OT: sous vide corned beef concern - HELP! :OT

RRP

This morning at 38 hours into a 48 hour swim I discovered something has happened to my corned beef. Inside the FS bag is this light brown "gravy". I'm wondering if that is fat that has been rendered from the beef - but I don't know and am looking for help anyone can give me. The bag is still secure and there is no water inside other than the juice which came with the meat. Here's a couple pictures:

nolaegghead

That's protein swimming around in the meat juice (gravy).  Perfectly normal.

RRP

nolaegghead said:

That's protein swimming around in the meat juice (gravy).  Perfectly normal.

THANK YOU!!!

nolaegghead

No problem.  The fat doesn't render much at that temp.  Some will, but it will float on top.

I see the same thing happen when boiling a wort.  The soluble proteins will coagulate and form a flocculent mess.

RRP

Then should I lightly rinse the meat before slicing tonight? 

nolaegghead

Yes, it will look better.  You can cook the outside also if you'd like, which looks much more appetizing.

RRP

nolaegghead said:

Yes, it will look better.  You can cook the outside also if you'd like, which looks much more appetizing.

Thanks again and yes - I had already figured on a quick sear to give it some "cooked look" otherwise that meat would look rather blah.