18hr Sous Vide Corned Beef – Amazing Texture in 1 Easy Recipe

Hi there! I’m Jasmine, the home cook behind SousVideRecipe.com. Growing up in sunny Florida, my go-to corned beef recipe came out of a slow cooker, surrounded by cabbage and hope. Sometimes it was great, sometimes it was dry. But one St. Patrick’s Day, I decided to try something new—an 18hr sous vide corned beef cooked overnight. I vacuum-sealed a mustard-rubbed brisket, dropped it into a perfectly warm water bath, and waited.

The results? Life-changing. It sliced like butter and tasted like it had been brined in flavor and patience. My family didn’t leave a single bite. From then on, this long-form, no-fuss method became our holiday staple. It was that moment I knew sous vide had earned a permanent spot on my countertop.

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Why sous vide works wonders for corned beef

18hr Sous Vide Corned Beef, especially brisket, is a notoriously tough cut. Traditional methods rely on boiling or baking, which often results in dry edges or stringy bites. Sous vide turns that problem into an advantage. When you hold meat at a steady temperature like 180°F for hours, collagen gently breaks down into gelatin without squeezing out moisture. This leads to that signature fork-tender texture.

Using an 18hr sous vide corned beef method balances tenderness with structure—ideal for slicing, sandwiches, or plating with cabbage. If you’ve ever overcooked a brisket or underseasoned a boil, this method solves both. It’s set-it-and-forget-it cooking with maximum payoff. Want even more technique? I go over that in this corned beef flat guide for a leaner cut.

For a twist on this, check out how cabbage gets elevated alongside brisket in this corned beef and cabbage sous vide version.

Preparing Your 18hr Sous Vide Corned Beef the Right Way

Rinse, rub, and score: how to prep like a pro

When it comes to 18hr sous vide corned beef, the prep matters just as much as the timing. Most store-bought briskets come vacuum-packed in a salty brine. Start by removing your corned beef from the packaging and rinsing it under cold water two or three times. This reduces the surface salt so your final flavor is balanced, not overwhelming.

Next, pat the brisket dry with paper towels. This step is key for getting a good crust later. Then score the fat cap in a criss-cross pattern—about two inches apart. This allows your rub to penetrate deeper and helps fat render more evenly during the final sear.

For the rub, I use a blend of coarse brown mustard, black pepper, and caraway seeds. It’s bold and earthy, giving that unmistakable corned beef flavor. Don’t forget to toss in a sliced yellow onion before sealing—it perfumes the meat throughout the cook.

Looking to get creative with the spice blend? This best corned beef recipe includes a few extra aromatics for variety.

Bagging, sealing, and cooking at the ideal temp

Place your brisket and onion slices into a vacuum bag. If you don’t have a vacuum sealer, a high-quality freezer-safe Ziploc works fine using the displacement method (lowering the bag slowly into water to push the air out before sealing).

Now, let’s talk temperature. I recommend setting your sous vide water bath to 180°F (82.2°C) for this 18-hour method. At this temp, the brisket becomes tender without falling apart—a crucial detail if you want clean slices.

Place the sealed bag into your preheated water bath and walk away. For food safety and consistency, check the water level a few times during the cook. A lid or plastic wrap over the container helps prevent evaporation.

Pro tip: For extra guidance on sous vide safety and vacuum sealing technique, see how long to sous vide ground beef where I break it down further.

Coming up next: why resting and searing matter more than you think.

Finishing Touches of 18hr Sous Vide Corned Beef That Make It Unforgettable

Rest, sear, and don’t skip the crust

After 18 hours in the sous vide bath, your corned beef is tender and fully cooked—but don’t rush to slice just yet. Let it rest for 10 minutes on a cutting board. This allows juices to redistribute evenly throughout the meat, helping it stay moist and flavorful.

While it rests, heat a skillet over medium-high heat and add a couple tablespoons of canola oil. You want the pan smoking hot—this is where the magic happens. Place the brisket fat side down and sear for 4–6 minutes. A rich, golden crust will form as the sugars in the mustard caramelize and the fat renders. Flip and repeat on the other side for an irresistible finish.

That crust is more than just looks. It adds texture and deep flavor, creating a balance with the silky interior. If you want to level up the presentation, try torching the edges for extra crispness. I’ve used this same technique with sous vide prime rib for incredible results.

