Corned Beef Sous Vide

brisket sous vide slices on cutting board

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.

Course Dinner, Lunch, Main Course, Main Dish

Cuisine American, American Classic, Irish

Prep Time 30

Cook Time 10

Total Time 10 25

Servings 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