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To: Maple MAGA who wrote (20377)	2/8/2020 9:44:38 PM
From: Sun Tzu	Respond to of 37335

I am making my 2nd batch of sous vide corned beef. The first batch. My first batch was made over a 9 day period and was rather stressful because I had not done it before and I did not know how to scale it. But it turned out ok (after several adjustments along the way). This one, I've been more comfortable with. It got aged/marinated for 16 days in a mixture of Guinness, distilled water, and spices and is cooking for 48 hours. Aside from the usual spices that you see in normal receipes, I've discovered two other additions do wonders: (1) Adding cardamom to the usual marination mix works surprisingly well. (2) Rubbing a mixture of souvlaki spice and mustard seed is better than the normal rubs. Tomorrow night I will know how this new batch is.