Rinse the corned beef under cold water for several inutes to remove any excess brine. Pay dry.
Toast the coriander and peppercorns over medium heat until fragrant.
Grind with a spice grinder or mortar and pestle.
Mix all the rub ingredients together and rub all over the corned beef.
Place the beef in a vacuum sealable bag and pour any remaining rub over top of it.
Seal and cook in the water bath for 48 hours.
Remove from bag and lightly pat dry.
Slice and serve on rye bread with mustard, sauerkraut, caramelized onions (optional) and swiss cheese.
You can also place in an ice bath for 15-20 minutes, then store in the fridge or freezer until ready to use.
Make sure you buy a corned beef brisket that fits the container you use for your sous vide water bath.
You’ll want to make sure to remove the air from the sealable bag to avoid bacteria entering the bag. This is an important step that shouldn’t be skipped.
If air gets in the bag while the corned beef is cooking, just cut open the sealable bag, remove the air and reseal it again.
Since the corned beef has a long cooking time of 48 hours, you’ll need to ensure the water level stays high in the water bath. If the water evaporates, just top it up with more water to cover the corned beef.
To try to prevent evaporation, you can also cover the water bath with foil.
Don't skip the step of rinsing the corned beef. This gets rid of excess salt and brine from the outside.
To ensure the rub mixture sticks to the corned beef, pat it dry after you rinse it.
For the best flavor, toast and grind your whole spices.
For extra smoky flavor, add 1 teaspoon of liquid smoke to the corned beef.
When slicing pastrami, make sure you cut against the grain.