Corned Beef Sous Vide Recipe – Ultimate 10-Hour Tender Method

Hi there! I’m Jasmine, the home cook behind SousVideRecipe.com. Growing up in sunny Florida, we always made corned beef around St. Patrick’s Day—usually boiled to oblivion and sliced too thick. One year, I got bold and decided to cure my own brisket and try a corned beef sous vide recipe I found online. Ten hours later, I sliced into the most melt-in-your-mouth brisket I’d ever tasted. The texture was buttery, the seasoning deep. That corned beef sous vide recipe was a revelation.

That one meal turned into a full-on obsession. I started experimenting with every kind of corned beef sous vide recipe I could find—adjusting temperatures, cure times, and veggie pairings. After testing many combinations, I finally landed on the exact corned beef sous vide recipe that delivered consistent results with big flavor and perfect texture every time.

Sous vide isn’t just a trendy technique—it’s the ideal method for any corned beef sous vide recipe. It lets you make the meat reliably tender without sacrificing that signature hearty bite. By maintaining a steady temperature (I recommend 180°F for about 10 hours), this corned beef sous vide recipe guarantees precise doneness and unbeatable juiciness. No guessing. No pot boiling over. No stress.

And when you’re curing your own brisket for a corned beef sous vide recipe? Oh, it’s worth the eight-day wait. Trust me—it amplifies the results and turns good into unforgettable.

If you’ve never tried a corned beef sous vide recipe before, this guide walks you through every step. And if you’re already a fan, it’ll help you refine the process. For more home-cooked sous vide staples, check out my guides on sous vide pork tenderloin or sous vide chicken breast recipe, both built on the same precision-cooking foundation.

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Why Sous Vide Is Perfect for Corned Beef

Let’s face it—a corned beef sous vide recipe can take this tough cut from inedible to incredible with the right technique. Boil it too fast, and it seizes up. Simmer too long, and it falls apart like overcooked pot roast. That’s exactly why I swear by the corned beef sous vide recipe method. It holds the meat at a consistent temperature for hours, breaking down tough collagen slowly while locking in moisture and preventing dryness.

One of the things I love most about any corned beef sous vide recipe is how effectively it enhances flavor. When you brine and spice the brisket yourself, then seal it in a sous vide bag, you trap every layer of seasoning inside. Whether you’re working with a point or flat cut, this method guarantees uniform texture from edge to center, which is hard to achieve with boiling alone.

Personally, I always stick to my go-to corned beef sous vide recipe: 180°F for 10 hours. It creates the ideal balance of tenderness and structure—not mushy, not chewy, just right. If you’re prepping for a holiday like St. Patrick’s Day, this approach offers peace of mind. Your corned beef sous vide recipe will turn out exactly the way you imagined, every single time.

To round out the experience, I love pairing this dish with sous vide carrots, potatoes, and cabbage, all gently simmered in the flavorful broth from the meat. It’s a traditional meal with a modern twist, and the results are consistently fantastic. For more inspiration beyond your go-to corned beef sous vide recipe, try a comfort classic like this sous vide chuck roast for equally tender, satisfying results.

Homemade vs. Store-Bought: What’s Best?

When planning your corned beef sous vide recipe, the first big decision is whether to cure your own brisket or buy it pre-corned. There’s no wrong answer, but curing it yourself gives you more control over both the flavor and the ingredients—especially the salt and spices. A homemade cure truly takes your corned beef sous vide recipe to the next level.

Most store-bought corned beef comes in vacuum-sealed packaging with a brine and spice packet. If you’re short on time, that option works just fine in any corned beef sous vide recipe. But if you have a week to plan ahead, I highly recommend curing your own. The results are noticeably more flavorful, and you can adjust the spice mix to your liking—just like we do in our best sous vide corned beef recipe.

To cure from scratch for your corned beef sous vide recipe, you’ll start with a 5-pound brisket, either point or flat cut. Flat is leaner and slices more evenly; point is richer and more marbled. Both work beautifully in a corned beef sous vide recipe, but I personally lean toward flat cut for presentation. For more on the differences, see our deep dive into sous vide brisket cuts.

Just like in our detailed sous vide brisket guide, you’ll need pink curing salt (also known as Prague Powder #1 or saltpeter) for that classic corned beef sous vide recipe flavor and color. Don’t skip this step—it’s key to getting that rosy hue and unmistakable taste that defines a great corned beef sous vide recipe.

