Why You’ll Love This Recipe
- Unmatched Tenderness: Sous vide cooking allows for precise temperature control, resulting in corned beef that is exceptionally tender and juicy.
- Consistent Results: Eliminate the guesswork with sous vide; achieve perfect doneness every time.
- Enhanced Flavor: Slow cooking in a sealed environment intensifies the beef’s natural flavors and the spices’ aromatic profiles.
Ingredients
- 1 (3 to 4 pound) corned beef brisket, with spice packet
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 tablespoon pickling spice (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Brisket: Rinse the corned beef brisket under cold water to remove excess brine and pat dry with paper towels.
- Season: Place the brisket into a large vacuum-sealable bag or a heavy-duty resealable plastic bag. Add the minced garlic, bay leaf, black peppercorns, and pickling spice (if using) to the bag.
- Seal the Bag: Remove as much air as possible from the bag using a vacuum sealer or the water displacement method to ensure the bag is airtight.
- Sous Vide Cooking: Preheat your sous vide water bath to 180°F (82°C). Submerge the sealed bag into the water bath, ensuring it is fully submerged. Cook for 10 hours.
- Finishing Touches: Once the cooking time is complete, remove the brisket from the bag and let it rest for a few minutes. For a traditional presentation, you may slice and serve immediately.
Servings and Timing
- Servings: This recipe yields approximately 6 to 8 servings.
- Preparation Time: 15 minutes
- Cooking Time: 10 hours
- Total Time: 10 hours and 15 minutes
Variations
- Spice Blend: Customize the flavor by adding your preferred spices, such as mustard seeds, coriander seeds, or crushed red pepper flakes, to the cooking bag.
- Vegetable Accompaniments: Add vegetables like carrots, potatoes, and cabbage to the sous vide bag during the last hour of cooking for a complete one-pot meal.
- Glaze Finish: After sous vide cooking, apply a glaze made of brown sugar, Dijon mustard, and a splash of apple cider vinegar. Broil the glazed corned beef in the oven for a few minutes until caramelized.
Storage/Reheating
- Storage: Store leftover corned beef in an airtight container in the refrigerator for up to 5 days.
- Reheating: To maintain moisture, reheat slices in a skillet over low heat with a splash of beef broth or water until warmed through.
FAQs
What is sous vide cooking?
Sous vide is a cooking method where food is placed in a sealed bag and cooked in a water bath at a precise, consistent temperature, resulting in evenly cooked and tender dishes.
Can I use a store-bought corned beef brisket?
Yes, a store-bought corned beef brisket works well for this recipe. Ensure you rinse it thoroughly to remove excess brine before cooking.
Do I need a vacuum sealer for this recipe?
While a vacuum sealer is ideal, you can use a heavy-duty resealable plastic bag and remove the air using the water displacement method.
Can I add vegetables to the sous vide bag?
Yes, adding vegetables like carrots, potatoes, and cabbage during the last hour of cooking can create a complete meal.
How do I achieve a crispy exterior on the corned beef?
After sous vide cooking, pat the corned beef dry and sear it in a hot skillet with a little oil for a crispy crust.
What if I don’t have a sous vide machine?
While sous vide provides precise results, you can simmer the corned beef on the stovetop until tender, though the texture may differ slightly.
Can I freeze leftover corned beef?
Yes, wrap the cooled corned beef tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months.
What dishes can I make with leftover corned beef?
Leftover corned beef is excellent in sandwiches, hash, or added to soups and casseroles.
Is it necessary to sear the corned beef after sous vide cooking?
Searing adds a flavorful crust but is optional. The corned beef is fully cooked and ready to eat after the sous vide process.
How can I reduce the saltiness of corned beef?
Rinsing the brisket under cold water before cooking helps remove excess salt from the brining process.
Conclusion
Preparing corned beef using the sous vide method guarantees a tender, flavorful result that is sure to impress. Whether you’re celebrating a special occasion or simply indulging in a hearty meal, this recipe offers a delightful twist on a classic favorite.
Sous Vide Corned Beef Recipe
- Total Time: 10 hours 15 minutes
- Yield: 6 to 8 servings
- Diet: Gluten Free
Description
Experience the melt-in-your-mouth tenderness of sous vide corned beef. This foolproof method delivers perfect results every time, enhancing flavor and ensuring juicy, fall-apart brisket.
Ingredients
- 1 (3 to 4-pound) corned beef brisket (with spice packet)
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 tablespoon pickling spice (optional)
Instructions
- Prepare the Brisket – Rinse the corned beef under cold water to remove excess brine, then pat dry with paper towels.
- Season – Place the brisket in a vacuum-sealable or resealable bag. Add garlic, bay leaf, black peppercorns, and pickling spice.
- Seal the Bag – Remove air using a vacuum sealer or water displacement method.
- Sous Vide Cooking – Preheat water bath to 180°F (82°C). Submerge the sealed bag and cook for 10 hours.
- Finish & Serve – Remove brisket from bag and let it rest. Slice and serve as desired.
Notes
- For a crispy crust, sear the brisket in a hot skillet after sous vide cooking.
- To balance saltiness, rinse the brisket thoroughly before cooking.
- Add vegetables like potatoes and carrots during the last hour for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Dinner, Main Course
- Method: Sous Vide
- Cuisine: American, Irish
