Here is what you need:

• 3 lbs corned beef brisket, pre-brined, with pickling spice packet (a blend of  mustard seeds, allspice, coriander seeds, cloves, ginger, red pepper flakes, bay leaf and cinnamon)
• 1 cup beef stock

Preparation:

Sous-Vide:

1. Set sous vide machine to 82C/180F.
2. 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 the bag in the bath for 10 hours.

To Finish:

1. To finish the corned beef, heat up the skillet on medium high and sear all sides. 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. 
2. Serve with cabbage and potatoes, and enjoy the most succulent corned beef, ever!

Of course, St. Patrick’s Day wouldn’t be the same without some beer (preferably green), serve alongside your wonderfully filling and savoury Irish corned beef. Pro tip: The leftovers make for great sandwiches the next day!

Enjoy! If you make this recipe and want to share with us,  please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Ingredients:

1 beef top sirloin roast, about 1 ½ lb (675 g), tied up

1/3 cup (75 ml) olive oil

1 French shallot, chopped

15 ml (1 tbsp.) Chopped flat-leaf parsley

5 ml (1 tsp.) Chopped fresh thyme

1 garlic clove, chopped

Salt and freshly ground pepper to taste

Preparation:

Attach the THINKKITCHEN Precision Cooker to the wall of a cooking vessel. Add water until the level is between the minimum and maximum required. Set the temperature to 63 ° C (145 ° F). Set the cooking time to 3 hours. Preheat water while preparing the roast.

Place roast in a vacuum bag or large zippered freezer bag. Add the shallot, herbs and garlic. To remove air from the bag, hold the open bag upwards and slowly submerge it in water. The water pressure pushes the air out of the bag. Just before the zippered opening of the bag reaches the surface of the water, use a straw to suck the air in with your mouth and quickly close the bag. (However, you must make sure that the roast is completely under water during the cooking phase).

Start cooking (3 hours).

Remove the cooking bag from the water. Remove the roast from the bag and place it on a plate. 

Using a brush, brush lightly with oil.

Grill or pan roast on all sides for 5 minutes over medium high heat.

On a work surface, cut the roast into slices. Serve with a green salad or let cool and refrigerate to make roast beef sandwiches.

It’s as easy as that! We hope you bring the sous-vide into your kitchen. Show off your sous-vide skills with us on social media and tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Enjoy!

The Sous-Vide is one of those cooking instruments that have been a source of great wonder and mystery for both chefs and home cooks alike. For too long, it may have seemed like something that was too fancy for your kitchen at home or too intimidating – but we’re here to help quell any fears you may have and help you take your cooking to a whole new level with our sous-vide.

What does Sous-Vide even mean?
“Sous-Vide” actually means “Under-Vaccuum” in French! It refers to a technique of cooking that uses unmatched precision in temperature to deliver consistent, high-quality results. This technique of cooking to achieve the right level of “doneness” has been used in high-end restaurants for a while now. However, it’s actually much easier than you think to achieve those same levels of preparedness at home!

How do I use it?

1. Attach your thinkkitchen Precision Sous-Vide Vacuum Cooker to a 5L to 15 L saucepan. Add water between the “minimum” and “maximum” levels. 

2. Put your food in a sealable bag (preferably vacuum-sealed) and clip it to the side of the pot.

3. Finish by searing, grilling, or broiling your food to add your final touches.

Why should I use it?

Taste is the obvious reason. Your food is cooking in its own juices which allow for a tender, moist finish but which also works to enhance the flavour of other types of food.

Consistency is a keyword here! Because you’re now using a sous-vide to ensure your food cooks at a precise temperature, you will have precise and exact results every time! You don’t need to worry about heat distribution or fluctuating temperatures as you have total control right from the beginning.

It’s stress-free! Unlike traditional ways of cooking something like a steak or salmon, you are not constantly watching the pan. The precision cooking of sous vide brings food to your desired temperature and locks it in, so you never have to worry about over or undercooking something.

We hope that this guide is helpful in addressing some of your questions about this genius tool. It’s a lot less confusing than it may seem at first and we highly recommend trying it next time you’re cooking to impress!

Enjoy!