Begin by setting the sous vide cooker to 69°C / 156°F.
Prepare the meat by removing the excess fat with a knife, while keeping the meat whole.
Insert the beef inside the vacuum bag and add the juniper berries, the bay leaves, the lemon peels and the lemon juice. Then add 200ml of water and the salt.
Carefully seal the vacuum bag and cook the beef shoulder for 60 hours.
When it's done cooking, let the beef sit at room temperature to cool.(From here, read below for a continuation to a great Corned Beef Chili Salad)
Slice up the corned beef for a tasty Reuben or pastrami sandwich. Corned beef also goes great with sous vide carrots and cabbage.