What Temp to Sous Vide Corned Beef – 3 Juicy, Reliable Temps

Back when I was experimenting with sous vide for the first time, corned beef wasn’t even on my radar. I had grown up on the classic Florida-style version—boiled, salty, and often a little too dry. But the first time I tried cooking corned beef sous vide, everything changed. I set the temperature to 155°F and let it go for 36 hours. When I opened the bag, the aroma hit me like a memory I never had. I sliced into the brisket and—wow. Juicy, sliceable, and incredibly flavorful.

That’s the beauty of sous vide. It gives you control over the final texture. If you’ve been wondering what temp to sous vide corned beef to get restaurant-quality results, you’re not alone. The magic lies in setting the right temperature for the texture you want. For a traditional yet improved take, I now stick to 155°F for 36 hours, which yields a perfect balance of sliceability and tenderness.

Over time, I started experimenting more. When I was in a hurry, I tried this 18-hour version at 180°F and still got impressive results—though I prefer the longer method. For extra flavor, I now save the juices to cook cabbage, carrots, and potatoes, like in my go-to corned beef and cabbage recipe.

If you’re ready to transform your corned beef, you’ll find plenty of tips below—including how to safely sous vide it in the package like in this recipe. Let’s dive in.

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Finding the Ideal Range for Texture

When it comes to what temp to sous vide corned beef, the sweet spot depends on how you like it. Some prefer it firm enough to slice neatly for sandwiches, while others want it buttery and shreddable. Here’s a simple breakdown to guide your choice:

Temperature (°F)	Time	Texture
135°F	48 hours	Very firm, lean deli-style
145°F	36 hours	Moist, tender, sliceable
155°F	24–36 hours	Perfect balance—juicy & tender
165°F	24 hours	Fall-apart tender
175°F+	18 hours	Pot roast-style, shreddable

Most home cooks agree that 155°F is the go-to if you’re wondering what temp to sous vide corned beef for flavor and tenderness. It’s also the recommended range in our Best Sous Vide Corned Beef Recipe, which balances bite and juiciness beautifully.

Adjusting for Cut and Thickness

Thickness and cut matter more than you might think. Thicker cuts like the flat or point of brisket take longer to fully tenderize, especially at lower temps. If you’re working with a thinner cut or even experimenting with silverside (similar to brisket), you can reduce time slightly—though sticking to the standard chart above ensures reliable results. More details are available in our Sous Vide Corned Beef Flat guide, where we break down how size impacts cook time.

For particularly thick cuts, allow a buffer of 4–6 extra hours. If the beef doesn’t feel as tender as you’d like after cooking, don’t panic. Just reseal and drop it back in the bath for a few more hours—sous vide is forgiving that way.

Preparing, Bagging, and Cooking Your Corned Beef Sous Vide

Step-by-Step Prep: Seasoning and Bagging

If you’re planning a sous vide meal and asking yourself what temp to sous vide corned beef, the prep phase is where precision starts. Choosing the right temperature means nothing without a solid start—and that includes seasoning, sealing, and submerging the meat correctly.

What Temp to Sous Vide Corned Beef Start by rinsing your corned beef under cold water to remove excess salt. This is especially important if you plan to sous vide it for 24 to 36 hours. Use the spice packet that came with it, or add your own blend—¼ teaspoon each of black peppercorns, mustard seed, and coriander seed works beautifully.

Now let’s get it ready for the bath. Whether you’re using a vacuum sealer or the ziplock water displacement method, the process is the same. Place the seasoned corned beef in the bag and press out all the air. This ensures even cooking, which is crucial when you’re dialing in what temp to sous vide corned beef to perfection.

Once sealed, you’re ready for the water bath. Before dropping it in, make sure your sous vide circulator is already set to your chosen temp—155°F for 36 hours is my top pick if you’re still wondering what temp to sous vide corned beef for juicy, sliceable texture.

Every step, from seasoning to sealing, impacts the final result. So if you’re serious about mastering what temp to sous vide corned beef, this prep stage deserves just as much attention as the cook itself. Lock in the flavor early and your results will speak for themselves—especially when you slice into that perfectly cooked brisket.chosen temperature—say, 155°F for 36 hours if following my preferred method.

Set It, Forget It—Then Save the Juices

Sous vide is beautifully hands-off. Once sealed and submerged, cover your container to reduce evaporation and just walk away. Go about your day (or two). When time’s up, remove the beef, and don’t toss the juices! They’re flavor-packed and ideal for simmering your vegetables.

I usually use 2 cups of this liquid to cook cabbage, potatoes, and carrots until just tender. You’ll see how well this complements the brisket in the 18-Hour Sous Vide Corned Beef method that still delivers robust flavor on a tighter timeline.

