Sous Vide Corned Beef is perfectly tender and full of flavor. The salt-cured corned beef brisket is rubbed with pickling spice, and cooked low and slow in a water bath at 175°F degrees. This Irish staple is sure to be the star of your St. Patrick’s Day feast! Serve it with cabbage or make a warm, cheesy Reuben sandwich.

The Best Sous Vide Corned Beef Brisket

Sous vide corned beef is a no-fuss and no-fail recipe that cooks a super tender and juicy meal EVERY TIME! Sous vide method is the most reliable way to get the perfect corned beef with the guaranteed results. You can pair it with cabbage or serve it with mustard or horseradish.

There’s no secret that I’m a big fan of sous vide cooking. When I plan a festive meal for the family and friends, I often make Sous Vide Chuck Roast, Sous Vide Lobster Tails, and this mouth-watering sous vide corned beef.

Why Sous Vide Corned Beef?

“Sous vide” is a French phrase that literally translates to “under vacuum”. It’s a method of cooking where food is immersed in a water bath and slow-cooked at precise temperatures. This ensures a consistent level of “doneness” so that sous vide produces perfectly cooked food every single time. It’s ideal for tougher meats like corned beef, because the process breaks down the meat’s muscle structure. The result is incredibly tender and succulent meat, rivaling the expensive cuts of beef. You’ll never have dry and chewy beef again!

Ingredients You’ll Need

• Corned Beef Brisket: It’s a breast cut of beef that has been salt-cured. The beef is put in a salty brine, which pickles and softens the meat. You’ll need 3-4 pounds of corned beef, which can be picked up from your butcher or grocery store.
• Pickling Spice: This traditional mix of spices will give your corned beef a wonderful flavor. Get it readymade from the McCormick brand, available in most grocery stores or online. To make it yourself, combine 2 tablespoons each of mustard seeds and coriander seeds. Mix in 1 tablespoon each of allspice berries, cinnamon powder, red pepper flakes and ground ginger. Finally, add six whole cloves.
• Beef Stock: Use low-sodium to lower salt intake.
• Onion: Use your choice of onion in this recipe. White and yellow onions are the best.

How to Make Sous Vide Corned Beef

Step 1: Preheat the Sous Vide Machine:

Add water to the sous vide container or a large pot; set the Sous Vide Precision Cooker to 175°F (80°C).

Step 2:  Season the Corned Beef

Remove corned beef from the package, rinse with water, and pat dry with paper towels. Rub pickling spice on all sides.

Step 3: Vacuum Seal the Corned Beef

Add corned beef and onions to a zip-top bag, pour in the beef stock. Vacuum-seal the bag.

Step 4:  Sous Vide Cook the Meat

Place the vacuum-sealed bag into the warm bath, cover with aluminum foil, and cook for 10 hours. When the timer goes off, remove the corned beef from the bag. Serve with cabbages and potatoes.

Tips for the Best Sous Vide Corn Beef

• Vacuum seal the bag without a vacuum-sealer. You can place the corned beef and stock in a ziplock bag, and seal all but one corner of the bag. Slowly place it into the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
• Make sure there’s enough water to cover the meat. Cover the pot or container with aluminum foil to minimize water evaporation. Check from time to time and add more water if needed.
• Choose your favorite doneness, and set the sous vide cooking time accordingly.

What Temperature to Sous Vide Corned Beef

You can set the sous vide machine to your designed doneness. For juicy, tender corned beef close to the traditional texture, set the machine to 175°F/80°C. For other temperatures, see the chart below:

Corned Beef Temperature	Texture
135°F (57°C)	Medium-rare super tender texture
150°F (66°C)	Medium doneness and moist
175°F (80°C)	Slightly drier and flakier texture
185°F (85°C)	Every drier and resembles traditional corned beef

How Long Do You Sous Vide Corned Beef?

Cooking time depends on the temperature you set. It takes about 10 hours if you cook it at 175°F. It can take up to 36 hours if you are cooking them at a lower temperature.

Can You Eat Corned Beef Medium Rare?

If you prefer, you can serve your corned beef medium-rare. This requires lowering the temperature of the sous vide machine to 135°F.

How to Serve Sous Vide Corned Beef?

Sous vide corned beef is a versatile meat that can be used in a variety of meals. For a traditional St. Paddy’s day treat, corned beef is served with steamed cabbages, potatoes and carrots. Reuben sandwiches are loaded with strips of tender corned beef, melty Swiss cheese and tangy sauerkraut.

If You Like This Recipe Try Out These Sous Vide Recipes

If you tried this recipe, let me know how your Sous Vide Corned Beef turns out in the comments below!