Sous Vide Corned Beef Brisket Recipe

When it comes to corned beef, how do you cook it? Sure, you can throw it in a slow cooker or a pressure cooker with cabbage, potatoes, and carrots for a delicious meal, but have you tried sous vide? My sous vide corned beef recipe really makes it juicier and more tender.

Of course, sous vide does takes a bit of time - at least 24 hours - but it’s mostly hands-off, so you can just set it and forget it. If you’re ready to treat yourself, let’s take a look at how to cook corned beef sous vide!

Ingredients:

• Beef brisket, point or flat, about 3 pounds
• 1/2 cup kosher salt
• 1 teaspoon pink curing salt
• 2 teaspoons brown sugar
• 1/2 teaspoon chili flakes
• 1 tablespoon yellow mustard seeds
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon whole black peppercorns
• 3 whole cloves
• 3 whole garlic cloves
• 3 bay leaves, roughly torn
• 1 pound carrot, peeled and chopped
• 1 pound potatoes, peeled and chopped
• 1 whole cabbage, cut into 6 to 8 wedges

Equipment:

• Sous vide immersion circulator
• Vacuum sealer
• Vacuum bag
• Mixing bowl
• Large pot or container

What is Corned Beef?

Corned beef is a cut of beef brisket that has been cured in a salty brine with spices. While other cuts like eye of round can be used, brisket is often the cut of choice for corned beef.

This dish originated in Ireland and is often served with cabbage on St. Patrick’s Day. But let’s be honest, who can resist a savory pastrami sandwich or a hearty Reuben sandwich?

Why Cook Corned Beef Sous Vide?

Many people might not realize the benefits of cooking corned beef sous vide compared to stewing or other methods. To me, sous vide is yet the best way to cook corned beef. It allows for precise temperature control, so the meat cooks evenly every time. And, the long, low-temperature cooking process helps break down the tough brisket fibers, making it super tender. Furthermore, it’s really hands-off - just set it, forget it, walk away, and return to a delicious meal!

Time and Temperature Chart for Sous Vide Corned Beef

Time and temperature are the foundation of sous vide cooking, but since everyone has their own taste, some trial and error is key. I’ve experimented different settings and tried to capture how corned beef varies with each for your reference:

At 140°F/60°C for 36 to 48 hours: easy to slice, very tender, moist

At 155°F/70°C for 24 to 36 hours: easy to slice, tender, moist, slightly chewy

At 165°F/75°C for 16 to 24 hours: sliceable, tender, not so moist, close to shredding

At 185°F/85°C for 10 to 12 hours: tender, moisture loss, drier, crumbled

How to Sous Vide Corned Beef Brisket?

My sous vide corned beef recipe starts with a raw brisket, which means you’ll need to marinate it yourself. But if you bought pre-cured corned beef from the supermarket, just take it out of the package, rinse off the salt from the surface, and you are basically ready to cook.

Marinate the Brisket

Create a brine by combining water, marinade, and spices as the ingredients provided above. You can also add your favorite spices for extra flavor. Then, submerge the brisket in the brine and place it in the refrigerator for about 5 days.

Sous Vide Corned Beef

After curing, remove the brisket from the brine and seal it in a vacuum bag. If you don’t have a vacuum sealer, you can use the water displacement method to get the air out.

Set your INKBIRD sous vide cooker to 140°F (60°C) for 48 hours, or adjust the time and temperature to your liking. Once the water is heated, drop the sealed brisket in, ensuring it is completely submerged. If any part is sticking out, weigh it down.

When the cooking time is up, take it out of the water bath. Use the remaining gravy to cook some cabbage, potatoes, and carrots as sides. For a main dish, pat the corned beef dry with paper towels and sear it in a frying pan over medium-high heat for about 3 minutes per side to develop a crispy brown crust. Alternatively, you can slice it against the grain and serve it with mustard, rye bread, and sauerkraut for a tasty Reuben sandwich.

So there you have it - my sous vide corned beef brisket recipe. Whether it’s St. Patrick’s Day or just a random Thursday, this dish never fails to impress.