SOUS VIDE CORNED BEEF

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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.

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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.

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

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

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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.

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

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

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GRAB ALL THE RECIPE DETAILS AND NUTRITIONAL INFORMATION BELOW, VIA THE LINK!

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