18hr Sous Vide Corned Beef That’s Tender, Juicy, and Packed With Flavor

The first time I made 18hr sous vide corned beef, I wasn’t chasing perfection—I just wanted a better way to tenderize the tough, briny brisket I’d grown up eating on St. Patrick’s Day. But from the moment I pulled that 18hr sous vide corned beef out of the water bath, everything changed. The meat practically sliced itself. It was silky, juicy, and full of that deep, beefy flavor that only 18hr sous vide corned beef delivers. I’d soaked it, sealed it, and forgotten about it—and somehow ended up with the most tender brisket I’d ever made. That’s the magic of 18hr sous vide corned beef. It’s not just dinner—it’s a transformation.

Back home in sunny Florida, we didn’t sit around hearty winter roasts often, but corned beef was one of those once-a-year traditions that always stood out. Still, it was hit or miss—dry one year, too salty the next. Once I discovered the precision of 18hr sous vide corned beef, it all changed. The sous vide method removes the guesswork. There are no overcooked edges, no uneven results—just slow, even heat over 18 hours.

If you’ve tried corned beef sous vide 24 hours, you know how tender it can get, but 18hr sous vide corned beef strikes the perfect balance between structure and softness. It’s become my go-to recipe, and I’d recommend 18hr sous vide corned beef to anyone who wants consistent, melt-in-your-mouth texture every time.

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A recipe you’ll come back to

This isn’t just a holiday meal anymore. 18hr sous vide corned beef is easy enough to prep ahead, forgiving if your timing’s off, and consistently better than anything boiled or braised. Once you’ve tasted 18hr sous vide corned beef, you’ll want it in your regular meal rotation—whether you’re serving it fresh or turning it into next-level 18hr sous vide corned beef hash the next day.

To get you there, I’ll walk you through every step of making 18hr sous vide corned beef at home—prepping, sealing, cooking, finishing, and pairing it with roasted cabbage and carrots. And yes, we’ll cover what happens if you sous vide beef for too long—or not long enough. Grab your water bath—let’s start cooking 18hr sous vide corned beef the right way.

Why 18 Hours Hits the Perfect Balance

When it comes to timing 18hr sous vide corned beef, the question isn’t just how long—it’s how tender do you want it? 18hr sous vide corned beef at 145°F delivers a fork-tender texture that still holds its shape.

It’s long enough to break down the connective tissue in brisket, but short enough to preserve bite and structure, making 18hr sous vide corned beef perfect for slicing and serving with confidence. You’ll feel the difference when comparing it to a 24-hour corned beef sous vide cook, which results in an ultra-soft texture and looser grain.

Unlike traditional stovetop methods that often pull out flavor and tighten fibers, the sous vide approach behind 18hr sous vide corned beef gently transforms collagen into gelatin. At 145°F (63°C), you’re in the sweet spot where the brisket becomes succulent without turning mushy. Want to go longer? Sure—you can sous vide beef brisket for 24 hours, but you’ll end up with a totally different mouthfeel than what 18hr sous vide corned beef delivers.

For context, I tested 18hr sous vide corned beef against a brisket cooked for just 10 hours. While edible, it lacked the silky center and rich depth of flavor that builds over the full 18-hour journey. When you’re aiming for the best results, 18hr sous vide corned beef is the clear winner.

Smart Prep Before the Bag: What You Need to Do

Start by soaking your brisket for 18hr sous vide corned beef in cool water for 30 to 60 minutes to reduce excess salt—especially if it comes with a seasoning packet. This one step seriously improves the final flavor balance of your 18hr sous vide corned beef. After soaking and rinsing, add beef stock, chopped onion, and spices into a vacuum-seal bag—or use the water displacement method with a freezer bag if that’s easier.

Want to upgrade your 18hr sous vide corned beef even more? Try tossing in a garlic clove or a bay leaf for added depth.

Once sealed, the brisket goes into a 145°F water bath for 18 hours. This is the core of 18hr sous vide corned beef—low and slow, fully hands-off, and ideal for setting up overnight or early in the day. Want to test variations? The what temp to sous vide corned beef guide helps you explore your options while staying close to that 18-hour baseline.

This cooking time for 18hr sous vide corned beef is flexible enough for any home kitchen schedule while giving you restaurant-quality tenderness. Bonus: it reheats beautifully, so you can prep ahead for dinner parties or weeknight meals without stress.

Searing for Flavor and Texture

After 18 hours in the water bath, your 18hr sous vide corned beef will be incredibly tender, juicy, and infused with flavor—but it’ll look a bit pale and soft on the outside. That’s totally normal and expected. Sous vide focuses on internal perfection, not outer appearance. That’s why the final sear is such a crucial finishing step. It creates that flavorful crust and rich browning we associate with a classic brisket. Once your brisket is out of the bag, pat it completely dry using paper towels. Moisture prevents proper browning, so take your time with this part—it’s worth the effort.

Next, grab a heavy-bottomed or cast iron skillet and set it over medium-high heat. Add 1 tablespoon of a neutral, high-smoke-point oil like avocado, canola, or grapeseed. Once the oil starts to shimmer, gently place your 18hr sous vide corned beef into the pan. You’ll hear that satisfying sizzle instantly. Let it sear undisturbed for 1 to 2 minutes on each side. The exterior will caramelize into a crisp, golden crust that contrasts beautifully with the tender interior. This final sear doesn’t just add flavor—it elevates the entire eating experience.

If you’re planning to use leftovers from your 18hr sous vide corned beef in sliders or hash the next day, this searing step becomes even more valuable. That crispy, savory edge adds texture and depth to every bite, making your leftovers feel just as special as the main meal.

