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Sous Vide Corned Beef In Package

Sous Vide Corned Beef In Package
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Discover how to perfectly cook sous vide corned beef in its package. Follow our simple recipe for tender and flavorful results every time!

Ingredients

Scale
  • 3 Pounds (1.36 kg) Corned Beef Brisket
  • 1 Yellow Onion sliced
  • 3 Tablespoon (45 ml) s Coarse Brown Mustard
  • 1 Teaspoon (5 ml) Caraway Seed
  • 1 Teaspoon (5 ml) Black Pepper
  • 2 Tablespoon (30 ml) s Canola Oil (any high heat, neutral oil)

Instructions

  1. Fill a large pot or heatproof container with water and set your immersion circulator. Heat the water to the temperature you prefer, ideally 180°F.
  2. Take the corned beef out of its packaging.
  3. Rinse it several times in cold water, then use paper towels to dry it thoroughly.
  4. Score the fat cap by using a sharp knife to make shallow, diagonal cuts across the fat on the top of the brisket. The cuts should be about 2 inches apart, forming a crisscross pattern.
  5. Apply coarse brown mustard, caraway seeds, and black pepper to the meat, rubbing them in thoroughly.
  6. Place the spice-coated brisket and sliced yellow onions into a vacuum-seal or Ziploc bag, remove the air, and seal it. Refer to Displacement Method instructions if needed.
  7. Submerge the sealed bag in the preheated water for at least 10 hours and up to 12 hours, ensuring the bag remains fully submerged by checking the water level regularly.
  8. Once cooked, take the beef out of the water bath. Remove it from the bag and let any extra liquid drip off while resting on a cutting board for 10 minutes.
  9. Heat a skillet over medium-high heat. When the pan is very hot, add the cooking oil.
  10. Place the brisket in the pan with the fat side down and brown it for 4-6 minutes until a crust forms. Do the same for the other side.
  11. Cut the corned beef brisket into thin slices, making sure to slice against the grain.
  12. Serve alongside your preferred Irish accompaniments.

Notes

  • Marinate corned beef brisket in mustard, caraway seeds, and black pepper for richer flavor before cooking.
  • Pat brisket dry thoroughly before applying mustard and spices for better adherence.
  • Sear brisket in hot skillet post-cooking for a delicious crust and enhanced flavor.

Nutrition

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