This recipe for schezuan eggplant is a wonderful meat and veggie dish. Folks who love spicy food will approve. This dish comes from my Chinese mum, who makes the best food ever. To suit your preferences, change the amount of chili sauce. Serve with warm rice.
| Prep Time: | 10 mins |
| Cook Time: | 10 hrs |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 18 hrs 20 mins |
| Servings: | 20 |
| Yield: | 1 5-pound corned beef |
Ingredients
- 1 (5 pound) flat corned beef roast
- 2 teaspoons browning liquid
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Remove corned beef from the packaging and submerge in water. Discard seasoning packet. Cover and refrigerate overnight, up to 8 hours.
- Drain corned beef the next morning and pat dry. Paint all the sides with browning liquid. Sprinkle garlic powder and onion powder all over.
- Place seasoned corned beef in a sealable plastic bag and seal in a food vacuum-type sealer.
- Place sealed bag into the sous vide container and secure. Set circulator for 165 degrees Fahrenheit (74 degrees Celsius), set timer for 10 hours, and start the circulator.
- Carefully remove sealed bag from the water bath and allow to cool until it can easily be handled, about 10 minutes. Slice corned beef into 1/4-inch-thick slices, or to desired thickness.
- If you don’t have a vacuum sealer, you can use a gallon-sized freezer-safe bag. Press out all the air and seal.