1. Trim according to your own preferences-we prefer to cut off the "nose" (the thick fat on the right in the picture) and the thick fat on the top, but usually we prefer to save the delicious fat Complete.
2. Prepare brine: 80g coriander, 64g black pepper, 40g dried mustard seeds, 40g dill seeds, 40g star anise, 8g nutmeg, 8g cloves, 5g chili flakes, 240g salt, 12g tin salt, 140g brown sugar, 8 L cold water . You can choose to coarsely grind all the spices in the spice grinder-this helps to make the flavor condiments more flavorful in the meat. In a large pot or other container, mix the spices, salt, sugar, and water together.
3. Dip the beef brisket in the brine and place in the refrigerator. Beef brisket is marinated for 7-10 days. In order to make the corned beef show a beautiful pink color, the key is to make the brine permeate the meat from beginning to end. If you are an experienced marinating master, you can interrupt the meat marinating process and monitor the color, but 10 days can definitely achieve the desired results. Stir the brine well at least once a day to maintain a consistent salinity.
4. Prepare beef rub: 100g coriander, 80g black pepper, 50g dried mustard seeds, 50g dill seeds, 10g nutmeg, 10g cloves, 5g chili flakes. Mix all the ingredients in a small bowl until they are completely combined. Remove the beef brisket from the brine and pat dry with a paper towel. Rub the meat evenly. Don't be afraid that your power is small-what we really need is to keep those spices on it.
5. Heat the water to 140 °F / 60 °C. Put the beef brisket in the bag used for sous-vide cooking, vacuum seal, and transfer to water. If you don't have a vacuum sealer, you just fold the opening of the bag and clamp it with a clamp. Use a lid or wrap it up with plastic wrap to prevent evaporation. Monitor the water level to ensure that the meat is always under water. Cook for 48 hours. Store in the refrigerator tightly before you are ready to eat.
6. Now you can slice the beef thinly, stack it in a sandwich, top it with cabbage, use it in a delicious Irish feast, sandwich it and soft omelette in an English muffin, chop it, and chop it up. Sprinkle it on the ground, or cut it into strips and sandwich it in a burrito, top with crunchy cabbage and jalapeno, or stack it with a small slice of Swiss in a slider bread, Serve as a simple appetizer. Repackage the leftovers in plastic wrap or a sealed bag and store in the refrigerator. It can be used in the next few days-corned beef and other deli meats are kept for about the same time
