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    Home » Sous Vide Recipes

    Sous Vide Corned Beef

    Published: Mar 2, 2023 by Diana Reis · This post may contain affiliate links

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    If you want an amazingly tender corned beef brisket that has a steak-like texture, then sous vide is the perfect preparation method.

    corned beef slices with remaining brisket, cabbage, potatoes, and carrots on cutting board

    Corned beef has never been one of my favorites. Most of the ways I have had it, it was too soft and too salty to enjoy. I only grudgingly made this for my husband once a year on St. Patrick’s Day. I made it in the slow cooker, as most people do, and I got exactly what I expected.

    I decided to try a different approach and make this something I could actually enjoy. I settled on trying the sous vide method to get a firmer texture and added my own seasoning in place of the pickling spice packet. The result was phenomenal. Now, I am happy to make corned beef any time of year, no holiday required.

    Contents hide
    Make this recipe, because…
    Ingredients
    How to Make It
    How to Slice Corned Beef
    FAQs
    Diana's Tips For Success
    More Sous Vide Recipes
    📖 Recipe
    Corned Beef Sous Vide

    Make this recipe, because…

    Sous Vide is a great alternative to the slow cooker which is a pretty standard way to prepare a piece of corned beef.

    The slow cooker can be handy, but often cooks things at a high temperature to the point of falling apart and the meat loses some of the natural firm texture that makes it so wonderful to eat.

    Using the Sous Vide you can achieve a range of firmness all of which are tender and incredibly juicy. This is thanks to the lower temperature that helps retain moisture in the meat while still breaking down that tough connective tissue.

    Yellow onions and my special seasoning blend create great flavor that stands out against the intense saltiness of the packet of seasoning this dish is usually prepared with. 

    Browning your finished meat in a hot skillet creates a beautiful crust on the outside of the meat that takes this very simple dish to the next level.

    Once you prepare this for dinner, there are sure to be fantastic leftovers. 

    Ingredients

    sous vide corned beef ingredients

    Corned Beef- Flat cut brisket that has been salt-cured. When purchased from the grocery store, it comes in a vacuum bag with some of the corned beef brine and a packet of pickling spice..

    How to Make It

    Step 1

    • Fill a large heat safe container with water, attach your immersion circulator, and preheat the water to 180°. 
    • Prepare the corned beef by removing it from its packaging.
    • Rinse 2-3 times in cold water, then pat dry with paper towels.
    • Score the fat cap. Use a sharp knife to make long, shallow cuts across the fat on top of the meat. Make the cuts about 2 inches apart on the diagonal in one direction and then again perpendicular to it. It should look like a sideways checker board.
    • Rub the meat with coarse mustard, caraway seeds, and black pepper.
    brisket with seasoning and scoring on cutting board

    Step 2

    • Place the seasoned brisket into a vacuum bag or Ziploc bag along with sliced yellow onions and use the vacuum sealer to remove air and seal. See below for Displacement method instructions.
    • Place in the preheated water bath for a minimum of 10 hours and a maximum of 12 hours. Check water levels at regular intervals to make sure sealed corned beef is fully submerged.
    uncooked corned beef with onions in vacuum bag

    Water Displacement Method

    Using a sous vide technique doesn't require any special equipment beyond the actual immersion circulator or sous vide machine. The water bath can be made in a large pot and vacuum can be created using a plastic bag.

    Place food into a plastic food storage bag and gently lower the opened bag down into the water. The water will push the air out of the bag’s opening and create a seal around the food. Once the food is fully submerged, you can zip the food storage bag closed to prevent water from getting inside. 

    I recommend a freezer bag because the thicker plastic holds up better.

    Step 3

    1. Remove cooked beef from the water. Take it out of the plastic bag and let excess water drip off onto a cutting board while the meat rests for 10 minutes.
    2. Heat a skillet on medium-high heat. Once the pan is very hot, add cooking oil.
    3. Place the brisket fat side down into the hot oil and let brown for 4-6 minutes until a nice crust has formed. Repeat on the other side.
    4. Slice into thin pieces and serve with your favorite Irish side dishes.
    corned beef brisket in skillet for browning

    How to Slice Corned Beef

    The first step to properly cutting your roast is to identify the direction of the grain. Looking at the side of the meat, you should see long lines going in one direction. 

