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sous vide corned beef
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4.37 from 11 votes

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.
Prep Time15 mins
Cook Time10 hrs
Total Time10 hrs 15 mins
Course: Keto
Cuisine: Irish
Keyword: corned beef sous vide, Sous vide corned beef, sous vide corned beef and cabbage, sous vide corned beef brisket, sous vide corned beef time and temperature
Servings: 6 -8 servings
Author: Valerie Skinner | Thyme and JOY

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 hours - for more of a medium steak texture
  • 175 degrees fahrenheit  for 10 hours - slightly flaky, but still juicy and tender
  • 185 degrees fahrenheit for 8 hours - more 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.