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.
– 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
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.
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.