Ok- after action report:
Dry cured for 5 days, rinsed and into the sous vide overnight,
then thrown on a hot grill for an outside sear.
Served with something vaguely like colcannon
Potatoes were boiled, liquid in the sous vide bag was added to the boiling liquid, along with a spoonful of the brine.
Conclusion:
A good effort. The brine penetrated the fat more deeply, resulting in that part being too salty (in spite of a thorough rinse). The meat had good penetration of the cure and was pretty good (not nearly as salty as the fat). The potatoes and cabbage were the perfect accompaniment.
Afterthoughts-
It was a nontraditional cut, and a nontraditional preparation. There were a lot of unknowns in the dish. The result wasn’t quite what you’d expect from corned beef, but still good. I think I prefer a more traditional corned beef, though this could be tuned and improved.
A more traditional braise might have been better. A brisket might have produced more predictable results.
Regardless, it was good, and a lot of fun.