Sous Vide Corned Beef Brisket – Ultimate 48-Hour Delicious Winner

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A tender, flavorful corned beef brisket cooked sous vide for 48 hours with stout beer, pickling spice, and onion for maximum juiciness and taste.

Scale

1 corned beef brisket, 4-6 pounds

⅔ cup (158 ml) stout beer

⅔ cup (158 ml) beef stock

2 tablespoons (30 ml) pickling spice

1 small onion, sliced

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1. Set your sous vide cooker to 135°F (57°C).

2. Slice the brisket in half and place each half in its own sealable bag.

3. To each bag, add ⅓ cup of stout beer, ⅓ cup of beef stock, 1 tablespoon of pickling spice, and half the sliced onion.

4. Seal bags using vacuum sealer or water displacement method.

5. Cook sous vide for 48 hours.

6. Remove brisket from bags and discard liquid.

7. Pat dry and slice into large cubes.

8. Sear brisket pieces in a hot skillet on all sides until browned.

9. Serve with cabbage, potatoes, or your favorite sides.

Soak corned beef for 1–2 hours beforehand to reduce saltiness.

Use a lid or sous vide balls to reduce evaporation over long cook times.

For shreddable texture, use 165°F for 24–36 hours.

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