Corned beef cooked sous vide is tender and flavorful. The salt-cured corned beef brisket is rubbed with pickling spice and slow-cooked in a water bath at 175°F.
This traditional Irish dish will undoubtedly be the highlight of your St. Patrick’s Day celebration! Make a warm, cheesy Reuben sandwich with it or serve it with cabbage.
THE BEST SOUS VIDE CORNED BEEF BRISKET
Sous vide corned beef is a no-fail recipe that yields a super tender and juicy meal every time!
The sous vide method is the most dependable method for obtaining the perfect corned beef with guaranteed results. You can serve it with cabbage or with mustard or horseradish.
WHAT MAKES THIS SOUS VIDE CORNED BEEF RECIPE SO GOOD
- Brisket is a working muscle full of collagen and connective tissue, and sous vide cooking it low and slow allows the connective tissue to slowly break down, resulting in tender meat. The sous vide also regulates temperature, resulting in flawless and consistent results. The sous vide method is unquestionably the best way to cook corned beef.
- It’s surprisingly easy! Put all of the corned beef ingredients in a bag, seal it, and place it in the water bath – then sit back, relax, and let your sous vide do all of the work.
- It’s extremely resourceful. The corned beef liquid is used to cook the cabbage, potatoes, and carrots, which infuses the traditional vegetables with all of those delicious juices.
INGREDIENTS YOU’LL NEED
- Corned Beef Brisket: This is a salt-cured beef breast cut. The beef is brined in a salty solution that pickles and softens it. You’ll need 3-4 pounds of corned beef, which you can get at your local butcher or grocery store.
- Pickling Spice: This traditional spice blend will enhance the flavor of your corned beef. Purchase it pre-made from the McCormick brand, which is available in most grocery stores and online. To make your own, combine 2 tablespoons of mustard seeds and 2 tablespoons of coriander seeds. 1 tablespoon allspice berries, 1 tablespoon cinnamon powder, 1 tablespoon red pepper flakes, and 1 tablespoon ground ginger Finally, stir in six whole cloves.
- To reduce salt intake, use low-sodium beef stock.
- In this recipe, you can use any type of onion you want. The best onions are white and yellow.
HOW TO MAKE SOUS VIDE CORNED BEEF
- GET THE SOUS VIDE MACHINE READY: Fill the sous vide container or a large pot halfway with water; preheat the Sous Vide Precision Cooker to 175°F (80°C).
- SALT AND PEPPER THE CORNED BEEF. Take the corned beef out of the package, rinse it with water, and pat it dry with paper towels. All sides should be rubbed with pickling spice.
- SEAL THE CORNED BEEF WITH A VACUUM. Fill a zip-top bag halfway with corned beef and onions, then with beef stock. The bag should be vacuum-sealed.
- COOK THE MEAT SOUS VIDE. Cook for 10 hours in a warm bath with the vacuum-sealed bag covered in aluminum foil. Remove the corned beef from the bag when the timer goes off. Serve with steamed cabbage and potatoes.
TIPS FOR THE BEST SOUS VIDE CORN BEEF
- Without using a vacuum sealer, vacuum seal the bag. Place the corned beef and stock in a ziplock bag and seal it all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
- Check that there is enough water to cover the meat. To prevent water evaporation, wrap the pot or container in aluminum foil. Check on a regular basis and add more water as needed.
- Choose your preferred level of doneness and adjust the sous vide cooking time accordingly.
WHAT TEMPERATURE TO SOUS VIDE CORNED BEEF
You can program the sous vide machine to cook to your desired doneness.
Set the machine to 175°F/80°C for juicy, tender corned beef with a traditional texture. See the chart below for other temperatures:
|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|
- Sous Vide Machine – This one is self-explanatory. To cook sous vide, you’ll need a device that can precisely control the temperature of the bath water. The Anova Precision Cooker and the Breville Joule are the two best sous vide machines on the market right now.
- 12-quart Container – While a basic stockpot will suffice for your sous vide cooking needs, I recommend investing in a large plastic container. They are cheap and large, so you won’t have to worry about cooking a large roast in a small pot. I recommend a 12 quart Rubbermaid container because it is BPA free, sturdy, and large enough to hold almost anything you’ll be cooking.
