Sous Vide Corned Beef

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Sous Vide Corned Beef – the most tender, juicy, delicious and full of flavor corned beef ever! This is so easy and comes out perfectly every single time.

If you think that corned beef is just for St. Patrick’s Day you are wrong! When it is this easy and this delicious, it is a staple all year round! Plus you can turn the leftovers into sandwiches or some kind of hash, that is it a must make any time.

I only recently discovered how good corned beef could be. In my head it was dry and just not something I looked forward to. But when you cook it sous vide, it comes out so tender and juicy with almost no work! You literally spend 10 minutes prepping it, and then 5 minutes to get it ready to serve. It is one the easiest dinners ever!

corned beef on a cutting board

 

What Is Corned Beef

Corned beef is the flat part of a brisket. So it is a big tough muscle that has a lot of intermuscular fat. So it is one of those cuts that you really want to cook for a long time to get it nice and tender. The thing that makes cooking this in via sous vide is, the temperature is regulated the whole time, so you get that perfect low and slow to really turn the brisket into something magical.

When you buy the corned beef package from the store, it will contain the brisket that is in a brining liquid. And in the bag should be a packet of spices. Be sure to discard the liquid in the bag, but save the spices, they will be used to flavor the meat.

looking down on cutting board with corned beef rubbed with spices

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  • Corned Beef – spice packet included
  • Beef Broth
  • Onions

Some people like to use half beef broth, half beer in this recipe. And that works great, so if you want to go that route go for it. But when I am assembling this, it is usually first thing in the morning and I don’t want to dump out or drink the rest of the beer. So I like to just use beef broth.

How To Make Sous Vide Corned Beef

  1. Carefully open the bag and discard the liquid that is in the bag. Remove the brisket and spice packet. Rub the spices into the fat side of the meat.
  2. Place the brisket, a sliced onion and beef broth inside your plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
  3. Fully submerge meat in water bath set to 180º F. Put a lid on and let it cook for 10-12 hours.
  4. Remove from the water bath and use paper towels to completely dry the meat.
  5. Pour oil into a large skillet and heat to high heat. Once the oil is shimmering add the corned beef and sear for about 2 minutes per side until golden.
  6. Remove from the pan and slice against the grain to serve.
corned beef brisket in bag with onions and beef broth

Sous Vide Recipe Tips

  • Make sure you sear your corned beef after it comes out of the water bath. You want to use paper towels to make sure you dry it well and then sear it in a super hot pan to get that nice golden crust. Not only does this make it look more appetizer, it gives it great flavor and texture.
  • Because you are cooking this for so long, you really want to put a lid on your sous vide bath to avoid a lot of the water from evaporating. You can place a cookie sheet over the top of your pan, you can use a cooler and then close the lid as much as possible. I have read that you can place ping pong balls in the water and this helps as well.
  • You want to make sure that the meat is fully submerged in the water. It is hard to get 100% of the air out when you have liquid in the bag like this calls for. So if you need to weigh it down, a saucepan works great!
  • You do not need to allow the meat to rest when you cook via sous vide. A lot of times a big piece of meat will call for it to rest for 10-15 minutes after it is done cooking for the juices to redistribute. With the way sous vide cooking works, this isn’t necessary. The juices are evenly distributed already, so you can slice the meat right after you sear it.

I use the Joule by Breville Sous Vide, and I highly recommend it. It works very well, the temperature is accurate and it is reliable. I have used 2 others in the past few years that have not lasted.

sliced corned beef brisket on a cutting board

What To Serve With Corned Beef

I know that cabbage is the traditional side for St. Patrick’s Day, but I am not a huge fan of cabbage. And I like to make this year round, so here are a few of the things I like to serve with it.

sliced corn beef on a plate with potatoes

What Temperature To Cook Corned Beef

You want to set your sous vide to 180º F. This is the perfect temperature to cook the meat slowly and really break down the connective tissue and give you a super tender and juicy corned beef.

How Long Does It Take To Sous Vide Corned Beef

It takes 10-12 hours. The meat will be done at 10 hours, so you can take it out and it will be fully cooked, tender and perfect. But you can leave it in for up to 12 or even 13 hours and it will be just as tender and delicious. So the time is really just a little flexible based on your schedule, that is really the beauty of sous vide, timing a meal has never been easier! I like to start mine right when I get up in the morning, so that it is done about 11 hours later when everyone is home and ready for dinner.

close up corned beef for pinterest

More Must Try Sous Vide Recipes

close up sliced corn beef on a plate
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Sous Vide Corned Beef

By Erin
Sous Vide Corned Beef – the most tender, juicy, delicious and full of flavor corned beef ever! This is so easy and comes out perfectly every single time.
Prep: 10 minutes
Cook: 11 hours
Total: 11 hours 10 minutes
Servings: 8

Ingredients 

  • 3-4 pound corned beef brisket, with spice packet
  • 1 onion, thinly sliced
  • 1 cup beef broth
  • 1 Tablespoon vegetable oil

Instructions 

  • Carefully open the corned beef bag and discard the liquid that is in the bag. Remove the brisket and spice packet. Rub the spices into the fat side of the meat.
  • Place the brisket, a sliced onion and beef broth inside your plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
  • Fully submerge meat in water bath set to 180º F. Put a lid on and let it cook for 10-12 hours.
  • Remove from the water bath and use paper towels to completely dry the meat.
  • Pour oil into a large skillet and heat to high heat. Once the oil is shimmering add the corned beef and sear for about 2 minutes per side until golden.
  • Remove from the pan and slice against the grain to serve.

Notes

Can use 1/2 cup beef broth, 1/2 cup dark beer if desired.

Nutrition

Serving: 1g | Calories: 678kcal | Carbohydrates: 1g | Protein: 66g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 21g | Cholesterol: 240mg | Sodium: 221mg | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 11 hours
Total Time: 11 hours 10 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 8
Calories: 678
Like this recipe? Leave a comment below!

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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1 Comment

  1. Corned beef is so good when it’s cooked well. The spices and the tender meat. You can’t beat it. I’ve never tried making it with a sous vide method before. I can’t wait to try it.