Sous Vide Corned Beef -

4.39 from 18 votes

Sous Vide Corned Beef

This easy method for Sous Vide Corned Beef Brisket 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.

Prep Time15

Cook Time10

Total Time10 15

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: servings

Calories: 470kcal

Author: Valerie Skinner

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

Storage, Freezing, and Reheating

Storing Instructions: Let the cooked corned beef cool down to room temperature, then wrap it well in aluminum foil or plastic, or put it in a sealed container. Keep it in the fridge for up to 5 days.

Freezing Instructions: To freeze cooked corned beef, cool it down first. Then, wrap it tightly in plastic and again in foil, or use a freezer bag to keep air out. It can stay frozen for up to 3 months. Thaw it in the fridge overnight before reheating.

Reheating Instructions: To reheat your corned beef while keeping it moist and tasty, first thaw it in the refrigerator if it's been frozen. Place the corned beef in a baking dish and add a splash of water or broth to help maintain moisture. Cover the dish with aluminum foil to trap the steam. Heat it in an oven preheated to 350°F (175°C) for about 20-30 minutes, or until it's heated through. Or, slice the corned beef and warm it up in a skillet over medium heat with a bit of water or broth, stirring occasionally until hot.

Nutrition