18hr Sous Vide Corned Beef – Amazing Texture in 1 Easy Recipe
18hr sous vide corned beef cooked at 180°F delivers unmatched tenderness with a flavorful mustard crust. Juicy, sliceable, and perfect every time.
- Prep Time: 15 minutes
- Cook Time: 18 hours
- Total Time: 18 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Sous Vide
- Cuisine: Irish-American
Ingredients
3 Pounds Corned Beef Brisket
1 Yellow Onion sliced
3 Tablespoons Coarse Brown Mustard
1 Teaspoon Caraway Seed
1 Teaspoon Black Pepper
2 Tablespoons Canola Oil
Instructions
1. Fill a pot with water and set immersion circulator to 180°F.
2. Remove corned beef from packaging, rinse under cold water 2–3 times, and pat dry.
3. Score the fat cap with shallow diagonal cuts in both directions.
4. Rub brisket with mustard, caraway seeds, and black pepper.
5. Add sliced onions and place the brisket into a vacuum or Ziploc bag.
6. Seal the bag and submerge in the water bath for 18 hours.
7. Check water levels occasionally to keep bag submerged.
8. Remove brisket and let it rest on a board for 10 minutes.
9. Heat skillet over medium-high heat, add oil, and sear each side for 4–6 minutes.
10. Slice thinly against the grain and serve warm.
Notes
Use Ziploc bag with displacement method if you don’t have a vacuum sealer.
Check water level regularly to avoid evaporation.
Scoring the fat cap enhances flavor and crust texture.
Nutrition
- Serving Size: 6 oz
- Calories: 410
- Sugar: 1g
- Sodium: 980mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 105mg
Find it online: https://sousviderecipe.com/18hr-sous-vide-corned-beef/