{"id":4636,"date":"2015-07-09T20:58:12","date_gmt":"2015-07-10T01:58:12","guid":{"rendered":"http:\/\/www.bupkis.org\/?page_id=4636"},"modified":"2020-01-02T23:13:18","modified_gmt":"2020-01-03T04:13:18","slug":"jewish-corned-beef","status":"publish","type":"page","link":"https:\/\/www.bupkis.org\/index.php\/recipes-2\/entrees\/jewish-corned-beef","title":{"rendered":"Jewish Corned Beef (Sous Vide)"},"content":{"rendered":"

This looks and tastes just like the corned beef I ate at the Second Avenue Deli, which was absolutely heavenly.<\/p>\n\n\n\n\n\n\n\n
Equipment:<\/strong><\/td>\n<\/tr>\n
Large pot – big enough to hold your brisket and the water to cook it.<\/td>\n<\/tr>\n
Sous Vide machine – I have the Anova<\/a>. It’s inexpensive and works really well.<\/td>\n<\/tr>\n
Vacuum Sealer and bags.<\/td>\n<\/tr>\n
Small pot and steamer basket<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients:<\/strong><\/td>\n<\/tr>\n
2<\/td>\nQuarts<\/td>\nWater<\/td>\n<\/tr>\n
4<\/td>\n\u00a0Pounds<\/td>\nIce<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nDiamond Kosher Salt (or 0.8 Cups Morton Kosher Salt)<\/td>\n<\/tr>\n
2<\/td>\nTeaspoons<\/td>\nPrague Powder<\/a> or “#1 Pink Curing Salt” Buy the smallest amount you can find, since you only need 2t.<\/td>\n<\/tr>\n
1\/2<\/td>\n\u00a0Cup<\/td>\nSugar<\/td>\n<\/tr>\n
1<\/td>\nTablespoon<\/td>\nWhole Mustard Seeds<\/td>\n<\/tr>\n
2<\/td>\nTeaspoons<\/td>\nWhole Black Peppercorns<\/td>\n<\/tr>\n
2<\/td>\nTeaspoons<\/td>\nWhole Coriander Seeds<\/td>\n<\/tr>\n
2<\/td>\nTeaspoons<\/td>\nWhole Dill Seeds<\/td>\n<\/tr>\n
5<\/td>\n<\/td>\nBay Leaves<\/td>\n<\/tr>\n
5-8<\/td>\nPound<\/td>\nBeef Brisket, trimmed, point or flat cut. The point cut is fattier, the flat is leaner.
\nThe choice is yours. Either works well, depending on what you like.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n