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Melt-in-your-mouth sous vide corned beef! Perfectly tender brisket thanks to low & slow sous vide cooking.
Enjoy it with classic pairings of cabbage, carrots, and potatoes for an unforgettable feast!
Table of Contents
Why You’ll Love This Recipe
- Unmatched Tenderness – The sous vide method, with its precise temperature control over an extended period, guarantees corned beef that is incredibly tender and succulent.
- Flavor Explosion – The pickling spice packet and the sous vide cooking process infuse the corned beef with various flavors.
- Versatility in Serving – This versatile dish can be enjoyed in classic Reuben sandwiches, in a hearty corned beef hash, or served traditionally with cabbage and potatoes.
- Perfect for Celebrations – Elevate your St. Patrick's Day celebrations with a dish that honors tradition and introduces a modern twist.
Equipment
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- Sous vide machine – (such as Joule, Anova Precision Cooker)
- Sealable sous vide bag or ziplock bag
- Vacuum sealer (optional)
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- 3/4 pound Corned Beef Brisket – (look for a thickness of 1-1.5 inches) – When shopping for a corned beef brisket in the grocery store, Look for a brisket with a thickness of 1-1.5 inches to ensure even cooking during the sous vide process.
- If you prefer a leaner cut, opt for the flat cut.
- If you’re looking for a different texture, you can experiment with a point cut, which contains more marbling and is more tender.
- If corned beef is not readily available, you can make your own by brining a beef brisket with pickling spices, salt, and water for several days.
- Pickling Spice Packet – The pickling spice packet infuses corned beef with aromatic flavors, including coriander seeds, black pepper, bay leaves, and mustard seeds. These spices complement the natural richness of the beef and create a well-balanced and flavorful profile. If you can’t find a pre-packaged pickling spice, you can make your own by combining these individual spices. Be sure to adjust the quantities of the spices according to your taste preferences.
How To Make Sous Vide Corned Beef
Step 1 – Immerse the corned beef in cold water and soak it overnight in the fridge. This step will help remove some of the saltiness in the corned beef.
Step 2 – Preheat your sous vide water bath by setting your sous vide machine to 140°F.
Step 3 – Rinse the soaked corned beef under cold tap water to remove any excess surface salt, and then pat it dry with paper towels.
Step 4 – Sprinkle all the contents in the pickling spice packet evenly on your corned beef, and then place the corned beef into a sealable bag, using either the water displacement method or a vacuum sealer if available.
Step 5 – Put the vacuum bag in the preheated water bath and cook the corned beef for 48 hours based on thickness. This long cooking time at a lower temperature in the sous vide bath allows the beef to reach that perfect steak-like texture.
Step 6 – During the long cooking time, cover the sous vide container, whether it’s a large pot or a 12-quart container, with a lid or aluminum foil to prevent evaporation.
Step 7 – Remove the corned beef brisket from the bag after sous vide cooking and pat it dry. It will have shrunk in size, but this is perfectly normal.
Step 8 – Using a sharp knife, slice off the fat layer.
Step 9 – Slice the brisket against the grain into thin 1/4-inch slices and serve warm with cabbage, potatoes, and carrots. Rye bread, mustard, pickles, or sauerkraut go really well with corned beef.
Recipe Tips
Though a 48-hour cook will result in tender and juicy beef, you can certainly cook your corned beef for a shorter time. Here are two recommended times and temperatures:
- 8 hours at 180 degrees F
- 16 hours at 160 degrees F
FAQs
Corned beef is a cut of beef, usually a brisket, that has been cured for several days in a salty brine solution. The term “corned” refers to the large grains of salt that were historically used in the curing process.
Flat cut is leaner and has less fat marbling. Point cut has more fat, making it richer and more flavorful. The choice between the two often depends on one’s personal
preference.
More Corned Beef Recipes
- Corned Beef Hash
- Slow Cooker Corned Beef and Cabbage Soup
- Reuben Sliders
- Instant Pot Corned Beef and Cabbage
- Beef and Mushroom Pot Pie
If you enjoy this easy Sous Vide Corned Beef Recipe, be sure to leave a 5-star rating and review. For more Beef recipes, be sure to visit our Flavor Mosaic's collection of Beef Recipes.
Recipe
Equipment
- 1 Sous vide machine (such as Joule, Anova Precision Cooker) Sealable sous vide bag or ziplock bag)
- 1 Vacuum sealer (optional)
- 1 Large pot or container (for sous vide water bath)
Ingredients
- 1 3/4 pound corned beef brisket (look for a thickness of 1-1.5 inches Pickling spice packet)
Instructions
- Immerse the corned beef in cold water and soak it overnight in the fridge. This step will help remove some of the saltiness in the corned beef.
- Preheat your sous vide water bath by setting your sous vide machine to 140°F.
- Rinse the soaked corned beef under cold tap water to remove any excess surface salt, and then pat it dry with paper towels.
- Sprinkle all the contents in the pickling spice packet evenly on your corned beef and then place the corned beef into a sealable bag, using either the water displacement method or a vacuum sealer if available.
- Put the vacuum bag in the preheated water bath and cook the corned beef for 48 hours based on thickness. This long cook time at a lower temperature in the sous vide bath allows the beef to reach that perfect steak-like texture.
- During the long cooking time, cover the sous vide container, whether it’s a large pot or a 12-quart container, with a lid or aluminum foil to prevent evaporation.
- After sous vide cooking, remove the corned beef brisket from the bag and pat it dry. It will have shrunk in size, but this is perfectly normal.
- Using a sharp knife, slice off the fat layer.
- Slice the brisket against the grain into thin 1/4-inch slices and serve warm with cabbage, potatoes and carrots. Rye bread, mustard, pickles, or sauerkraut go really well with corned beef.
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