Best Sous Vide Corned Beef Recipe – Tender & Juicy in 3 Temps
This best sous vide corned beef recipe creates juicy, tender meat every time. Perfect for Reubens or traditional dinners with cabbage.
- Prep Time: 10 minutes
- Cook Time: 7–10 hours
- Total Time: 7–10 hours
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Sous Vide
- Cuisine: American, Irish
Ingredients
1 (3–4 lb) flat cut or point cut corned beef brisket
Pickling spice packet (or 2 tbsp homemade blend)
Water (for soaking if store-bought)
Vacuum seal or freezer-safe Ziploc bag
Instructions
1. If using store-bought corned beef, soak in cold water for 12–24 hours in the fridge to reduce salt.
2. Preheat sous vide water bath to 165°F, 175°F, or 185°F depending on desired texture.
3. Remove corned beef from packaging. Discard any paper or labels.
4. Place brisket in vacuum seal or Ziploc bag with pickling spices.
5. Seal and fully submerge in the water bath.
6. Cook for 7 to 10 hours based on selected temp.
7. Remove, pat dry, and chill before slicing for clean cuts.
8. Slice and serve warm or cold as desired.
Notes
165°F for 10 hrs = firm, great for slicing
175°F for 8 hrs = softer, still sliceable
185°F for 7 hrs = fall-apart traditional style
Reheat slices in 135°F bath for 30 min if serving warm
Nutrition
- Serving Size: 6 oz
- Calories: 380
- Sugar: 1g
- Sodium: 1350mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 110mg
Find it online: https://sousviderecipe.com/best-sous-vide-corned-beef-recipe/