Sous Vide Corned Beef
Sous Vide Corned Beef is incredibly juicy, tender, and full of flavor. The sous vide machine does the work for you, and a quick sear at the end makes it extra juicy and crisp. This will be the most tender sous vide corned beef brisket you've ever eaten!
Servings: 6
Calories: 449kcal
Equipment
- sous vide machine
- vacuum sealer bags
- cast iron skillet
Ingredients
- 3-4 lb corned beef brisket pre-brined with spice packet
Instructions
- Fill the sous vide machine with water and set to 180 degrees Fahrenheit (82 degrees Celsius).
- 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. Program the timer for 10 hours.
- 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.
Notes
Tip 1: If you don't have vacuum sealer bags, use freezer bags and the displacement method for removing the air.
Tip 2: 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.
Nutrition
Serving: 6oz | Calories: 449kcal | Carbohydrates: 1g | Protein: 33g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2760mg | Potassium: 674mg | Vitamin C: 61mg | Calcium: 16mg | Iron: 4mg