Want to boost it even more? Try finishing your brisket with a brown sugar, Dijon, and balsamic glaze. It crisps up perfectly under a broiler or in the air fryer. And if you’re curious about safe packaging methods, this article on cooking corned beef in the original package is a great read.

Slicing, Serving, and Making the Most of Your Sous Vide Corned Beef

How to Finish for Flavor and Texture

After a long sous vide bath, your corned beef will be fully cooked but won’t look very appetizing straight from the bag—it needs a finishing touch. Here’s where you take it from good to unforgettable.

First, decide on your finish:

• Sear the fat cap: Use a hot skillet or air fryer for 5–8 minutes. It adds texture and brings out the spice crust.
• Glaze & broil: Mix ¼ cup brown sugar, ¼ cup balsamic vinegar, and 1 tablespoon Dijon mustard. Brush over the fat side and broil or air fry for 5 minutes. It forms a sticky, tangy crust that elevates each bite.

From there, let the beef rest 10–15 minutes before slicing. Always cut against the grain for maximum tenderness—this is essential whether you cooked at 135°F or 175°F. For perfectly neat slices, aim for a ¼-inch thickness. If you want something shreddable for tacos or sliders, go hotter and shorter like the ground beef sous vide guide, which follows a similar texture principle.

Serving alongside vegetables cooked in the saved juices is a must. The carrots, cabbage, and potatoes soak up all that briny, beefy flavor. It’s a simple yet unforgettable meal—one that’s perfect for holidays or weekend comfort food.

Leftovers, Storage, and Smart Uses

If you’re lucky enough to have leftovers, refrigerate them in the cooking liquid for up to 5 days. It keeps the meat moist and flavorful. Want to reheat? Drop slices into a 140°F sous vide bath for 30 minutes or pan-steam with a splash of juice.

Corned beef also makes excellent hash, sandwiches, or even a twist on tacos. Slice thin for sandwiches or cube for skillet hash. One of my favorite tricks? Toss slices into the air fryer with extra glaze—it crisps up beautifully.

Looking for another beef cut to try next? The best sous vide temp for prime rib or even this garlic butter steak are great weekend upgrades.

Conclusion: What Temp to Sous Vide Corned Beef for Consistent, Delicious Results?

If you’ve ever stood in your kitchen wondering what temp to sous vide corned beef for the best results, now you have a clear answer. The magic range is between 135°F and 175°F, with 155°F for 36 hours being my go-to. That temp delivers corned beef that’s tender, juicy, and perfect for slicing.

Understanding what temp to sous vide corned beef also helps avoid common mistakes. Lower temps like 135°F produce a firmer, deli-style texture. Higher temps around 175°F give you something closer to pot roast. So depending on your goal—whether it’s sliced for sandwiches or shredded for tacos—knowing exactly what temp to sous vide corned beef makes all the difference.

I’ve tried them all, and 155°F for 36 hours is still the gold standard. You get the perfect mix of tenderness and structure. Glaze it, sear it, or pair it with vegetables cooked in the saved juices—whatever your style, just remember that everything starts by choosing the right sous vide temp.

So next time someone asks you what temp to sous vide corned beef, you’ll have the answer—backed by real experience and delicious results.

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FAQs

At what temperature should corned beef be cooked?
If you’re cooking corned beef the traditional way, boiling is common. But if you’re asking what temp to sous vide corned beef, it really depends on your desired outcome. For sliceable and juicy results, 155°F for 36 hours is ideal.

What temperature do you sous vide corned beef at?
Most home cooks and professionals agree that 155°F is the best answer to what temp to sous vide corned beef. This temp delivers juicy, tender beef that still slices beautifully.

What is the best temperature for sous vide beef?
The best temperature for sous vide beef varies by cut. But for brisket-style beef like corned beef, if you’re specifically asking what temp to sous vide corned beef, stick with 145°F to 165°F depending on whether you want it firm or fall-apart tender.

What temperature is best for sous vide brisket?
If you’re wondering what temp to sous vide corned beef because it’s similar to brisket, try 155°F for 36 hours for the best texture. This also applies well to sous vide brisket cuts.

What is the suggested maximum temperature for corned beef?
The highest recommended temp when deciding what temp to sous vide corned beef is about 180°F. Any higher and you risk turning the meat mushy and dry.

What temperature is sous vide Silverside?
Silverside behaves like brisket in sous vide. If you’re looking for what temp to sous vide corned beef or silverside, aim for 145°F to 155°F for 36 hours for a sliceable, tender result.

What is the internal temperature of corned beef for slicing?
When considering what temp to sous vide corned beef for slicing, the ideal internal temp is 145°F to 155°F. This ensures clean, structured slices without falling apart.