18hr Sous Vide Corned Beef That’s Tender, Juicy, and Packed With Flavor
Slow-cooked for 18 hours, this sous vide corned beef comes out juicy, tender, and full of bold flavor—perfectly paired with roasted cabbage and carrots.
- Prep Time: 15 minutes
- Cook Time: 18 hours 15 minutes
- Total Time: 18 hours 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: Irish-American
Ingredients
1 3-5 pound corned beef brisket with seasoning packet
1 medium onion, chopped
⅓ cup beef stock
1 tablespoon neutral oil (for searing)
1 head cabbage, chopped into 8 wedges
6–8 carrots, chopped into 2-inch pieces
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon black pepper
Instructions
1. Soak the corned beef in cool water for 30–60 minutes to reduce salt.
2. Rinse, then place in a vacuum seal or freezer bag with seasoning packet, beef stock, and chopped onion.
3. Heat sous vide water bath to 145°F and cook the sealed corned beef for 18 hours.
4. Once done, remove from bag and pat dry thoroughly.
5. Heat cast iron skillet over medium-high and add 1 tablespoon neutral oil.
6. Sear brisket for 1–2 minutes on each side until browned.
7. Preheat oven to 400°F.
8. Place cabbage and carrots on baking sheet. Drizzle with olive oil and season with salt and pepper.
9. Massage oil and seasoning into veggies by hand.
10. Roast for 30–40 minutes, flipping halfway through.
11. Let brisket rest for 10 minutes, then slice against the grain and serve with roasted vegetables.
Notes
Soaking the brisket before cooking removes excess saltiness.
For a crisper veggie finish, broil the cabbage for 2 minutes at the end.
Slice the brisket against the grain to ensure maximum tenderness.
Nutrition
- Serving Size: 6 oz
- Calories: 390
- Sugar: 3g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
Find it online: https://sousviderecipe.com/18hr-sous-vide-corned-beef-recipe/