Sous Vide Corned Beef Hash – Amazing 10-Hour Tender Recipe
Perfectly tender sous vide corned beef brisket, slow-cooked for 10 hours and finished with a golden sear. Ideal for breakfast hash or a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American, Irish
Ingredients
3 Pounds Corned Beef Brisket
1 Yellow Onion, sliced
3 Tablespoons Coarse Brown Mustard
1 Teaspoon Caraway Seed
1 Teaspoon Black Pepper
2 Tablespoons Canola Oil (or other high heat oil)
Instructions
1. Fill a pot or heat-safe container with water and set your sous vide machine to 180°F.
2. Remove the corned beef from packaging, rinse 2–3 times, and pat dry.
3. Score the fat cap with diagonal cuts to create a diamond pattern.
4. Rub the brisket with mustard, caraway seed, and black pepper.
5. Place brisket and sliced onions into a vacuum or Ziploc bag and seal.
6. Submerge in the water bath and cook for 10–12 hours.
7. Remove brisket, drain excess liquid, and rest for 10 minutes.
8. Heat a skillet over medium-high. Add oil once hot.
9. Sear brisket fat-side down for 4–6 minutes. Flip and repeat.
10. Slice thinly against the grain and serve with your favorite hash sides.
Notes
Do not exceed 12 hours to avoid mushy texture.
Use freezer-safe Ziploc bags if not vacuum sealing.
Make ahead and reheat sous vide at 140°F for 1 hour.
Leftovers are great for Reubens or sliders.
Nutrition
- Serving Size: 6 oz
- Calories: 395
- Sugar: 1g
- Sodium: 1080mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 100mg
Find it online: https://sousviderecipe.com/sous-vide-corned-beef-hash-recipe/