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.