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!
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.
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
- 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.
- 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.
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.
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.
- Air Fryer Potato Wedges
- Roasted Brussel Sprouts
- Ruth Chris Sweet Potato Casserole
- Broccoli Rice Casserole
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.
More Must Try Sous Vide Recipes
- Sous Vide Steak
- Sous Vide Pork Chops
- Sous Vide Lamb Chops
- Sous Vide Ribs
- Sous Vide Tri Tip
- Sous Vide Mashed Potatoes
- Sous Vide Chicken Thighs
Sous Vide Corned Beef
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.
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 Information
Yield
8Serving Size
1Amount Per Serving Calories 678Total Fat 44gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 21gCholesterol 240mgSodium 221mgCarbohydrates 1gFiber 0gSugar 1gProtein 66g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!
Be sure to follow me on my social media, so you
never miss a post!
Facebook | Twitter | Pinterest | Instagram
Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!
.
- Chicken Fries - April 26, 2024
- Pulled Pork Sliders - April 24, 2024
- Avocado Fries - April 23, 2024
Beth
Wednesday 2nd of March 2022
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.