How to slice corned beef the right way

This part is critical: always slice against the grain. The “grain” refers to the direction of the muscle fibers. Cutting across them shortens the fibers, making each bite easier to chew. Use a sharp knife and aim for slices about ¼-inch thick.

Want to serve 18hr Sous Vide Corned Beef with traditional sides? You can never go wrong with cabbage, roasted carrots, or buttered potatoes. For a weekday dinner spin, toss slices onto a rye sandwich with sauerkraut and Swiss. The versatility is part of what makes this 18hr sous vide corned beef recipe a favorite in my kitchen.

For more sandwich inspiration, my corned beef in the package article offers tips on sealing and reheating without drying out.

Common Questions About 18hr Sous Vide Corned Beef (and Honest Answers)

Can you cook it longer than 18 hours? What happens if it’s too long?

Yes, you can sous vide corned beef for longer—some cooks go up to 24 or even 36 hours. But texture is the key difference. At 18 hours, especially at 180°F, the meat holds its shape while still being fork-tender. If you go beyond that, the structure begins to break down more, leading to a mushier bite. Not ideal for clean slicing.

Wondering if 24-hour brisket works? Technically yes—but if you want that traditional texture with a perfect bite, stick with the 18hr sous vide corned beef sweet spot. I cover this in more detail in this brisket guide too.

How does weight affect cook time?

Surprisingly, 18hr Sous Vide Corned Beef cook time doesn’t scale with weight the way oven roasting does. Whether your corned beef is 3 pounds or 10 pounds, it still cooks for the same time because the temperature is even throughout. However, for very large cuts like a 20-pound corned beef, you need excellent water circulation and heat retention.

If you’re cooking something that massive, consider splitting it into two bags and using a large container or two sous vide units. Always make sure your meat is fully submerged and the seal is airtight.

What’s the best temperature for sous vide corned beef?

For this recipe of 18hr Sous Vide Corned Beef, I recommend 180°F (82.2°C). It’s ideal for breaking down tough connective tissue without drying out the meat. Some cooks use lower temps like 165°F for a softer texture, but the bark won’t form as well when searing. After testing both, I find 180°F produces the best balance of tenderness and structure.

Curious how temp changes affect outcome? I dive deeper into sous vide timing in this hamburger patty recipe.

Does longer cooking always mean more tender?

Up to a point, yes. But after 18–24 hours, you hit diminishing returns. Beyond that, you risk turning brisket into a paste-like texture that doesn’t hold up well on the plate. For best results, give your 18hr sous vide corned beef enough time to soften but not so much that it loses integrity.

Still not sure how time and texture interact? I break down prime rib timing and tenderness here: how long can you sous vide a prime rib.

Conclusion: Why 18hr Sous Vide Corned Beef is Worth Every Minute

If you’ve ever struggled with chewy, inconsistent corned beef, this method is your fix. Cooking 18hr sous vide corned beef at 180°F unlocks tender, juicy slices packed with flavor and perfectly textured from edge to edge. It’s forgiving, repeatable, and turns a simple brisket into a standout centerpiece.

Whether you’re prepping for a St. Patrick’s Day feast or a Sunday meal with friends, this recipe gives you restaurant-quality results with zero guesswork. Add your mustard rub, seal it with care, and let time do the heavy lifting.

And remember—cooking should be joyful and low-pressure. Sous vide makes that possible, one perfectly cooked bite at a time.

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FAQ

How long does it take to sous vide corned beef?
Most recipes call for 10–24 hours depending on temperature. For this method, 18 hours at 180°F is optimal.

How long does it take to cook a 20 pound corned beef?
Sous vide time does not scale with weight. A 20-pound cut still needs 18 hours, but ensure even water circulation and full submersion.

Can you sous vide brisket in 24 hours?
Yes, though it may become softer than desired. 18 hours balances sliceable texture and tenderness.

Can you cook corned beef for 10 hours?
Yes, but it may still be slightly firm. For fall-apart texture, cook at least 16–18 hours.

What happens if you sous vide beef too long?
It becomes overly soft and may fall apart when slicing. Stick to 18–24 hours for structure.

What is the best temperature for corned beef?
180°F for 18 hours delivers a perfect combination of tender and firm.

Does corned beef get more tender the longer it is cooked?
Up to a point, yes—but going beyond 24 hours can degrade the texture.