    Using a sharp knife, cut thin slices against the grain. This means going in the opposite direction. This will shorten the long fibers and make the corned beef more tender and easier to chew.

    corned beef slices on cutting board

    FAQs

    What is Corned Beef?

    Usually made from brisket, a cheap and tough cut of meat, corned beef has been salt-cured in a flavorful brine using large pieces of salt referred to as “corns”. The distinct pink color comes from sodium nitrate added during the curing process. The long curing and cooking process turns a less desirable piece of beef into something flavorful and tender.

    What Temperature do you Cook Corned Beef in the Sous Vide?


    Cook at 180° for 10 hours. The corned beef will be very tender and short of shredding. This is the sweet spot for me because it is much easier to plan and prepare to cook over one day than two.

     I also like that the meat is just short of falling apart. It is very juicy, but still slices into nice clean pieces that are great for a traditional Irish dinner or corned beef sandwiches. The beauty of sous vide cooking is the ability set the time and temperature and get exactly the result you desire.

    Diana's Tips For Success

    Cover your sous vide container when cooking for a long period of time to prevent evaporation. This can be the lid made for your container or just a piece of foil or plastic wrap.

    Storage

    Store leftovers in an airtight container in the refrigerator for up to 5 days.

    Reheating

    Place unsliced corned beef in a baking dish with beef broth and cover with foil. Place in a 325° oven until the meat is warmed through. This will take about 25-30 minutes.

    Place sliced corned beef into a skillet with some beef broth to quickly and gently warm. Use low heat and do not let cooking liquid boil. Keep it to a low simmer to preserve the tenderness of the beef.

    Leftovers

    • Reuben Sandwiches (with 1000 Island Dressing)
    • Loaded Irish Nachos
    • Curried Corned Beef Hash
    • Corned Beef and Cabbage Eggroll
    close up sous vide corned beef with cabbage and carrots

    More Sous Vide Recipes

    • Sous Vide Rack of Lamb
    • Sous Vide Sausage with Beer Onion Gravy
    • Ribeye Steak Sous Vide
    • Budget Friendly Sous Vide for the Home Cook

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    📖 Recipe

    brisket sous vide slices on cutting board

    Corned Beef Sous Vide

    Using a precision cooker to make traditional corned beef is the best way to achieve tender, juicy pieces of beef. It is perfect as a main dish or sliced for sandwiches.
    5 from 9 votes
    Print Pin Rate
    Course: Dinner, Lunch, Main Course, Main Dish
    Cuisine: American, American Classic, Irish
    Prep Time: 30 minutes minutes
    Cook Time: 10 hours hours
    Total Time: 10 hours hours 25 minutes minutes
    Servings: 8 Servings
    Calories: 347kcal
    Author: Diana Reis

    Equipment

    • Immersion Circulator
    • Large Stock Pot or Sous Vide Container
    • Vacuum Seal Bag and Sealer
    • Food Storage Bags

    Ingredients

    • 3 Pounds Corned Beef Brisket
    • 1 Yellow Onion sliced
    • 3 Tablespoons Coarse Brown Mustard
    • 1 Teaspoon Caraway Seed
    • 1 Teaspoon Black Pepper
    • 2 Tablespoons Canola Oil any high heat, neutral oil

    Instructions

    • Fill a pot or heat safe container with water, place your immersion circulator, and preheat the water to your desired temperature. I strongly recommend 180°.
    • Prepare the corned beef by removing it from its packaging.
    • Rinse 2-3 times in cold water, then pat dry with paper towels.
    • Score the fat cap. Use a sharp knife to make long, shallow cuts across the fat on top of the meat. Make the cuts about 2 inches apart on the diagonal in one direction and then again perpendicular to it. It should look like a sideways checker board.
    • Rub the meat with coarse mustard, caraway seeds, and black pepper.
    • Place the seasoned brisket into a vacuum bag or Ziploc bag along with sliced yellow onions and use the vacuum sealer to remove air and seal. See below for Displacement Method instructions.
    • Place in the preheated water bath for a minimum of 10 hours and a maximum of 12 hours. Check water levels at regular intervals to make sure vacuum bag is fully submerged.
    • Remove cooked beef from the water bath. Take it out of the sous vide bag and let excess water drip off onto a cutting board while the meat rests for 10 minutes.
    • Heat a skillet on medium-high heat. Once the pan is very hot, add cooking oil.
    • Place the brisket fat side down into the hot oil and let brown for 4-6 minutes until a nice crust has formed. Repeat on the other side.
    • Slice the corned beef brisket into thin pieces, cutting against the grain.
    • Serve with your favorite Irish side dishes.

