Sous Vide Corned Beef -

5 from 3 votes

Sous Vide Corned Beef

Take slow cooking to a whole new level with this Sous Vide Corned Beef. This method leads to a tender, perfectly cooked corned beef...every time!

Prep Time2 15

Cook Time2

Total Time2 2 15

Course: Main Course

Cuisine: American

Keyword: corned beef, sous vide

Servings: servings

Calories: 302kcal

Author: David

Ingredients

2½-3 pound corned beef brisket see note
2½ Tbsp ground black pepper
1½ Tbsp ground coriander
1 Tbsp brown sugar
1 Tbsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp mustard powder

Instructions

Remove the corned beef from the packet and rinse well. Discard the spice packet. Place the brisket in a large bowl and cover with water. Let soak for 2 hours, changing the water every 30 minutes. (see note)
Using paper towels, pat corned beef dry.
Using a small bowl, combine the spices (black pepper, coriander, brown sugar, paprika, garlic powder, onion powder and mustard powder). Press the spice mixture evenly into all sides of the corned beef.
Heat water bath to 140°F.
Place corned beef in a vacuum sealer bag; seal bag. (See note)
Cover the water bath with a lid or aluminum foil to reduce evaporation.
Cook for 48 hours, adding water as necessary to ensure that the bag stays submerged the entire time.
{Optional} Remove corned beef from bag and place under broiler on HIGH for 3-4 minutes. (Note: I personally like giving corned beef a quick sear once it’s done, but this is entirely personal.)
Slice corned beef against the grain into thin slices.
The corned beef can be served in a traditional manner with boiled cabbage and potatoes or it can be used to make amazing sandwiches.

Notes

Corned beef briskets typically come in packages filled with liquid and a pickling spice packet. For this recipe, we will discard the spice packet and drain the juices and pickling spices.

The purpose of soaking the corned beef is to remove some of the salt that comes from pre-brined corned beef. When corned beef is boiled in a large pot of water, a lot of the salt is removed. However, since we’re cooking this corned beef sous vide style, we want to remove some of the salt first.

If you don’t have a vacuum sealer, you can use the water displacement method. Place the corned beef in a ziptop freezer bag and lower it unsealed into the water bath. When the top of the bag is just above the water level, squeeze the bag to push out as much air as possible. Seal the bag.

Nutrition