Sous Vide Corned Beef with Horseradish Grain Mustard | Signature Kitchen Suite
Sous Vide Corned Beef with Horseradish Grain Mustard
Sous Vide Corned Beef with Horseradish Grain Mustard

Sous Vide Corned Beef with Horseradish Grain Mustard

recipe courtesy of Executive Chef Nick Ritchie, SKS

Follow along with Chef Nick as he prepares this Irish-inspired classic for the optimal tenderness and flavor: https://youtube.com/shorts/o37PGaY3uE0?si=hB99H1YBdl-0uK41

Servings
Yield 6-8 portions
Cooking time
24 hours in sous vide well after searing

Ingredients

Corned Beef

3-4 pounds brined beef brisket, drained, rinsed well and patted dry

2 juniper berries

1 bay leaf

1 star anise

½ teaspoon coriander seeds

½ teaspoon mustard seeds

¼ teaspoon ginger

¼ teaspoon black peppercorns

¼ teaspoon celery seeds

¼ teaspoon chili flake

¼ teaspoon fennel seed

½ cup beef or chicken broth

½ tablespoon grapeseed oil

Horseradish Grain Mustard

½ cup whole grain mustard

½ cup Dijon mustard

¼ cup horseradish (more can be added if desired)

1 teaspoon sugar

1 lemon, juice only

Chef's Note: This recipe uses pre-brined raw corned beef. If the package includes a spice packet for cooking, I choose to discard that and use my own spices which I have listed in the recipe above. Alternately if you plan accordingly and have the refrigerator space you can brine your own fresh brisket for approximately 2-3 weeks and then proceed with the recipe.

Method

  1. Remove the brisket from the brine, rinse and drain well, then pat dry. Heat the grapeseed oil in a large pan over medium-high heat. Sear the beef very well on the fat side, and quickly sear the other side. Remove from the pan and allow it to cool.
  2. Pre-heat the sous vide well to 155 degrees F. Place the seared beef in the sous vide pouch with all the spices and the broth and carefully seal
    the pouch. Place the sealed pouch in the sous vide well making sure it is fully submerged. Cook for approx. 24 hours.
  3. Remove the meat from the sous vide well and allow it to rest in the
    pouch for about 10 minutes. Open the pouch and strain the broth into a sauce pot and keep it hot. Move the corned beef to a cutting board. Slice across the grain, and place on a platter, add a spoonful of the hot broth over the meat, and serve immediately with the braised cabbage. Garnish with horseradish-grain mustard (recipe follows).

Method

Horseradish Grain Mustard
Yield 1+ cups

  1. Combine all ingredients in a bowl and mix to combine well.