Curing Your Own Brisket: Easy Steps for Flavor

Here’s how I prep mine:

1. Mix kosher salt, pink salt, and brown sugar in a bowl.
2. Rub this cure all over the brisket until it’s completely coated.
3. Combine whole black peppercorns, mustard seeds, coriander, cloves, allspice berries, ground ginger, and torn bay leaves. Press this aromatic blend into both sides of the meat.
4. Vacuum seal the brisket (or place it in a zipper-lock bag with the air pressed out) and refrigerate for 7 days, flipping it daily.

This step might seem tedious, but it’s where the real flavor develops. The salt and sugar draw out moisture and then reabsorb it, carrying all those spices deep into the meat.

If this sounds familiar, it’s because the curing process is similar to our pastrami sous vide prep, just with different seasoning.

By Day 8, you’ll notice the brisket is darker, slightly firmer, and smells incredible. That’s your cue to rinse off the spices under cold water, pat it dry, and get ready for the sous vide bath.

This extra step pays off with deep, complex flavor that rivals any deli—and it’s all done with ingredients from your pantry.

Best Temperature and Cooking Time for Perfect Texture

Let’s talk about the most important part of your corned beef sous vide recipe: how long to cook and at what temperature for flawless results.

While traditional boiled or slow-cooked corned beef can be hit or miss, a precise corned beef sous vide recipe gives you full control over texture. After years of testing and refining this corned beef sous vide recipe, I’ve found the sweet spot to be 180°F for 10 hours. This method delivers a buttery, fork-tender texture that still holds its shape when sliced—something that’s hard to achieve with boiling alone.

Want to tweak it? Here’s a handy table to help:

Temperature	Time	Result
165°F (74°C)	24–36 hours	Slightly chewy, traditional bite
175°F (79°C)	10–12 hours	Moderately tender, holds slices well
180°F (82°C)	10 hours	Melts in your mouth, sliceable

Longer cook times at lower temps work too (some folks go 36 hours at 165°F), but for weeknight or holiday prep, 10 hours at 180°F gives that rich braised texture fast—with zero risk of drying out.

You can learn more about beef temps in our beef sous vide reference chart, a helpful resource if you’re customizing cuts or cooking styles.

Tips for Vacuum Sealing, Bag Safety & Reheating

Once your brisket is cured for your corned beef sous vide recipe, rinse and dry it thoroughly before sealing. Use a vacuum sealer if you have one—it’s especially helpful for larger briskets. No sealer? No problem. Use the water displacement method with a freezer-grade zipper-lock bag and press out as much air as possible to ensure your corned beef sous vide recipe turns out perfectly.

Here’s a tip: fold back the top edge of the bag before inserting the brisket. This keeps the seal area clean and dry, reducing the risk of leaks during your corned beef sous vide recipe cook.

Always keep the bag fully submerged in your water bath. Use a rack or weight if needed. Because the corned beef sous vide recipe cooks at 180°F for 10 hours, food safety isn’t a concern—but avoid using the store’s original packaging, which may not be rated for long-term sous vide heat.

Once the cooking is complete, you can refrigerate the brisket in the sealed bag for up to 3 days. I often prep this part of my corned beef sous vide recipe ahead of time for stress-free dinner planning. Reheating is as simple as slicing the meat and gently steaming it in its flavorful broth. This method is similar to what I use in my sous vide pot roast recipe, and it works like a charm every time.

Traditional Sides: Cabbage, Potatoes, and Carrots Done Right

Once your sous vide corned beef is tender and ready, it’s time to think about the sides. While you could throw them into the sous vide bag, I actually prefer a more traditional route—using the flavorful cooking liquid to simmer the vegetables separately.

Here’s how I do it:

1. After cooking and refrigerating the brisket overnight (still in the bag or in an airtight container), remove the meat and strain the reserved cooking liquid into a large Dutch oven or stockpot.
2. Add chopped carrots, peeled russet potatoes, and wedges of cabbage to the pot. Top with water if needed to fully submerge.
3. Meanwhile, slice the brisket thinly against the grain and fan out the slices in a large skillet.
4. Add a cup of the cooking liquid to the skillet, place it over the pot to act as a lid, and simmer gently. This heats the beef gently while the vegetables finish.

In about 45 minutes, the vegetables are fork-tender, and your brisket is piping hot and juicy—ready to plate.

