This Sous Vide Corned Beef recipe is incredibly easy and delicious. With modern technology, this precise, slow-cooking method of sous vide helps tenderize the beef while retaining all the flavor and juices. It results in a succulent, juicy corned beef with the perfect balance of tenderness and flavor.
The result is a flavorful, perfectly cooked corned beef that will have your family and guests begging for more.
You can serve Sous Vide Corned Beef with various sides, such as roasted baby potatoes, German cabbage with apples, glazed carrots, and horseradish aioli.
Corned beef isn’t just for St. Patrick’s Day, either. Enjoy it any day of the year, and make a killer Reuben sandwich with the leftovers. For more cooking methods, try our slow cooker corned beef or Instant Pot corned beef.
❤️ Here is Why This Recipe Works
The sous vide locks in flavor and preserves moisture, making it an ideal way to prepare this classic dish.
The low, slow cooking method helps break down tough connective tissues, making the corned beef fork tender while retaining all the juices.
With its precise temperature regulation, sous vide guarantees that the corned beef cooks perfectly every time.
? The Ingredients
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- Corned beef brisket. Select a pre-brined brisket that has the pickling spice packet in the package.
- Beef stock. You can also use chicken stock, beer, or wine if desired.
- Herbs. Bay leaves, fresh thyme, and the spice packet with the corned beef.
- Oil for searing. Use an oil that has a high smoke point.
- Veggies. Potatoes, carrots, Brussels sprouts.
?? How to Make It
Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
Rub the spices into the fatty side of the corned beef.
Place the roast, beef stock, and seasonings into the sous vide bag. Seal the bag and submerge it in the water. Place a lid on the sous vide container to prevent water from evaporating.
When the brisket is finished cooking, remove it from the bag and save the juices. Use paper towels to pat the corned beef dry.
Sear the brisket in a hot skillet until it has a golden brown crust.
Use the reserved cooking liquid to boil the vegetables.
Serve the corned beef brisket and veggies with spelt Irish soda bread or whole wheat soda bread.
? Tips for Success
- Save the spice packet that comes with the corned beef. If you don’t have a spice packet, combine two teaspoons each of coriander seeds, mustard seeds, peppercorns, anise seeds, and a pinch of crushed red pepper flakes.
- After you remove the beef from its packaging, rinse it under cold tap water to remove excess saltiness.
- Make sure the corned beef brisket gets completely submerged in the water bath.
- Since this recipe requires 10 hours in the sous vide water bath, the water level will drop due to evaporation. If the water level is too low, add more hot water to submerge the corned beef. Place a lid on the container or cover it with plastic wrap to prevent water loss.
✅ Variations
You can adjust the time and temperature for slightly different results.
- Cook at 140°F for 48 hours. This will give the brisket a firm but tender texture, and it will be incredibly juicy.
- Cook at 158°F for 16 hours. The corned beef will not retain as much of the juices at this time and temperature combination.
⏲ Storage and Reheating
Refrigerate leftovers in an airtight container for up to three days or freeze them for up to three months.
To reheat sous vide corned beef brisket, place it in a baking dish with a splash of beef broth. Cover the dish and bake at 350 for 10 minutes.
❓Frequently Asked Questions
The time will depend on the temperature. At 140°F, you will need to cook corned beef for 48 hours. If the temperature is 180°F, the corned beef brisket only needs to cook for 10 hours.
Can you sous vide corned beef in the package?
Yes. However, it is best to remove it from the package and rinse the extra salt off the brisket. Removing it from the original package will also allow you to season the meat.
Sous Vide Corned Beef is a great way to make the most of this classic dish. With precise temperature regulation, you can guarantee that your corned beef will always be cooked perfectly and taste incredibly juicy and flavorful every time. Enjoy it hot with traditional sides or cold on rye bread.
