Sous Vide Corned Beef

Close up photo of spis vide corned beef on a cutting board.

This Sous Vide Corned Beef recipe is incredibly easy and delicious. It only takes about 5 minutes to prep the corned beef brisket then the Sous Vide machine does the rest of the work.

The precise, slow cooking 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.

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Prep Time: 5

Cook Time: 10

Total Time: 10 5

Servings: to 12 servings

Calories: 675kcal

Author: Pat Nyswonger

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.