Can You Sous Vide Corned Beef? Ultimate 48-Hour Flavor Guide
This sous vide corned beef is tender, flavorful, and foolproof. Using a simple soak, vacuum seal, and 48-hour water bath method, it’s the best way to get perfect results every time.
- Prep Time: 10 minutes
- Cook Time: 48 hours
- Total Time: 48 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Ingredients
1 3–5 pound corned beef brisket with seasoning packet
1 medium onion, chopped
⅓ cup beef stock
Instructions
1. Heat a sous vide water bath to 145°F.
2. Rinse the corned beef thoroughly and let it soak in cool water for 30–60 minutes.
3. Rinse again and place in a vacuum seal bag with seasoning packet, beef stock, and chopped onion.
4. Seal and cook in the sous vide bath for 48 hours.
5. Remove from bag and pat dry.
6. Heat a cast iron skillet with 1 tbsp oil over medium-high heat.
7. Sear brisket for 1–2 minutes per side.
8. Slice against the grain and serve.
Notes
Soaking reduces saltiness from the brine.
Save bag liquid for gravy if you used your own broth.
Serve with cabbage, carrots, or rye bread for a full meal.
Nutrition
- Serving Size: 6 oz
- Calories: 310
- Sugar: 1g
- Sodium: 1350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg