Published: by Diana Reis · This post may contain affiliate links
If you want an amazingly tender corned beef brisket that has a steak-like texture, then sous vide is the perfect preparation method.
Corned beef has never been one of my favorites. Most of the ways I have had it, it was too soft and too salty to enjoy. I only grudgingly made this for my husband once a year on St. Patrick’s Day. I made it in the slow cooker, as most people do, and I got exactly what I expected.
I decided to try a different approach and make this something I could actually enjoy. I settled on trying the sous vide method to get a firmer texture and added my own seasoning in place of the pickling spice packet. The result was phenomenal. Now, I am happy to make corned beef any time of year, no holiday required.
Make this recipe, because…
Sous Vide is a great alternative to the slow cooker which is a pretty standard way to prepare a piece of corned beef.
The slow cooker can be handy, but often cooks things at a high temperature to the point of falling apart and the meat loses some of the natural firm texture that makes it so wonderful to eat.
Using the Sous Vide you can achieve a range of firmness all of which are tender and incredibly juicy. This is thanks to the lower temperature that helps retain moisture in the meat while still breaking down that tough connective tissue.
Yellow onions and my special seasoning blend create great flavor that stands out against the intense saltiness of the packet of seasoning this dish is usually prepared with.
Browning your finished meat in a hot skillet creates a beautiful crust on the outside of the meat that takes this very simple dish to the next level.
Once you prepare this for dinner, there are sure to be fantastic leftovers.
Ingredients
Corned Beef- Flat cut brisket that has been salt-cured. When purchased from the grocery store, it comes in a vacuum bag with some of the corned beef brine and a packet of pickling spice..
How to Make It
Step 1
Fill a large heat safe container with water, attach your immersion circulator, and preheat the water to 180°.
Prepare the corned beef by removing it from its packaging.
Rinse 2-3 times in cold water, then pat dry with paper towels.
Score the fat cap. Use a sharp knife to make long, shallow cuts across the fat on top of the meat. Make the cuts about 2 inches apart on the diagonal in one direction and then again perpendicular to it. It should look like a sideways checker board.
Rub the meat with coarse mustard, caraway seeds, and black pepper.
Step 2
Place the seasoned brisket into a vacuum bag or Ziploc bag along with sliced yellow onions and use the vacuum sealer to remove air and seal. See below for Displacement method instructions.
Place in the preheated water bath for a minimum of 10 hours and a maximum of 12 hours. Check water levels at regular intervals to make sure sealed corned beef is fully submerged.
Water Displacement Method
Using a sous vide technique doesn’t require any special equipment beyond the actual immersion circulator or sous vide machine. The water bath can be made in a large pot and vacuum can be created using a plastic bag.
Place food into a plastic food storage bag and gently lower the opened bag down into the water. The water will push the air out of the bag’s opening and create a seal around the food. Once the food is fully submerged, you can zip the food storage bag closed to prevent water from getting inside.
I recommend a freezer bag because the thicker plastic holds up better.
Step 3
Remove cooked beef from the water. Take it out of the plastic bag and let excess water drip off onto a cutting board while the meat rests for 10 minutes.
Heat a skillet on medium-high heat. Once the pan is very hot, add cooking oil.
Place the brisket fat side down into the hot oil and let brown for 4-6 minutes until a nice crust has formed. Repeat on the other side.
Slice into thin pieces and serve with your favorite Irish side dishes.
How to Slice Corned Beef
The first step to properly cutting your roast is to identify the direction of the grain. Looking at the side of the meat, you should see long lines going in one direction.
Using a sharp knife, cut thin slices against the grain. This means going in the opposite direction. This will shorten the long fibers and make the corned beef more tender and easier to chew.
FAQs
What is Corned Beef?
Usually made from brisket, a cheap and tough cut of meat, corned beef has been salt-cured in a flavorful brine using large pieces of salt referred to as “corns”. The distinct pink color comes from sodium nitrate added during the curing process. The long curing and cooking process turns a less desirable piece of beef into something flavorful and tender.
What Temperature do you Cook Corned Beef in the Sous Vide?
Cook at 180° for 10 hours. The corned beef will be very tender and short of shredding. This is the sweet spot for me because it is much easier to plan and prepare to cook over one day than two.
