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
