Corned Beef Sous Vide 24 Hours – The Ultimate Guide to Perfect Tenderness
Classic corned beef brisket cooked sous vide for 24 hours at 140°F—tender, juicy, and packed with spice, perfect for dinner or Reuben sandwiches.
- Prep Time: 10 minutes
- Cook Time: 24 hours
- Total Time: 24 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: Irish-American
Ingredients
Beef brisket, point or flat, about 3 pounds
1/2 cup kosher salt
1 teaspoon pink curing salt
2 teaspoons brown sugar
1/2 teaspoon chili flakes
1 tablespoon yellow mustard seeds
1/2 tablespoon coriander seeds
1/2 tablespoon whole black peppercorns
3 whole cloves
3 whole garlic cloves
3 bay leaves, roughly torn
1 pound carrot, peeled and chopped
1 pound potatoes, peeled and chopped
1 whole cabbage, cut into 6 to 8 wedges
Instructions
1. Create a brine by combining water, salt, spices, and sugar. Let it cool.
2. Submerge brisket in brine and refrigerate for 5 days.
3. Remove brisket from brine and rinse.
4. Vacuum seal the brisket or use water displacement method.
5. Set sous vide to 140°F and cook for 24 hours.
6. Remove and reserve cooking liquid.
7. Pat brisket dry and sear in hot pan for 3 minutes per side (optional).
8. Use liquid to cook potatoes, carrots, and cabbage until tender.
9. Slice brisket against the grain and serve with vegetables or on rye bread with mustard.
Notes
If using pre-packaged corned beef, rinse off excess salt before sous vide.
Vacuum sealing is best, but freezer bags with water displacement work too.
For a shreddable texture, extend cooking time to 48 hours.
Nutrition
- Serving Size: 6 oz
- Calories: 370
- Sugar: 3g
- Sodium: 1180mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg
Find it online: https://sousviderecipe.com/corned-beef-sous-vide-24-hours/