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.
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, carrots, and Air Fryer Dinner Rolls. 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.
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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.
🍳 What is Sous Vide?
Sous vide is a cooking method that utilizes an immersion circulator, also known as a sous vide machine. This device circulates water in a temperature-controlled bath, ensuring your food is always cooked perfectly.
To learn more about sous vide cooking, head over and read What is Sous Vide Cooking.
WHAT IS THE WATER DISPLACEMENT METHOD?
The displacement method involves slowly submerging a ziplock bag in water, which pushes the air out through the slightly open top of the bag.
Use a clip (I prefer sous vide magnets) to attach the bag to the side, preventing it from floating and letting air or water inside.
EQUIPMENT USED
- Anova Precision Sous Vide Cooker
- EVERIE 12 quart container
- FoodSaver vacuum sealer machine
- Vacuum sealed bags
Ingredient Notes
Here are the ingredients you will need to make the best sous vide corned beef recipe!
- 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 |
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:
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.
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.
Step 3: Fill a large container with 10 quarts of water. Hook up your sous vide machine and preheat to 180°F/82°C.
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.
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.
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!
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
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.
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.
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.
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:
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!
📖 Recipe
Sous Vide Corned Beef
Equipment
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.
Karen E. Otstot says
I haven't tried the recipe, I'm trying to find a sous vide cook time for a 1.25 # corned beef roast. Any suggestions appreciated.
Mike Cleavenger says
Sous Vide at 140 degrees for 48 hours.
mikecleavenger says
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!