Sous Vide Corned Beef Recipe – Fall-Apart Tender in 10 Hours
This sous vide corned beef and cabbage recipe delivers perfectly tender brisket paired with savory Irish fried cabbage and bacon.
- Prep Time: 10 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 10 minutes
- Yield: 4–6 servings 1x
- Category: Main
- Method: Sous Vide
- Cuisine: Irish-American
- Diet: Gluten Free
Ingredients
Sous Vide Corned Beef
3 to 4 pounds corned beef brisket, rinsed and patted dry
Irish Fried Cabbage
4 slices thick bacon, cut into ½-inch pieces
1 medium onion, chopped
½ small head cabbage, chopped
¼ tsp Kosher salt
¼ tsp black pepper
Instructions
1. Vacuum seal corned beef. Sous vide at 180°F for 10 hours.
2. Remove, rinse, pat dry. Slice and set aside.
3. Cook bacon until crisp, remove and set aside.
4. Sauté onion in bacon fat, add cabbage, salt, and pepper.
5. Cook cabbage until tender, 10–12 minutes.
6. Top with crispy bacon and serve.
Notes
Tip: Rinse corned beef thoroughly before sealing.
Tip: Reheat refrigerated brisket in a 140°F bath for 30 minutes.
Nutrition
- Serving Size: 6 oz
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg