Sous Vide Corned Beef
This easy method for Sous Vide Corned Beef recipe makes a sliceable and tender corned beef that is perfect for Reuben sandwiches or to serve with cabbage and potatoes for St. Patrick’s Day.
Corned beef is a healthy flavorful meat made by curing beef with large salt grains which is why its called “corned“. It comes from the brisket, which is located in the cow’s lower chest area. This cut is chosen for its fat and connective tissues, which become very tender and flavorful when cooked slowly, like with the sous vide method.
And while I only make corned beef once a year (for St. Patrick’s Day) I’ve found that making corned beef in sous vide is the best way to enjoy it for sandwiches, corned beef hash, or with potatoes, carrots, and cabbage!
💲What Type of Corned Beef Should I Buy?
There are 2 cuts of corned beef you can buy, flat cut and point cut:
- Point Cut Corned Beef: has a higher fat content and a tougher cut of meat, will take longer to cook but will be very tender and flavorful.
- Flat Cut Corned Beef: a much leaner cut of corned beef brisket but has a layer of fat on the top.
⏲Sous Vide Corned Beef Cooking Chart
Choose your cooking time and temperature based on what texture you enjoy. To save time, cook overnight!
| Sous Vide Temperature (°F) | Cooking Time | Beef Brisket Texture |
|---|---|---|
| 130°F | Sous Vide Corned beef 24 hours | Very Tender, Not Flaky |
| 165°F | Sous Vide Corned beef 10 hours | Medium Steak Texture |
| 175°F | Sous Vide Corned beef 10 hours | Slightly Flaky, Juicy and Tender |
| 185°F | Sous Vide Corned beef 8 hours | Dry and Flaky |
📖How To Make Corned Beef Sous Vide
1️⃣ Fill a large pot with water and set your sous vide temperature to 175°F degrees. Or pick your desired temperature depending on what texture you prefer.
2️⃣ While the water is heating up, remove corned beef from the package, drain excess liquid and rub spice packet on both sides. If you’d like to rinse off the corned beef to make it less salty, this is when you would do that.
3️⃣ Add spiced corned beef to a freezer Ziploc bag and remove as much air as possible.
4️⃣ Use a vacuum sealer to seal the bag properly. If you don’t have one, use the water displacement method and add spiced corned beef to a freezer Ziploc bag and remove as much air as possible. Once the water bath is heated to 175, submerge the bag in the water bath keeping one inch of the bag open. The pressure from the water will remove the rest of the air from the Ziploc as it goes in. Once all the air is out, seal the bag completely.
5️⃣ Make sure the corned beef is fully under the water and use a clip to keep the bag from floating around while cooking. Add some foil to the top of your pot to keep the water from evaporating too quickly so it can stay at the correct temperature.
6️⃣ Set the timer and cook for 10 hours or overnight. Once it’s finished, remove from the bag and pat dry with a paper towel. You can store it in the fridge at this point or slice and serve while it’s warm.
OPTIONAL: heat up 1 tbsp avocado oil in a cast iron skillet over high heat. Once avocado oil begins to smoke, sear corned beef for 1-3 minutes each side to get a browned crust on the outside.
🍽What To Serve With Corned Beef
- Keto Reuben Cabbage Rolls
- Traditional Irish dish with potatoes, carrots, and cabbage
- Sous Vide Glazed Baby Carrots
- Instant Pot Breakfast Potatoes
- Make corned beef hash and serve it with eggs
- Corned Beef Tacos
- Sous Vide Mashed Potatoes
Sous Vide Corned Beef
Ingredients
- 3 lb Corned Beef Brisket
- 1 tbsp Avocado Oil if pan searing
Instructions
- Fill a large pot with water and set your sous vide temperature to 175 degrees.
- While the water is heating up, remove corned beef from the package, drain excess liquid and rub spice packet on both sides. If you’d like to rinse off the corned beef to make it less salty, this is when you would do that.
- Add spiced corned beef to a freezer ziploc bag and remove as much air as possible.
- Once the water bath is heated to 175, submerge the bag in the water bath keeping one inch of the bag open. The pressure from the water will remove the rest of the air from the ziploc as it goes in. Once all the air is out, seal the bag completely.
- Make sure the corned beef is fully under the water and use a clip to keep the bag from floating around while cooking. Add some foil to the top of your pot to keep the water from evaporating too quickly so it can stay at the correct temperature.
- Set the timeer and cook for 10 hours. Once it’s finished, remove from the bag and pat dry with a paper towel. You can store it in the fridge at this point or slice and serve while it’s warm.
- OPTIONAL: heat up 1 tbsp avocado oil in a cast iron skillet over high heat. Once avocado oil begins to smoke, sear corned beef for 1-3 minutes each side to get a browned crust on the outside.
Video
Notes
| Sous Vide Temperature (°F) | Cooking Time | Beef Brisket Texture |
|---|---|---|
| 130°F | Sous Vide Corned beef 24 hours | Very Tender, Not Flaky |
| 165°F | Sous Vide Corned beef 10 hours | Medium Steak Texture |
| 175°F | Sous Vide Corned beef 10 hours | Slightly Flaky, Juicy and Tender |
| 185°F | Sous Vide Corned beef 8 hours | Dry and Flaky |
I have a cut that’s just under 2 Lbs.(meal for just me). Do I need to make any adjustments to the temp or cook time?
Nope! Recipe time and temp stays the same 🙂
Thank you, Turned out great.
Just an FYI, your description of the flat cut and point cut are backwards. The point cut, also known as the deckle has a much higher marbling of fat and in my opinion is more delicious.
Do I brown the beef brisket before or after the sous vide cooking process?