    Notes

    Water Displacement Method
    Using a sous vide technique doesn't require any special equipment beyond the actual immersion circulator. The Sous Vide water bath can be made in a large pot and vacuum can be created using a plastic bag.
    Place food into a plastic food storage bag and gently lower the opened bag down into the water bath. The water will push the air out of the bag’s opening and create a seal around the food. Once the food is fully submerged you can zip the food storage bag closed to prevent water from getting inside.
    I recommend a freezer bag because the thicker plastic holds up better.
    What is Corned Beef?
    Usually made from brisket, a cheap and tough cut of meat, corned beef has been salt-cured in a flavorful brine using large pieces of salt referred to as “corns”. The distinct pink color comes from sodium nitrate added during the curing process. The long curing and cooking process turns a less desirable piece of beef into something flavorful and tender.
    What Temperature do you Cook Corned Beef in the Sous Vide?
    Cook at 180° for 10 hours. The corned beef will be very tender and short of shredding. This is the sweet spot for me because it is much easier to plan and prepare to cook over one day than two.
    I also like that the meat is just short of falling apart. It is very juicy, but still slices into nice clean pieces that are great for a traditional Irish dinner or corned beef sandwiches. The beauty of sous vide cooking is the ability set the time and temperature and get exactly the result you desire.
    Tips for Success
    Cover your sous vide container when cooking for a long period of time to prevent evaporation. This can be the lid made for your container or just a piece of foil or plastic wrap.
    How to Slice Corned Beef
    The first step to properly cutting your roast is to identify the direction of the grain. Looking at the side of the meat, you should see long lines going in one direction. 
    Using a sharp knife, cut thin slices against the grain. This means going in the opposite direction. This will shorten the long fibers and make the corned beef more tender and easier to chew.
    Storage 
    Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
    Reheating
    Place unsliced corned beef in a baking dish with beef broth and cover with foil. Place in a 325° oven until the meat is warmed through. This will take about 25-30 minutes.
    Place sliced corned beef into a skillet with some beef broth to quickly and gently warm. Use low heat and do not let cooking liquid boil. Keep it to a low simmer to preserve the tenderness of the beef.

    Nutrition

    Calories: 347kcal | Carbohydrates: 2g | Protein: 25g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 0.001g | Cholesterol: 92mg | Sodium: 2133mg | Potassium: 540mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 47mg | Calcium: 21mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

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    Comments

      5 from 9 votes (3 ratings without comment)

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      Recipe Rating




    1. Kushigalu says

      March 06, 2023 at 5:49 pm

      5 stars
      Teder and juicy. Can't wait to try your recipe.

      Reply
    2. Jess says

      March 06, 2023 at 6:19 pm

      5 stars
      Yes! This is perfect for our St. Patrick's Day dinner!!

      Reply
    3. Stephanie says

      March 06, 2023 at 6:19 pm

      5 stars
      I love that you added directions for using a plastic bag to create a vacuum seal. I never knew I could do that and it is definitely going to change the way I do things.

      Reply
    4. Janessa says

      March 06, 2023 at 6:36 pm

      5 stars
      This looks perfect. Reuben sandwiches are my favorite so I'm planning to make this corned beef this weekend in order to make sandwiches for lunch next week.

      Reply
    5. Nikki says

      March 06, 2023 at 6:38 pm

      5 stars
      I've never had corned beef this way. It looks fabulous and I love that it's perfect for sandwiches.

      Reply
    6. Colleen says

      March 06, 2023 at 6:53 pm

      5 stars
      I was recently given a sous vide and I haven't used it yet. This corned beef looks so good and I'm excited to try this recipe.

      Reply
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    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

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