Sous Vide Corned Beef and Cabbage Recipe – Fall-Apart Tender in 10 Hours

Hi there! I’m Jasmine, the home cook behind SousVideRecipe.com—and if you’d told me five years ago that a Sous Vide Corned Beef and Cabbage Recipe would become one of my most-loved dishes, I would’ve laughed. I grew up in sunny Florida, where March 17th meant fresh seafood and key lime pie more than stews or boiled meats. But one chilly spring evening, I decided to shake things up.

I had a brisket from the butcher, vacuum sealer in hand, and this idea: what if I tried a Sous Vide Corned Beef and Cabbage Recipe instead of the traditional pot-boiled version? I’d had way too many dry, stringy slabs of meat in my life. I wanted something juicy, fork-tender, and flavorful through every bite—and sous vide seemed like the answer.

Ten hours later, I sliced into the brisket—and wow. The meat held together beautifully but melted like butter when chewed. Paired with crispy Irish fried cabbage, this Sous Vide Corned Beef and Cabbage Recipe instantly earned a place in my regular rotation. I finally understood why this dish has been passed down for generations—and now? It’s a year-round favorite in my kitchen.

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Why Sous Vide Works So Well for Corned Beef and Cabbage

This Sous Vide Corned Beef and Cabbage Recipe changed the game. Corned beef, made from brisket, is a notoriously tough cut. Boiling it for hours used to be the only way to tenderize it—but that also leaches out tons of flavor. With a precise water bath, this Sous Vide Corned Beef and Cabbage Recipe lets you cook the meat slowly at a controlled 180°F for hours, turning it tender without losing moisture. The result? A flavorful, juicy brisket that melts in your mouth—every single time.

Plus, it gives you control. You’ll never overcook it or end up with a mushy mess. If you’ve tried prime rib in a sous vide bath, you know how transformational this cooking method can be. The same goes for corned beef—it turns an old-school dish into something extraordinary.

When I shared this Sous Vide Corned Beef and Cabbage Recipe with my neighbor (who was used to stovetop boiling), she couldn’t believe the texture. It’s not just tender—it’s silky, juicy, and perfectly cooked from edge to center. And pairing it with bacon-fried cabbage gives the whole meal a satisfying, savory finish.

Curious if other tough cuts benefit from sous vide magic too? Try our flat iron steak sous vide recipe—you’ll see just how far water bath cooking can take your meals.

The Perfect Corned Beef Setup – Sous Vide Corned Beef and Cabbage Recipe

Best Cut of Meat for Sous Vide Corned Beef – Sous Vide Corned Beef and Cabbage Recipe

The cut you choose can make or break your Sous Vide Corned Beef and Cabbage Recipe. Corned beef is typically made from brisket, which comes in two parts: the flat and the point.

The flat cut is leaner and slices neatly, making it a favorite for presentation. The point cut has more marbling, which brings bold flavor and unbeatable tenderness—but it’s less uniform in shape. If you’re after melt-in-your-mouth texture and deeper richness in your Sous Vide Corned Beef and Cabbage Recipe, go with the point cut. That said, both cuts perform beautifully in the sous vide, especially at 180°F for 10 hours.

Whichever brisket cut you choose, always rinse well to remove excess brine. Pat it completely dry before sealing. Trimming the fat cap is optional, but I like to leave a thin layer for added richness. Just don’t over-trim—fat infuses flavor throughout the long water bath, helping this Sous Vide Corned Beef and Cabbage Recipe shine.

Curious how sous vide handles other rich beef cuts? Check out the sous vide tri tip steak guide for tips on time, temp, and texture—it’s another great example of sous vide working its magic on beef.

Can You Sous Vide Corned Beef in Original Packaging?

Here’s a question I get a lot when making a Sous Vide Corned Beef and Cabbage Recipe: Can you sous vide corned beef straight in the package it comes in?

Technically, yes—but it depends. Most store-bought corned beef comes vacuum-sealed in plastic. If the packaging is BPA-free and marked safe for boiling, you can usually drop it directly into your sous vide bath. However, for the best results with any Sous Vide Corned Beef and Cabbage Recipe, it’s often safer and smarter to re-bag the meat using a vacuum sealer or a quality zipper-lock bag and the water displacement method.

Why re-bag? It gives you total control. You can rinse off excess brine, trim fat to your liking, and skip cooking in preservatives that might alter flavor. Plus, resealing lets you season or spice your Sous Vide Corned Beef and Cabbage Recipe exactly how you want it—whether you use the included spice packet or mix up your own blend.

Want more detail? Here’s our deep dive on whether you can sous vide corned beef in the package, including safety tips and when it’s worth rebagging.

