Sous Vide Cooking...who does it, what do you cook, how do you do it?

[Saregama]

I might try a version of this combination method with the last piece (or a portion of it) – pressure cook for half the time, then switch to the oven.

Corned beef: baked vs. boiled?

Both! Maybe I posted about it on Chowhound, because I can’t find it here. I don’t know where I got the idea. Soaked the raw corned brisket i several changes of water over two days. Simmered with whole pickling spices from Penzey’s, I think 60-90 minutes. Pat dry. Slather with a goopy paste made of, if memory serves, brown mustard, brown sugar, pepper, minced onion, and perhaps soy sauce. Wrap loosely in foil. Transferred to one side of a foil-lined sheet pan. On the rest of the pan, arrange chun…

Or a faux pastrami – sous vide to cook, then coat with mustard, liquid smoke, and pepper & let it go in a 25-275 oven till the crust dries out.

ETA: This guy did what I was thinking of, and it looks pretty good.