Not a meal that I had planned or even remotely considered but the combination flavours looked too good to ignore when it popped up in my daily Sugar Soil feed. I already had a roll of corned beef in the sous vide for a 72 hour session and this salad looked like it would provide a tidy offset to the natural saltiness of the beef…

I made it as per the recipe – too simple for words – and fished the beef roll out of the sous vide as soon as the salad came out of the oven. Three days in hot water had broken down any chewy gristley bits in the beef and render it super soft and tender. As expected the sweetness of the cranberries, the bite of the balsamic broccoli worked really well with the salty beef – the salty flavour may have been accentuated by the sous vide ‘cook in a bad’ process: further experimentation will see…

Three days in the hot water was too much for the ziploc bag and it split along the seems as I lifted it out. Subsequent cooks I’ve sealed the meat in a proper vacuumed sealed bag. The heavier plastic and total seal really do make a big different to the richness and depth of the final flavour and I think this is how we’ll do future extended duration sous vides.

The salad lasted three big dinners but the corned beef was just too more-ish and disappeared quickly on toast with fresh sliced tomatoes for breakfast and as inter-meal snacks…there’s another in the freezer already and it’ll be making an appearance soon…