How Long to Sous Vide Corned Beef & Why It Works

Ideal Time and Temperature for Tender Corned Beef

Ask any sous vide fan and they’ll tell you—it’s not just about the method, it’s about the precision. And when it comes to corned beef, the ideal temperature is 180°F for 10 hours. This sweet spot breaks down the collagen and connective tissue in brisket without turning it mushy or dry.

Why 10 hours? That low-and-slow time gives the meat plenty of space to transform. Unlike boiling, which can wash out flavor and dry out the meat, sous vide locks in juiciness while slowly coaxing the tough fibers into submission.

Want to test longer times or lower temps? You could go 24–48 hours at 155°F for a slightly firmer but still sliceable brisket. But if you’re looking for pull-apart tenderness, stick to 180°F.

I treat brisket the same way I approach prime rib sous vide: low and controlled = perfect results every time. It’s also a great make-ahead option—just refrigerate after the cook and reheat gently when you’re ready to serve.

For other beefy favorites with long cook times, see our amazing ribs sous vide prime rib recipe. It shares that same “hands-off, big flavor” energy.

What NOT to Do with Corned Beef

If you’ve had disappointing corned beef in the past, chances are someone made one of these mistakes:

• Boiling it to death. High heat makes brisket tough, not tender.
• Skipping the rinse. The brine is strong—rinse or soak to avoid overwhelming saltiness.
• Not drying before slicing. Waterlogged meat is hard to carve and won’t absorb seasoning well.
• Cooking it too short. Four or five hours isn’t enough. You need at least 8–10 for the best results.

To avoid these and more, our full guide on the best sous vide corned beef recipe breaks it all down—from prep to plate.

Crispy Irish Fried Cabbage – Sous Vide Corned Beef and Cabbage Recipe

Bacon Makes Everything Better

No plate of sous vide corned beef is complete without a cozy pile of Irish fried cabbage. It’s the ultimate pairing—savory, salty, and just a little crispy from the bacon. And best of all, it’s so simple.

Start by slicing 4 strips of thick-cut bacon into pieces and cooking them in a large skillet until golden brown and crisp. Set the bacon aside, but leave about a tablespoon of the rendered fat in the pan. That’s your flavor foundation.

Add chopped onion and let it soften over medium heat. Then toss in a heap of chopped cabbage, season with salt and pepper, and stir occasionally for 10–12 minutes. You want the cabbage to caramelize just slightly and take on the smokiness of the bacon.

At the very end, sprinkle the cooked bacon back on top for the ultimate bite. This dish brings balance to the bold brisket—and makes your kitchen smell amazing.

For more rich, beef-forward meals with great sides, try this sous vide picanha steak with garlicky greens—it brings that same comfort-food energy to the table.

Bringing It All Together on the Plate

Once your corned beef has rested for a few minutes post-sous vide, slice it against the grain for the most tender texture. If it’s been refrigerated, reheat it gently in a 140°F water bath for about 30 minutes before serving.

Plate the cabbage and bacon first, then fan the beef slices alongside. Garnish with a sprinkle of fresh parsley or whole grain mustard on the side.

Got a crowd to feed or just want to impress with another water bath wonder? Add a second main like sous vide tri tip steak or even flat iron steak sous vide for a beefy dinner board that disappears fast.

Conclusion: The No-Fail Way to Celebrate with Sous Vide Corned Beef

Whether it’s St. Patrick’s Day or a chilly Sunday dinner, this sous vide corned beef and cabbage recipe never fails to deliver rich flavor, tender meat, and that nostalgic warmth of a home-cooked classic. The 10-hour sous vide bath makes tough brisket melt-in-your-mouth tender, while Irish fried cabbage adds a savory, crispy sidekick.

Want more inspiration? Browse our best sous vide corned beef guide or try pairing with something bold like our sous vide tri tip steak for a true feast.

Now that you know the technique, you’ll never go back to boiling again. Join us on Facebook and Pinterest for even more delicious recipe ideas!

FAQs – Sous Vide Corned Beef and Cabbage Recipe

How long should you sous vide corned beef?
For best results, sous vide corned beef for 10 hours at 180°F. This breaks down tough connective tissues while preserving juiciness and flavor.

What cut of meat is best for corned beef and cabbage?
Brisket is standard. The point cut is fattier and more flavorful, while the flat cut slices cleaner and leaner.

Can I sous vide corned beef in original packaging?
Only if it’s vacuum sealed in BPA-free, boil-safe plastic. When in doubt, rebag it using a vacuum sealer or water displacement method.

What temperature is corned beef most tender at?
180°F is ideal for fork-tender results in 10 hours. For firmer texture, try 155°F for 24–36 hours.

What is the secret to tender corned beef?
Time and temperature. Low, slow cooking in a sous vide bath ensures collagen turns into gelatin without overcooking.

What not to do when cooking corned beef?
Don’t boil it aggressively, skip rinsing, or cook too short. These lead to tough, salty, or flavorless results.