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OT-SOUS VIDE CORNED BEEF BRISKET
BUFFALOMOOSE
Posts: 378
in Off Topic
I bought a 15 pound brisket and sous vide it for 36 hours at 160 in apple cider. Came out super tender and made Reubens. Started with a homemade Thousand Island with Pickles Worcestershire mayonnaise ketchup and a little bit of horseradish. I then put the sauerkraut in a frying pan in order so the Rubens did not turn out soggy. I also used the liquid from the brisket and threw some cabbage in it cooking it El dente. Below are some pictures which are in reverse order for some reason
Here are the seeded Rye Rubens. Bet you can't guess which type of bread I like.
Thanks for looking.
Here are the seeded Rye Rubens. Bet you can't guess which type of bread I like.
Thanks for looking.
South Buffalo, New York
Comments
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For sheer greatness brother Moose.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I am very humbled Scotty. Great to see that you are on dry land.South Buffalo, New York
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BUFFALOMOOSE said:I am very humbled Scotty. Great to see that you are on dry land.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks awesome!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Nicely done!! Love the built in hot top too.
Maybe your purpose in life is only to serve as an example for others? - LPL
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@JacksDad. @thetrim & @Ozzie_Isaac thank you for the kind words. They turned out great and the cabbage was awesome cooked in the apple cider juiceSouth Buffalo, New York
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