- Container Lid – If you are going to purchase a plastic container, I strongly advise you to purchase a lid that is compatible with it. When you sous vide for an extended period of time, the heat of the water causes evaporation. With a lid, it eliminates the majority of evaporation, allowing you to cook for 72 hours without worry.
- Cast Iron Skillet – If you want to step up your searing game, we recommend investing in a cast iron skillet. You’ll get a deep sear on the protein by using a cast iron in this recipe. Cast irons are also great for searing almost any type of sous vide meat. Lodge is our favorite cast iron brand because it provides the best value and quality.
- Next-Level Sous Vide –Are you ready to take your sous vide skills to the next level? With 65 delicious recipes that are both approachable and tasty, The Next Level Sous Vide eCookbook will push your culinary boundaries. With pro tips and a thorough explanation of the sous vide process, you’ll be well on your way to improving your sous vide skills.
Frequently Asked Questions
Sous vide cooking yields a juicy, tender corned beef like you’ve never had before. So, for the rest of your life, say goodbye to dry, chewy corned beef. In this recipe, we keep things simple by purchasing pre-brined corned beef that comes with a pickling spice packet.
Corned beef is a type of processed red meat that is produced by brining brisket in a salt and spice solution to flavor and tenderize it. While it contains protein and nutrients such as iron and vitamin B12, corned beef is high in fat and sodium. It’s also a source of certain compounds that may raise your cancer risk.
In a 350° oven, we like to bake corned beef. You can reduce the temperature to 275° (the temperature we recommend for smoked corned beef), but it will take an extra hour or two to complete.
Brisket does not like being cooked at high temperatures. When corned beef is cooked on high for an extended period of time, it becomes tough and chewy rather than soft and tender. Instead, corned beef is best cooked over low heat, regardless of the method.
Sous Vide Corned Beef Recipe
- Prep Time: 5 minutes
- Cook Time: 10 hours
- Total Time: 10 hours and 5 minutes
- Yield: 6 servings 1x
Corned beef cooked sous vide is tender and flavorful. The salt-cured corned beef brisket is rubbed with pickling spice and slow-cooked in a water bath at 175°F. This traditional Irish dish will undoubtedly be the highlight of your St. Patrick’s Day celebration! Make a warm, cheesy Reuben sandwich with it or serve it with cabbage.
- 3–4 lbs corned beef brisket
- 1 tablespoon pickling spice
- 1/3 cup beef stock
- 1/2 medium onion (sliced)
- Preheat the Sous Vide Machine: Fill the sous vide container or a large pot halfway with water and set the Sous Vide Precision Cooker to 175°F (80°C).
- Season the corned beef by removing it from the package, rinsing it with water, and patting it dry with paper towels.
- All sides should be rubbed with pickling spice.
- Vacuum Seal the Corned Beef: In a zip-top bag, combine the seasoned corned beef and chopped onions, then add the beef stock. Use the “water displacement” technique to seal the bag, sealing all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag. (If you have a vacuum sealer, feel free to use it.)
- Sous Vide Cook the Meat: Sous vide the corned beef for 10 hours in a warm water bath. Arrange the bag in such a way that the meat is completely submerged in water. If you’re going to use a zip-top bag, make sure the seam is above the water.
- Cover the pot with several layers of aluminum foil to reduce water evaporation.
- Remove the corned beef from the bag when the timer goes off. Using paper towels, pat it dry. Serve with steamed cabbage and potatoes. (You can eat it right away or store it in the fridge for later.)
Check that there is enough water to cover the meat. Check on a regular basis and add more water as needed.
Choose your preferred level of doneness and adjust the sous vide cooking time accordingly.
- Category: Beef
- Method: Sous Vide
- Cuisine: French
- Serving Size: 6 servings
- Calories: 457kcal
- Sugar: 1g
- Sodium: 2788mg
- Fat: 11g
- Carbohydrates: 2g
- Protein: 34g
- Cholesterol: 122mg
Keywords: Sous vide, sous vide corn beef, corn beef, sous vide corn beef recipe