Food: Corned beef Source: Market House Corned Beef Temperature: 145°F / 62.7°C Time: 48 hours Device: Nomiku Recipe: 2.75 lb corned beef from Market House. Fat side scored and then meat pre-seared with blowtorch. Vacuum sealed and cooked for 48 hours at 145. Meat lost about 40% of is weight… With the “40%” liquid, I made a gravy using salt, pepper, red wine, balsamic, worchestire and corn starch. Seared the corned beef prior to slicing.