take longer as long as they have room between the two either in one bag or put into 2 different bags. I’d bet they will be great at 24 hours, but plan on 36 just in case.
Yes, that should work fine. I've heard that most of the smoke flavor gets into the meet in the first few hours, so after 2-3 hours of smoking it, then take it off and let it cool completely. Bag it up and throw it in the sous vide bath. I've also had people sous vide first and then throw it on the smoker, but I'm not sure which gives a better flavor.
Good Morning, my family loves corned beef. I can’t wait to try making it my Ninja foodie. Thank you
If you have the sous vide function, you can do this same thing.
Sous vided 48 hrs some corned beef, let it cool, then placed slices on the cabbage as it steamed in a double boiler to flavor the cabbage. Best corned beef I have had in 76 years.
Perfection! Thanks.
I have never done sous vide before. I just put this in my Ninja Foodie to give it a try. I bought extra corned beef for St. Patrick's. Time to give this a try.
I hope you love it!
Mother in law routinely serves corned beef sandwiches for a function each spring. This year I cooked them for her on soups vide. OMG! Better than deli!
YES! So good!
I did 30 hours. 2.5 lbs. I couldn't tell much difference between that and 24 hours. However it did turn out to be marvelous.
I'm so glad you enjoyed it!
Dear Salted Pepper Glad your Corned Beef turned out for me mine was a bust cooking in Ninja OP701 on Sous Vide after 34 hours @155 degrees with water temp checked several times during the 36 hours period mine turned literally to MUSH I'm willing to try again this time I"ll check conditions during the cook time Love Your Videos
Definitely check your temps with the sous vide on the OL701, some people are reporting issues with them being hotter than the temperature set. I'm sorry that you not only wasted 36 hours and a corned beef, but that you didn't get to experience what it should taste like!
Hi Louise
Not sure if I missed it but wondering what your corn beef weighed? And does it matter?
Making this soon and also the eye of round that was mentioned in the comments. Thanks for educating us all. Thanks
The corned beef that I get here in Calgary, Alberta Canada does not come with a spice package so I use 1-2 tablespoons of pickling spice.
You just saved me! I bought a corned beef brisket a couple of days ago and popped it in the freezer. When I'm ready to cook it, I now have the exact right temperature and timing to use, so I can slice it up (I have a deli slicer) for Reubens. I like my meat very lean, so I think I would trim off the fat cap right after sous vide cooking.
Besides heat loss, another reason to make sure the water is covered, especially for long cook times, is evaporation. When I was still learning how to sous vide, I didn't cover the container and enough water evaporated that the sous vide cooker shut itself off.
It looks like you have the flat cut brisket. Sometimes they're hard to find. Is there much difference between the flat and the points cut?
Update: I finally got around to cooking my corned beef. Some of it (probably the thin end) came out quite mushy. It was practically spreadable. So I think it's best if I stick to 24 hrs. next time.
Fantastic video! Even though the Anova container has "feet," I'd highly recommend not putting it directly on your countertop for a long, hot cook. Use a trivet or cutting board underneath. Granite, quartz, and laminate have been known to crack or bubble from the sustained heat/weight.
Interesting, I will definitely find something to put it on. Thanks!
That looks gorgeous
Thank you!
Hmm... my countertop roaster has a 150F setting, and it has pretty good natural convection....
I'm not sure what you mean by roaster, but if it circulates dry heat then you can certainly cook that way, but it's going to be sous vide. Many people are cooking tough meat on dehydrate for long periods of time and they love it. Let me know if you try it!
@@TheSaltedPepper Nesco roaster. Basically a heated tub with a lid. (I suppose one could use a crockpot but this is a good shape for a roast.) No reason it couldn't be filled with water, set to 150F, and voila, sous vide cooker!
Hi! Just bought a Ninja Pro pressure cooker and this will be the first thing I make in it... well maybe I'll make Soda bread first. :) So I'm wondering how you store the corned beef in the fridge after it's cooked? Do you keep it in the bag with all of the juices or do you remove it from the juices? Thanks!
Either way is fine. I hope you love it!
Louise- As always, your recipe looks AHH-MAZING!
Question: I have both a Sous Vide circulator and the Ninja Smart “One Lid Wonder” PC. While the Smart Lid has the Sous Vide function, if I decided to use the circulator stick wand to give that water movement, the circulator wand will simply attach to the Ninja Foodi cooking pot, won’t it?
And I’m guessing the pot could then just be covered with heavy duty foil to help prevent moisture loss?
I’ve got to look up your Ninja Foodi Sous Vide recipes. While I have done a few recipes here and there using this method, I’d like to try using that function more often. Again, thanks for all you do in helping us perfect our Ninja Foodi skills!😁
Yes, you can absolutely do that! I often use my pot with the sous vide circulator.
Hi Louise please please can you do sous vide poached egg which turn to egg addict or eggs Florentine please
I have exactly the same immersion circulator but I don't have very good luck with poached eggs always uncooked
I'll give it a try!
@@TheSaltedPepper thanks a lot
So it’s 155 on the sous vide for 36 hours. What cut of corned beef do you recommend?
I use the flat cut.
Ok folks help me out here. What's the process for sous vide if using the Ninja OL701 Foodi 14-in-1 SMART XL 8 Qt? You heat the water to the desired temp say 155 with the lid closed. Do you vent or not vent? And I assume if using this smart lid that the entire cook has the lid vented correct? Just want to be sure on this. Thx in advance for clarification.
With the smart lid, it doesn’t matter if you close or open the valve during Sous Vide because the vents are in the lid itself. The only time it matters is when pressure cooking
Louise thank you. This is why your the best!
You said you had more than one Sous Vide circulator, what is your recommendation for a Sous Vide
I like the Anova brand, but honestly get one that fits your budget if you are just starting out. I think mine were around $100, but you can find other brands for around $50 or $60.
@@TheSaltedPepper thank you, I was impressed with your Cabbage and Corned Beef. I am not budget restricted but I would like one that is easy. That is why I was impressed with your set up. Love your channel.
Does weight of the meat matter? I bought 1.80# corned beef. That isn’t enough for a greater number of guests served. I intend on getting another cut of meat about the same size. How long should I cook the 2 pieces of meat at 155 degrees?
Because they are smaller, they might cook a little quicker, but two won’t take longer as long as they have room between the two either in one bag or put into 2 different bags. I’d bet they will be great at 24 hours, but plan on 36 just in case.
Can I smoke it first then do the Sous Vide?
Yes, that should work fine. I've heard that most of the smoke flavor gets into the meet in the first few hours, so after 2-3 hours of smoking it, then take it off and let it cool completely. Bag it up and throw it in the sous vide bath. I've also had people sous vide first and then throw it on the smoker, but I'm not sure which gives a better flavor.
If I only have a 2 pound corn beef brisket would I still cook it for 36 hours?
It would probably be fine after 24 hours.
why is there a locklock onon yourr refrigerator
LOL! It's a timer that looks like a lock.
Have you ever sous vide eye of round roast?
No, but it would be delicious!
131° for 24 hours. Prime rib like.
Why not using ninja’s sous vide mode?
I’m lazy, answer was later in the video
Sorry I thought it was in the Ninja
You do it exactly the same way in the Ninja Foodi.