Sous Vide Corned Beef
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.
Servings: 6 people
Calories: 306kcal
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.
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