Sous vide faceoff: Corned beef
March 19, 2012 
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As I was waiting for my beef brisket to cure for St. Patrick’s Day dinner this year, it occurred to me that I’d never cooked corned beef sous vide. When I tweeted that I was debating the relative merits of sous vide versus traditional stovetop braising, Michael Hay, chef of the Courtyard Restaurant, suggested that [...]
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