3 lbs corned beef brisket, pre-brined, with pickling spice packet
1 cup beef stock
Set sous vide machine to 180 degrees F.
Rub pickling spice packet on the fat side of the corned beef. Put the corned beef and beef broth in a freezer bag, and remove the air using a vacuum sealer or the displacement method. Drop bag in the bath for 10 hours.
To finish the corned beef, heat up the skillet on medium-high and sear all sides.
Serve with cabbage and potatoes, and enjoy the juiciest corned beef ever!
Alternatively, place the corned beef under the broiler for 1 to 2 minutes. Make sure to watch closely to ensure the meat does not get burned.
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