The Perfect Side: Roasted Cabbage and Carrots

You’ve already nailed the beef. Now let’s keep it simple but flavorful with roasted veggies. Preheat your oven to 400°F. Chop a head of cabbage into 8 wedges and slice 6–8 carrots into 2-inch pieces. Spread them on a baking sheet, drizzle with olive oil, then massage in salt and pepper. Roast for 30–40 minutes, flipping halfway for even browning.

While corned beef and cabbage might be a traditional pairing, roasting the vegetables instead of boiling them keeps things crisp and vibrant. It also pairs beautifully with the texture of the sous vide meat, much like we do in this corned beef and cabbage recipe.

For bonus flavor, finish the cabbage under the broiler for a couple of minutes until the edges get dark and crispy. It’s a simple trick that makes a big impact.

These veggie sides are great for soaking up juices from the brisket or layering under slices for plating. If you’ve made a pastrami variation, roasted veg works there, too.

Slice It Right: Across the Grain

Once your corned beef is seared and rested for about 10 minutes, it’s time to slice. The key here? Cut against the grain. That means slicing perpendicular to the visible muscle fibers in the brisket. Doing this shortens each bite, making the meat feel extra tender. If you’ve ever had a dry or stringy bite of corned beef, odds are it was sliced the wrong way.

A sharp carving or chef’s knife is ideal. Aim for slices about ¼-inch thick—perfect for plates or stacking into sandwiches. For a visual reference, check how it’s presented in this best sous vide corned beef recipe.

Leftovers and Storage Tips

This recipe makes excellent leftovers. Store sliced brisket in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. For best results when reheating, return it to a 135°F sous vide bath for about an hour, or warm gently in a skillet with a splash of beef broth.

Leftover meat is ideal for next-day corned beef hash, sliders, or even stuffed into tacos. It’s also delicious cold, straight from the fridge—especially if you’ve crisped the outside.

Can You Sous Vide Too Long?

It’s a great question: What happens if you sous vide beef too long? With cuts like brisket, going beyond 24 hours at 145°F starts to break down texture too much. You’ll still get tender meat, but it may become mushy or grainy. For balance, 18 hours is ideal. Some prefer longer cooks for shredded texture, but if you want clean slices, stick to the timeframe outlined here.

On the flip side, can you cook corned beef for just 10 hours? Technically yes, but it won’t be nearly as tender. At that shorter cook time, collagen hasn’t fully broken down, and you’ll miss that signature melt-in-your-mouth experience you get with a longer bath.

As a final thought, remember that corned beef does get more tender the longer it’s cooked, up to a point. After 24–30 hours, it plateaus or turns mushy. That’s why this 18hr version strikes the perfect compromise between structure and silkiness—especially when paired with the tips from this article on sous vide beef texture.

Conclusion: The Best Corned Beef Comes With Patience

If you’ve never tasted corned beef that’s been gently cooked for 18 hours, you’re in for something special. Sous vide removes all the guesswork from a cut that’s traditionally tough and salty. At 145°F, the meat breaks down just enough to become buttery without falling apart. You get slices that are juicy, flavorful, and fork-tender every single time.

This method doesn’t just work—it transforms. Whether you’re serving it with oven-roasted cabbage and carrots or saving leftovers for sliders and hash, this recipe delivers results you’ll want to repeat. Even better? It’s hands-off and foolproof. With just a little planning and a reliable sous vide setup, you can confidently create restaurant-quality corned beef in your own kitchen.

Want to go further? Try your next brisket at 24 hours and compare, or turn your leftovers into pastrami with a spice rub and smoke finish. However you spin it, one thing’s for sure: 18hr sous vide corned beef is no longer just a holiday tradition—it’s an anytime favorite.

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FAQs

How long do you sous vide corned beef?
You can sous vide corned beef anywhere from 10 to 48 hours depending on the texture you want. For a perfect balance of tenderness and sliceable structure, 18 hours at 145°F is ideal. Some recipes go up to 24 or even 48 hours for a shreddable texture.

How long does it take to cook a 20-pound corned beef?
The cook time stays the same regardless of weight in sous vide. A 20-pound brisket still cooks for 18 to 24 hours at 145°F. Just make sure it’s fully submerged and evenly heated, possibly using multiple bags or dividing the meat into smaller sections.

Can you cook corned beef for 10 hours?
Yes, but 10 hours isn’t enough to fully tenderize brisket in sous vide. The result will be chewier and less flavorful. For optimal tenderness, cook it at least 18 hours. If you’re short on time, increase the temp to 165°F for a slightly faster result—but expect a different texture.

What is the best temperature for corned beef?
The best sous vide temp for corned beef is 145°F for a firm but juicy bite. If you prefer it fall-apart tender, 165°F for 10–12 hours or 180°F for 8 hours are alternatives, but they produce a much softer texture.

Can you sous vide beef brisket for 24 hours?
Absolutely. Cooking beef brisket for 24 hours at 145°F gives you a softer, more tender texture. It’s a great option if you want meat that almost shreds. Just be aware: the longer it cooks, the more it softens and may start losing structure.

Does corned beef get more tender the longer it is cooked?
Yes—up to a point. The longer you cook corned beef in sous vide, the more collagen breaks down, creating a tender texture. However, after about 30 hours, it may become mushy or overly soft. Eighteen to 24 hours strikes a great balance.

What happens if you sous vide beef too long?
If you sous vide beef for too long, the muscle fibers lose structure and the texture becomes mushy or pasty. This is especially true after 30+ hours. To keep the texture balanced and enjoyable, limit your cook time for brisket to around 18–24 hours.