Sous Vide Corned Beef

Sous vide corned beef is a fantastic recipe for sous vide enthusiasts or those just beginning to use this cooking method. It's incredibly easy to cook a corned beef brisket using sous vide because it's completely hands off. The cooker controls the temperature of the water bath, meaning you are free to go about your business while your corned beef cooks to perfection.

This recipe is kept simple, as we're using a pre-brined corned beef brisket that includes the spice packet. That is the only ingredient you need! The results are incredible- you'll never have chewy or dry corned beef with this method.

Time and Temperature

The magic time and temperature for sous vide corned beef is 10 hours at 180 degrees Fahrenheit. This low temperature and slow timing breaks the connective tissue of the brisket down, creating a tender and sliceable texture.

Ingredients

• Corned beef brisket: make sure it includes the spice packet of coriander seeds, mustard seeds, fennel seeds, allspice berries, peppercorns and cloves.

While you can add a cup of stout beer or beef broth to the bag, this has given me and readers mixed results. It's so good without it that you can skip it without regretting you did. The corned beef will give off liquid as it cooks, so it will cook in it own juices which is enough to create a very tender, flaky and flavorful meat. But if you'd like to add a beer like Guiness to your bag, by all means try it and let me know what you think!

Equipment Needed

• Sous vide machine: I use the sous vide function on my Instant Pot Duo Crisp, but any sous vide or precision cooker works, just make sure it's reliable.
• Vacuum sealer bags: I use these reusable bags that come in three different sizes for all my sous vide cooking.
• Cast iron skillet: if you plan to sear the corned beef, which I highly recommend, a cast iron skillet will give you the best outcome. Lodge griddles and skillets are my favorite for searing meats.

Cooking Tips

• Have a reliable sous vide machine so that it holds the water at the correct temperature. The consistent water temperature is important to sous vide and without it, results will vary.
• Use high quality vacuum sealer bags so that they don't leak.
• If you don't have vacuum sealer bags, use freezer bags and the displacement method for removing the air.
• Make sure the bag is fully submerged in the water bath. If not, it won't cook evenly. If you find your bag floating, place a heavy plate or bowl on top. However, if your bag floats to the top, this is a good indication you haven't removed all of the air from inside. Correct vacuum sealing should remove all air and cause the bag to sink when submerged.

Instructions

STEP 1: Fill the sous vide machine with water and set to 180 degrees Fahrenheit (82 degrees Celsius). Program the timer for 10 hours.

STEP 2: Rub the pickling spice packet on the fatty side of the corned beef brisket. Put the corned beef in a large vacuum sealer bag and remove the air using a vacuum sealer. Drop the bag into the water bath. If your bag came with clips, clip the bag to edge of the pot for easy removal.

STEP 3: To finish, heat up a cast iron skillet on high heat for 5 minutes. Turn to medium heat and sear corned beef for 3 minutes on each side. Alternatively, the corned beef can be placed in a broiler or air fryer for 2 minutes. Watch closely during this step to ensure the meat doesn't burn.

Serve alongside cabbage, potatoes, carrots, or your favorite side dishes.

Enjoy!

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