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    home » Recipes » Main Dish

    Perfecting Sous Vide Corned Beef (Tips and Tricks)

    Published: Mar 11, 2023 •Modified: Mar 11, 2023 by mikecleavenger • This post may contain affiliate links, which can earn us a commission • 1 Comment

    Jump to Recipe Print Recipe
    Overhead photo of sous vide corned beef on a serving platter.
    Sliced corned beef on a wooden cutting board.
    A dinner bowl with corned beef, cabbage, and potatoes.
    Sous vide machine set to 180°F.
    Cooking sous vide corned beef in a hot water bath.

    Sous vide corned beef recipe is perfect for St. Patty's Day! Enjoy this melt-in-your-mouth corned beef served alongside the classic steamed cabbage and potatoes.

    Overhead photo of cooked corn beef on a platter. this recipe

    St. Patty's Day just got a whole lot better with this perfect corned beef brisket cooked sous vide!

    This corned beef is tender, juicy, and cooked to perfection. Simply set your sous-vide machine to 180°F/82°C for 10 hours and walk away.

    First things first, you'll need some corned beef right? Pre-brined corned beef is available in most supermarkets, but you should try my corned beef brine recipe.

    Whether you decide to make my awesome brine recipe or go for the store-bought route, you need to rinse it under cold water. Forgetting to do this step will result in salty corned beef.

    Serve this main dish with traditional steamed cabbage, potatoes, and carrots. Don't forget your horseradish and mustard for condiments.

    If you are curious about what else is in our sous vide library, check out my sous vide turkey, sous vide ribeye steak, and sous vide scallops.

    Jump to:
    • What makes this recipe so good
    • Ingredient Notes
    • Time and Temperature
    • Equipment
    • How to Sous Vide a Corned Beef
    • Serving Suggestions
    • Reheating Corned Beef
    • Chef Tips
    • FAQ
    • More Sous Vide Recipes
    • 📖 Recipe
    • Comments

    What makes this recipe so good

    • Perfectly cooked corned beef - The sous vide method allows you to achieve an exact temperature. Producing corned beef that it is cooked perfectly and evenly throughout.
    • Hands off - Once the corned beef is vacuumed sealed, and placed in the hot water bath, it free's you up to prep your cabbage, potatoes, and carrots.

    Ingredient Notes

    Here are the ingredients you will need to make the best sous vide corned beef recipe!

    Overhead photo of corned beef, onion, beef stock, and pickling spice.
    • Corned Beef - You can sous vide store-bought corned beef or do a 7-day brine. I highly recommend following my corned beef brine recipe for the best results.
    • Pickling Spice - Make your pickling spice by combining spices like mustard seed, coriander, peppercorns, cinnamon, and bay leaves. Another option is purchasing pre-made pickling spice from a store.
    • Beef Stock - I like adding my homemade beef bone broth to the bag for juicy sous vide corned beef.

    See recipe card for quantities.

    Time and Temperature

    Corned beef can be cooked at different times and temperatures. Some people like low and slow, and others want a quick sous vide corned beef.

    140° F (60°C)cook for 48 hours
    160°F (71°C)cook for 36 hours
    175°F (80°C)cook for 15 hours
    180°F (82°C)cook for 10 hours
    190°F (87°C)cook for 6 hours
    Note that the exact cooking time will depend on the thickness of the meat and the desired level of doneness.
    Overhead photo of sous vide corned beef on a dinner plate.

    Equipment

    Sous Vide Machine - Also known as an immersion circulator, is used to heat and circulate water at a precise temperature.

    12-quart container - You will need a large pot or container to hold the water and the corned beef during the sous vide cooking process. The pot or container should be large enough to fully submerge the corned beef.

    Ziplock Bag - If this recipe we use a ziplock bag using the water displacement method. If you have a vacuum sealer this is a great method too.

    How to Sous Vide a Corned Beef

    Sous vide cooking is a failproof cooking technique. Here's how to do it:

    Overhead photo of a raw corned with with pickling spices on top.

    Step 1:  Sprinkle corned beef seasoning (pickling spice) evenly over the top of the corned beef. Use your hands to press seasoning gently into the meat so it will stick.

    A photo of raw corned beef inside a clear, ziplock-style plastic bag, which has been vacuum-sealed for sous vide cooking.

    Step 2: Vacuum seal the corned beef with sliced onions and beef stock. Use the water displacement method if you don't have a vacuum sealer.

    Sous vide machine set to 180°F.

    Step 3: Fill a large container with 10 quarts of water. Hook up your sous vide machine and preheat to 180°F/82°C.

    A photo of a clear plastic bag containing raw corned beef being placed into a hot water bath for sous vide cooking.

    Step 4: Slowly submerge the vacuumed sealed corned beef into the hot water. (Be careful the water is hot)! Secure the bag to the side of your container with a binder clip.

    Sous vide container covered with aluminum foil.

    Step 5: Cover the hot water bath with aluminum foil so the water doesn't reduce. Cook at 180°F/82°C for 10 hours.

    A photo of sliced corned beef arranged on a wooden cutting board.

    Step 6: Remove the cooked corned beef from the bag and place it on a cutting board. Using a sharp knife cut slices against the grain.