Serve it all with a spoonful of the rich broth and a side of spicy mustard. If you enjoy these classic pairings, you’ll probably also love my recipe for sous vide lamb shoulder, which uses a similar broth-forward method for serving.

This meal is ideal for holidays, family dinners, or anytime you want comfort food that’s both hearty and refined. Bonus: the leftovers are unreal.

How to Store, Slice, and Reheat Sous Vide Corned Beef

One of my favorite parts of making a corned beef sous vide recipe is how well it stores and reheats. Whether you’re cooking ahead for a party or planning sandwiches all week, here’s how to keep everything tasting great:

Storage Tips:

• Keep the cooked brisket in its vacuum-sealed bag in the fridge for up to 3 days, or freeze it for up to 3 months.
• Store vegetables separately to preserve texture.

Slicing Tips:

• Always slice against the grain to shorten the muscle fibers and make each bite tender.
• A sharp slicing knife or deli slicer gives clean, even cuts—especially if the brisket has been chilled first.

Reheating Options:

• Reheat sealed bags in a 140°F sous vide bath for 45–60 minutes.
• Steam sliced brisket in a covered skillet with a splash of broth or water.
• For crispy edges, try a quick sear in a hot pan—but this changes the texture from classic corned beef.

If you want more guidance on sous vide storage and safety, take a look at my detailed meal prep sous vide post—it covers everything from bag types to reheating techniques.

Now that your beef is sliced and your sides are steaming, let’s wrap this up with some helpful FAQ answers straight from what people are searching for.

Conclusion

Bringing together the best of traditional comfort and modern cooking, this corned beef sous vide recipe takes a tough, humble cut of meat and transforms it into something spectacular. The secret lies in precision and patience. Unlike boiling or braising, which often leave you guessing, sous vide guarantees results—every single time.

From curing your own brisket to mastering a 10-hour water bath at 180°F, each step is simple but meaningful. The brining process builds deep, rich flavor. The spice rub adds that nostalgic, deli-style punch. And sous vide keeps everything perfectly moist and fork-tender while holding its sliceable structure. No dry edges. No stringy middle. Just pure, juicy goodness from edge to edge.

This method also brings flexibility into your kitchen. Cure the meat ahead of time, cook it overnight or during the day, refrigerate it for up to three days, then serve it freshly steamed with cabbage, carrots, and potatoes whenever you’re ready. Whether you’re celebrating St. Patrick’s Day or just want a cozy weekend meal, this dish never disappoints.

You don’t need a fancy restaurant or professional training to pull this off—just a water bath, a brisket, and the confidence that you’re cooking smart. Sous vide turns the science of cooking into something approachable, even joyful.

So go ahead. Make the brine. Seal the bag. Let the timer do the work. And when you take that first bite of perfectly pink, impossibly tender corned beef, you’ll know: this wasn’t just worth it—it’s the only way you’ll ever cook corned beef again.

Hungry for more foolproof sous vide recipes? Dive into my favorites like sous vide pork shoulder or a classic sous vide turkey breast—easy, satisfying, and always reliable.

Let’s keep cooking confidently, one perfectly tender bite at a time.

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FAQs

How long does it take to sous vide corned beef?
Most sous vide corned beef recipes recommend cooking for 10 hours at 180°F, which yields a tender, sliceable texture. You can also cook at 165°F for 24 to 36 hours for a more traditional chew.

Can I sous vide corned beef in original packaging?
It’s not recommended. Many store packages aren’t rated for long cooking at high temperatures. Always transfer to a vacuum-sealed or high-quality zipper-lock bag before cooking.

What temperature do you sous vide beef at?
For corned beef, 180°F is ideal. For other cuts like steak, temperatures vary—typically 129–135°F for medium-rare. Refer to our beef temperature chart for guidance.

Can you overcook beef in sous vide?
Not in the usual sense. Sous vide prevents overcooking by maintaining a fixed temp, but very long cook times (48+ hours) can lead to mushy textures, especially at higher temps.

What is the best temperature for corned beef?
The best temp is 180°F for 10 hours. It balances tenderness with traditional texture and works beautifully with both point and flat cuts.

Does meat get more tender the longer you sous vide?
Up to a point, yes. Longer cooking breaks down collagen, but after 36 hours, the texture can become too soft. Stick to recommended times for best results.

Is it better to cook corned beef longer or shorter?
That depends on temperature. At lower temps (165°F), cook longer (24–36 hours). At 180°F, 10 hours is optimal for tenderness and sliceability.