Even if you choose a flat cut, corned beef prepared sous vide comes out moist and tender. There are countless methods to prepare corned beef, but using a sous vide immersion cooker to cook it slowly and thoroughly produces excellent results. I discovered that cooking it for twenty-four hours gives the meat a solid, sliceable quality, but that cooking it for 48 hours is preferable for the meat to be the most soft and juicy. Additionally, the fat cap will render down well.
| Prep Time: | 5 mins |
| Cook Time: | 2 days |
| Total Time: | 2 days 5 mins |
| Servings: | 12 |
| Yield: | 1 3-pound corned beef |
Ingredients
- 1 (3 pound) corned beef brisket with spice packet
Instructions
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set the temperature to 140 degrees F (60 degrees C) according to manufacturer’s instructions.
- Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into beef. Place corned beef into a large vacuum bag; seal using a vacuum sealer.
- Place the sealed bag into the water and set a timer for 48 hours.
- Transfer corned beef to a cutting board and slice across the grain.
- This method works the same for a 4- to 5-pound corned beef.
- If you don’t own a vacuum sealer, you may use a zip-top plastic freezer bag. To seal your bag, slowly lower it into the water, letting the water pressure force the air out of the bag, then seal it.
Reviews
Will do again, boiled potatoes, carrots and cabbage in the juice. Time and temp was spot on