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Sous Vide Corned Beef

This easy method for Sous Vide Corned Beef Brisket 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. 

sous vide corned beef



It took me a while to jump on the home sous vide cooking train, but I made it here and I absolutely love it so far!

Back when I worked at the restaurant, we purchased a huge commercial grade sous vide and it helped us cook our proteins perfectly so that we could just sear them up to order. 

This technique of cooking is nothing new, but it started gaining popularity for home use in recent years. I recently purchased the Anova Culinary Sous Vide Precision Cooker to make all of my Sous Vide recipes since it had great reviews and I know people who have it personally that love it. 

You can purchase an Anova Culinary Precision Cooker Nano for under $80

💭What is Sous Vide Cooking? 

Sous vide is a method of cooking for a longer period of time in a temperature controlled water bath.  For example, a ribeye steak is marinated and placed in a vacuum sealed bag or ziploc and is submerged to be fully cooked at a temperature that is to your liking. 

Once it is fully cooked, it just needs to be seared off in a hot cast iron pan while still remaining at the perfect temperature. 

🗣How To Pronounce Sous Vide

Sous vide is French for “under vacuum” referring to the method of cooking in a sealed bag. It is pronounced with a silent S at the end of Sous (Sue-Veede).

💭Why Sous Vide Corned Beef?

This is probably one of the best methods to cook a tough cut of meat like corned beef because it’s cooked low and slow which will help break down the connective tissue making this a tender and juicy beef brisket. 

💲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

Best Time & Temperature For Sous Vide Corned Beef

You sous vide corned beef at a few different temperatures to get slightly different results:

  • 130 degrees fahrenheit  for 24 hours – very tender, not flaky
  • 165 degrees fahrenheit for 10 hoursfor more of a medium steak texture
  • 175 degrees fahrenheit  for 10 hours slightly flaky, but still juicy and tender
  • 185 degrees fahrenheit for 8 hoursmore dry and flaky

📖How To Make Sous Vide Corned Beef

1️⃣ Fill a large pot with water and set your sous vide temperature to 175 degrees. 

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 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 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. 

Corned Beef Spice Packet Recipe

I used prepackaged corned beef for this recipe which came with it’s own pickling spice packet. If you would like to make your own corned beef spice packet, try this recipe

sous vide corned beef

❔FAQ

Are Ziploc Bags Safe For Sous Vide?

If you use the sous vide to cook often, it may be worth purchasing a vacuum sealer down the line. However, when you’re first starting, you can use ziploc bags to place your food in before cooking. Just make sure they are Freezer Bags and that you take as much air out of the bag as possible. This can be done by the water displacement method which is dunking the bag with food in the water bath leaving a slight 1 inch opened on one side, once the pressure from the water takes out all the air, seal the bag up fully. 

Does corned beef get more tender the longer it’s cooked?

Corned beef will get more tender the longer it’s cooked, but it may get to a point where it gets a bit mushy. I cooked my corned beef for 10 hours and it was the perfect texture to slice for sandwiches or to put alongside an Irish meal of potatoes and cabbage. 

Do I need to soak brined corned beef before cooking?

This is up to your personal preference. Some people think that if you don’t wash off the brine that it will be too salty as it will cook into the meat. Personally, I did not soak or rinse the brisket and I enjoyed the level of saltiness. If you’re sensitive to salt and need to cut down on it in your diet, either rinse the corned beef under cold water or soak in a cold water bath in the fridge for 24 hours.

🍽How To Serve Sous Vide Corned Beef

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sous vide corned beef

Sous Vide Corned Beef

This Sous Vide Corned Beef Brisket makes a slicable and tender corned beef that is perfect for reuben sandwiches or to serve with cabbage and potatoes.
4.43 from 14 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes
Servings: 6 -8 servings

Ingredients

  • 1 3-6 lb Prepackaged 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

What Type of Corned Beef Should I Buy?

There are 2 cuts of corned beef you can buy, flat cut and point cut:
  • Flat 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 
  • Point Cut Corned Beef: a much leaner cut of corned beef brisket but has a layer of fat on the top

Does corned beef get more tender the longer it’s cooked?

Corned beef will get more tender the longer it’s cooked, but it may get to a point where it gets a bit mushy. I cooked my corned beef for 10 hours and it was the perfect texture to slice for sandwiches or to put alongside an Irish meal of potatoes and cabbage. 

What temperature do you cook corned beef to in a sous vide?

You sous vide corned beef at a few different temperatures to get slightly different results:
  • 130 degrees fahrenheit  for 24 hours – very tender, not flaky
  • 165 degrees fahrenheit for 10 hoursfor more of a medium steak texture
  • 175 degrees fahrenheit  for 10 hours slightly flaky, but still juicy and tender
  • 185 degrees fahrenheit for 8 hoursmore dry and flaky

Do I need to soak brined corned beef before cooking?

This is up to your personal preference. Some people think that if you don’t wash off the brine that it will be too salty as it will cook into the meat. Personally, I did not soak or rinse the brisket and I enjoyed the level of saltiness. 
If you’re sensitive to salt and need to cut down on it in your diet, either rinse the corned beef under cold water or soak in a cold water bath in the fridge for 24 hours. 

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5 Comments

  1. 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?

  2. 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.

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