Recommended temperature and cooking times in a Sous Vide bath:
140°F – cook for 48 hours
160°F – cook for 36 hours
175°F – cook for 15 hours
180°F – cook for 10 hours
190°F – cook for 6 hours
Remove from package and place Bill Bailey’s Corned Beef into a Sous Vide approved vacuum pouch. Place pouch into the heated Sous Vide water bath making sure there are no holes in the packaging.
Use a lid or plastic wrap to prevent evaporation and monitor the water level to ensure the Corned Beef is submerged.
Heat Corned Beef in Sous Vide water bath for time and temperature chosen.
Remove package from bath and remove Corned Beef from packaging, keeping the juices.
Place Corned Beef on a cutting board and cover loosely with foil until ready to serve.
Use the juices to cook cabbage and other vegetables.
Slice Corned Beef against the grain for maximum tenderness.
General Guidelines
Cooking instructions are meant as guidelines only. Cook to recommended internal temperature guidelines and adjust cooking time if necessary. Size of appliances and weight of products will vary.
Cook with a calibrated food thermometer to accurately measure the internal temperature of meats.
Cooking safely to medium doneness requires the meat to reach and hold an internal temperature of 145°F for at least 3 minutes.
Internal Temperature for other levels of doneness: Rare: 120-125°F; Medium Rare: 130-135°F; Medium Well: 150-155°F; Well Done: 160°F.
Appliances will vary; adjust cooking times as necessary to reach at least 145°F.