    Serving Suggestions

    Corned beef leftovers transform into the most amazing recipes the next day! Here are some fun ideas:

    • Reuben Sandwiches - Sous vide corned beef is great for sandwiches!
    • Corned beef egg roll in a bowl - Check out this recipe it's from Mary's Whole Life.
    • Classic corned beef and cabbage - It's not St. Patty's day without this traditional dish. Steam cabbage, carrots, and potatoes and serve it with this delicious sous vide corn beef brisket.
    • Corned beef hash

    Reheating Corned Beef

    Reheating cooked corned beef in a sous vide machine is a great way to ensure that the meat is heated evenly and retains its moisture and tenderness. Here's how to do it:

    • Preheat your sous vide machine to 180°F/82°C.
    • Take the corned beef out of the refrigerator and place it into a ziplock bag or vacuum seal it.
    • When the sous vide machine reaches temperature slowly submerge the bag into a hot water bath. Cook for 45 minutes - 1 hour. If the meat is already sliced the reheating time will be less.
    • Remove from the baggies and enjoy corned beef and cabbage!
    Sliced cooked corned beef on a wooden cutting board.

    Chef Tips

    • Use a container lid - Since the corned beef will be cooking for 10 hours, the hot water bath needs to be covered to prevent evaporation. I used aluminum foil in this recipe, and it did the trick.
    • You need a large container - A 12-quart container will do the trick! You will be cooking a large brisket and it needs to be fully submerged to cook evenly.
    • Vacuum Sealer - This will prevent any water from getting into your bag. Sometimes water can creep into ziplock bags which ruins your corned beef.
    • Guinness Beer - Instead of using beef bone broth you can swap it out for a stout beer.

    FAQ

    Why is my corned beef not pink?

    Corned beef has a pink color due to the curing process, which involves soaking the beef in a brine solution that contains pink curing salt. Corned beef brine recipes that don't use curing salt produce grey-looking corned beef.

    Can you sous vide corned beef in the package?

    It's not a great idea. You will end up with very salty corned beef. Before cooking the corned beef, rinse it under cold water to remove any excess salt and spices.

    Can you overcook corned beef?

    Yes! If you cook corned beef over high temperatures, you run the risk of drying out the meat. Cooking your meat low and slow is the best approach for tender and juicy corned beef.

    What do you do with the corned beef drippings?

    Save the drippings, please! You may need to add water or broth, but these drippings make the best broth for soup the next day!

    More Sous Vide Recipes

    Looking for other recipes like this? Try these:

    • Pouring gravy over the top of the turkey.
      Sous Vide Thanksgiving Turkey
    • Sous-vide scallops in cajun cream sauce.
      Sous Vide Scallops with cajun cream sauce
    • Ribeye steak in cast iron skillet.
      Sous Vide Angus Ribeye Steak (Boneless Ribeye)

    Did you make this recipe? Please click the stars below to comment and rate this recipe. Make sure to follow me on Instagram, Facebook, and Pinterest, too!

    📖 Recipe

    Close-up photo of a dinner plate filled with corned beef, cabbage, potatoes, and carrots.

    Sous Vide Corned Beef

    Mike Cleavenger
    Sous vide corned beef recipe is perfect for St. Patty's Day! Enjoy this melt-in-your-mouth corned beef served alongside the classic steamed cabbage and potatoes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 hrs
    Total Time 10 hrs 10 mins
    Course Dinner
    Cuisine Irish
    Servings 6 people
    Calories 306 kcal

    Equipment

    • Sous Vide Machine
    • 12-Quart Container

    Ingredients
      

    Corned Beef

    • 1 3-pound corned beef brisket
    • 1 tablespoon pickling spice
    • ½ onion sliced
    • ½ cup Beef Bone Broth

    Instructions
     

    • Preheat the Sous Vide Machine: Fill a large 12-quart plastic container or pot ¾ with water. Attach your sous vide stick and preheat to 180°F(82°C).
    • Prep the corned beef: Rinse corned beef under cold running water to wash away the salty brine. Place on a large pan and pat dry with paper towels. Sprinkle pickling spice over the top and gently press into the beef.
    • Vacuum Seal: Place the corned beef inside a 1-gallon ziplock bag with sliced onions and beef stock. Carefully submerge the bag into the hot water bath and clip the bag to the side of your container. (Use a vacuum sealer if you have one). 
    • Cooking the corned beef: Sous vide the corned beef at 180°F/82°C for 10 hours. Use aluminum foil to cover the hot water bath to prevent water from evaporating.
    • Serving: When the 10 hours is up, remove the bag and transfer the corned beef to a cutting board. Slice meat against the grain and serve with cabbage, potatoes, and carrots. 

    Notes

    • If you use the water displacement method, keep the ziplock bag seam above the water. You don't want any unwanted water inside your sous vide bag. 
    • Cover your 12-quart container completely with aluminum foil to prevent the water from evaporating. 
    • Drain any juices out of the corned beef package, rinse, and pat dry before cooking. 

    Nutrition

    Calories: 306kcal | Carbohydrates: 2g | Protein: 23g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 1834mg | Potassium: 469mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 6IU | Vitamin C: 42mg | Calcium: 19mg | Iron: 3mg
    Keyword brisket, corned beef, sous vide, st. patty's day
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on instagram. Tag @thefrizzledleek and hashtag it #thefrizzledleek.

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    Comments

    1. mikecleavenger

      March 11, 2023 at 11:59 pm

      5 stars
      I always loved traditional corned beef and cabbage but sous vide cooking changed my life! I love how this recipe comes out tender, and juicy every time!

      Reply

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    I'm a chef, husband, and father of two beautiful girls. The Frizzled Leek is a blog about getting families back in the kitchen. Here you won't just follow recipes, you will be developing your cooking skills too!

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