Sous Vide Corned Beef Recipe

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.

Prep Time5

Cook Time10

Total Time10 5

Course: Dinner, Main Course

Cuisine: French

Keyword: Sous Vide Corned Beef, Sous Vide Corned Beef Brisket

Servings:

Author: Izzy

Equipment

Ingredients

3-4 lbs corned beef brisket
1 tablespoon pickling spice
1/3 cup beef stock
1/2 medium onion (sliced)

Instructions

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).
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.
Vacuum Seal the Corned Beef: Add seasoned corned beef and chopped onions to a zip-top bag, pour in the beef stock. Seal the bag using the “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Feel free to use a vacuum sealer if you have one).
Sous Vide Cook the Meat: Cook the corned beef in the warm water bath for 10 hours. Arrange the bag so that the meat is completely submerged in the water. If you use a zip-top bag, make sure the seam stays above the water.
Cover the pot with several pieces of aluminum foil, which will minimize water evaporation.
When the timer goes off, remove the corned beef from the bag. Pad it dry with paper towels. Serve with cabbages and potatoes. (You can enjoy it immediately or store it in the fridge for later).

Notes

Make sure there's enough water to cover the meat. Check from time to time and add more water if needed.
Choose your favorite doneness, and set the sous vide cooking time accordingly.

Nutrition