For more sous vide recipes try these:
- sous vide tri tip
- wild turkey breast in the sous vide
- sous vide filet mignon
- sous vide rack of lamb
- sous vide duck
- sous vide pork tenderloin
- sous vide ribeye
Some Other Recipes We Are Sure You Will Love:
Prepare this roasted lamb shoulder and accompanying root vegetables for a timeless Irish feast. The lamb shoulder is moist and tender after a long, slow roasting.
These individual Irish Beef Pies have tender chunks of lean beef, mushrooms, and onions in a thick, savory sauce.
If you want a dessert to go with your Irish-themed dinner, try our Irish coffee mousse, Bailey’s cheesecake, or our Irish coffee chocolate cake.
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Sous Vide Corned Beef
Ingredients
- 4-½ to 5 pounds corned beef brisket pre-brined, with pickling spice packet.
- 2 cups beef stock divided
- 3 bay leaves
- 3 sprigs of fresh thyme
- 2 tablespoons high-heat oil for searing**
- 1 pound small yellow or red potatoes
- 8-10 small whole carrots
- 1 pound Brussels sprouts trimmed and cut in half
- Optional: Dijon mustard or horseradish sauce for serving
Instructions
- Fill your sous vide container with water. Attach the immersion circulator unit and set it to a temperature of 180°F (or 82°C).
- Fold a wide cuff at the top of the sous vide bag. This step will keep the sealing area clean, ensuring a good seal to the bag.
- Remove the beef from its packaging and rinse under cold tap water to remove excess saltiness. Open the pickling spice packet and rub the spices into the fatty side of the beef.
- Insert the beef into the prepared bag. Add 1 cup of the beef stock, bay leaves, and thyme sprigs. Flip the cuff up and seal the bag using either a vacuum sealer or the water displacement method.
- When the sous vide heating unit has reached temperature, place the bag into the water. Make sure the brisket is completely submerged. Cover the container to prevent evaporation. Set your timer and cook the corned beef for 10 hours.
- After 10 hours, remove the bag from the water bath and reserve the liquid in the bag. Transfer the corned beef to a work surface and pat it dry with paper towels.
- Heat the oil in a heavy-bottomed skillet set over medium-high. When the oil is hot and shimmering add the corned beef, fatty side down. Sear the brisket for 1 to 2 minutes per side until it has a rich golden color. Transfer to a plate and cover with foil while preparing the vegetables.
To Cook the Vegetables:
- Set a large skillet over medium-high heat. Add the reserved liquid from the sous vide bag plus the remaining 1 cup of beef broth to the skillet. Bring the liquid to a boil and add the potatoes and carrots. Cover the pan, reduce the heat to medium, and boil for 12-15 minutes.
- Add the Brussels sprouts. Cover the pan and boil until the sprouts are tender but slightly firm about 4-5 minutes (you can cook them longer if you prefer them softer).
- Slice the corned beef thinly and transfer it to a platter along with the vegetables. Pour the remaining cooking liquid from the pot into a small pitcher and serve with the corned beef and vegetables. Horseradish sauce and Dijon mustard are great accompaniments to this meal.
Notes
- Some good options for oil that has a high smoke point are refined peanut oil. refined safflower oil, and refined avocado oil.
- Whether using a vacuum sealer bag or a standard plastic closable heavy-duty bag, we recommend folding the top of the bag over and creating a cuff. This will keep the sealing area clean while inserting the meat into the bag and ensures a good seal. After the meat gets placed inside the bag, flip the cuff up and proceed with sealing.
- Keep an eye on the water level. If too much water evaporates, replace it with hot water, so the brisket stays submerged. Keep the container covered to minimize water loss.
- Be sure to reserve the liquid in the cooking bag to use when you cook the vegetables.
- Prior to searing the corned beef, pat the brisket dry with paper towels. If it has moisture on the surface, it will steam, and you won't get a good sear.
angiesrecipes
Monday 13th of March 2023
And it looks incredibly YUMMY!
Dahn Boquist
Monday 13th of March 2023
Thanks Angie