I also like that the meat is just short of falling apart. It is very juicy, but still slices into nice clean pieces that are great for a traditional Irish dinner or corned beef sandwiches. The beauty of sous vide cooking is the ability set the time and temperature and get exactly the result you desire.
Diana’s Tips For Success
Cover your sous vide container when cooking for a long period of time to prevent evaporation. This can be the lid made for your container or just a piece of foil or plastic wrap.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating
Place unsliced corned beef in a baking dish with beef broth and cover with foil. Place in a 325° oven until the meat is warmed through. This will take about 25-30 minutes.
Place sliced corned beef into a skillet with some beef broth to quickly and gently warm. Use low heat and do not let cooking liquid boil. Keep it to a low simmer to preserve the tenderness of the beef.
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📖 Recipe
Corned Beef Sous Vide
Using a precision cooker to make traditional corned beef is the best way to achieve tender, juicy pieces of beef. It is perfect as a main dish or sliced for sandwiches.
Fill a pot or heat safe container with water, place your immersion circulator, and preheat the water to your desired temperature. I strongly recommend 180°.
Prepare the corned beef by removing it from its packaging.
Rinse 2-3 times in cold water, then pat dry with paper towels.
Score the fat cap. Use a sharp knife to make long, shallow cuts across the fat on top of the meat. Make the cuts about 2 inches apart on the diagonal in one direction and then again perpendicular to it. It should look like a sideways checker board.
Rub the meat with coarse mustard, caraway seeds, and black pepper.
Place the seasoned brisket into a vacuum bag or Ziploc bag along with sliced yellow onions and use the vacuum sealer to remove air and seal. See below for Displacement Method instructions.
Place in the preheated water bath for a minimum of 10 hours and a maximum of 12 hours. Check water levels at regular intervals to make sure vacuum bag is fully submerged.
Remove cooked beef from the water bath. Take it out of the sous vide bag and let excess water drip off onto a cutting board while the meat rests for 10 minutes.
Heat a skillet on medium-high heat. Once the pan is very hot, add cooking oil.
Place the brisket fat side down into the hot oil and let brown for 4-6 minutes until a nice crust has formed. Repeat on the other side.
Slice the corned beef brisket into thin pieces, cutting against the grain.
Serve with your favorite Irish side dishes.
Notes
Water Displacement Method
Using a sous vide technique doesn’t require any special equipment beyond the actual immersion circulator. The Sous Vide water bath can be made in a large pot and vacuum can be created using a plastic bag.
Place food into a plastic food storage bag and gently lower the opened bag down into the water bath. The water will push the air out of the bag’s opening and create a seal around the food. Once the food is fully submerged you can zip the food storage bag closed to prevent water from getting inside.
I recommend a freezer bag because the thicker plastic holds up better.
What is Corned Beef?
Usually made from brisket, a cheap and tough cut of meat, corned beef has been salt-cured in a flavorful brine using large pieces of salt referred to as “corns”. The distinct pink color comes from sodium nitrate added during the curing process. The long curing and cooking process turns a less desirable piece of beef into something flavorful and tender.
What Temperature do you Cook Corned Beef in the Sous Vide?
Cook at 180° for 10 hours. The corned beef will be very tender and short of shredding. This is the sweet spot for me because it is much easier to plan and prepare to cook over one day than two.
I also like that the meat is just short of falling apart. It is very juicy, but still slices into nice clean pieces that are great for a traditional Irish dinner or corned beef sandwiches. The beauty of sous vide cooking is the ability set the time and temperature and get exactly the result you desire.
Tips for Success
Cover your sous vide container when cooking for a long period of time to prevent evaporation. This can be the lid made for your container or just a piece of foil or plastic wrap.
How to Slice Corned Beef
The first step to properly cutting your roast is to identify the direction of the grain. Looking at the side of the meat, you should see long lines going in one direction.
Using a sharp knife, cut thin slices against the grain. This means going in the opposite direction. This will shorten the long fibers and make the corned beef more tender and easier to chew.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating
Place unsliced corned beef in a baking dish with beef broth and cover with foil. Place in a 325° oven until the meat is warmed through. This will take about 25-30 minutes.
Place sliced corned beef into a skillet with some beef broth to quickly and gently warm. Use low heat and do not let cooking liquid boil. Keep it to a low simmer to preserve the tenderness of the beef.
