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

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Juicy, perfectly tender corned beef brisket made sous vide-style, then served with cabbage, carrots, and potatoes for a comforting, classic meal.

Scale

1 whole flat or point cut beef brisket, trimmed, about 2250 grams/5 pounds

100 grams kosher salt

10 grams pink salt or 7.5 grams saltpeter

30 grams packed brown sugar

2 tablespoons whole black peppercorns

2 tablespoons yellow mustard seeds

2 tablespoons whole coriander seeds

1 tablespoon allspice berries

6 whole cloves

1 tablespoon ground ginger

6 bay leaves, roughly torn

2 pounds carrots, peeled and roughly chopped

2 pounds russet potatoes, peeled and roughly diced

1 head white or green cabbage, cut into 6 to 8 wedges

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1. Combine kosher salt, pink salt, and brown sugar in a bowl and rub over brisket.

2. Mix all spices and press onto meat surfaces.

3. Vacuum seal or place in airtight bag, refrigerate 7 days, flipping daily.

4. Remove from bag, rinse off spices, and pat dry.

5. Vacuum seal again and cook sous vide at 180°F for 10 hours.

6. Cool in refrigerator overnight in its liquid.

7. Next day, place cooking liquid, cabbage, potatoes, and carrots in large pot; top with water.

8. Slice beef thinly against grain and place in skillet with 1 cup broth.

9. Set skillet over pot to steam beef as vegetables simmer for 45 minutes.

10. Serve beef hot with vegetables and broth. Optional: serve with spicy mustard.

You can store cooked brisket in the sealed bag in the fridge for up to 3 days or freeze for 3 months.

Flat cut brisket slices more evenly, while point cut has more fat and flavor.

Avoid using original packaging for sous vide; always use food-safe bags.

Find it online: https://sousviderecipe.com/corned-beef-sous-vide-recipe/