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Old 01-15-2020, 02:19 PM   #1
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New England Boiled Dinner

I think I am going to sous vide a hunk of brisket for A day before adding it to a broth and the vegetables. Then, let it go for another while until the veggies are done. Any thoughts or suggestions?

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Old 01-15-2020, 03:18 PM   #2
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A day may be too long. I did a SV bottom round roast for 24 w and it was almost mushy.
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Old 01-15-2020, 03:46 PM   #3
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Yeah. I was wondering that. Maybe put it n before going to work that morning at 7:30. I also have to remember that it will be simmering with the vegetables for another hour
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Old 01-15-2020, 08:15 PM   #4
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Boiled dinner is very tasty when made with corned beed. I always add rutabagga to mine. Boiled dinner was a specialty of my Dad's. It is easily and quicly made in a pressure cooker. It takes about an hour total, with abou 40 minutes cookimg tme for very tender protien and great flavor. Sou vide will work, but takes so long, like a slow cooker. Remember, the briscuit, or corned beef will need to come up to about 190 degrees F. to be tender.

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