Place the sealed brined corned beef in a six-to-eight-quart slow cooker and cover with water. Set to low and cook for 10 to 12 hours. Allow to cool and refrigerate in the bag for at least one hour. This step is crucial for slicing.
Drain the liquid from the bag and slice corned beef into half-inch slices. Place in an ovenproof baking dish.
Preheat oven to 400 degrees Fahrenheit. Mix duck sauce and mustard. Pour over the corned beef and cover tightly with aluminum foil. Bake for 45 minutes, then remove foil and bake an additional 15 minutes to allow the glaze to darken and caramelize.
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Does this freeze well?
Yes
I am concerned it will be too seasoned salty
The brine mixture on corn beef is very very strong… is corn beef you use the one with or salt and marinade already prepped on brisket meat making it a corn beef?
Hi Rachel. I actually just made this recipe and it was perfect and delicious, not too salty at all. I used a regular corned beef from my local kosher supermarket. Does that answer your question?
You should never cook the food in plastic bag.
Of course you can cook in (the proper) plastic. Sous vide cooking is ALL about cooking in (food safe) plastic! If the bag the meat is packed in is food grade for cooking (ie bpa free) (it should be verified that it is) it is safe to cook in.
It seems to me that the brisket would be less salty if taken out of the bag, rinsed and then covered in fresh cold/cool water in the slow cooker, wouldn’t it?
In my experience making this recipe, it was pretty sweet as is, but you can for sure test that out to see if the meat will be less salty.